Ricotta Blintzes with Lingonberry Syrup

In a bowl, whisk the flour, baking powder and a pinch of salt. In another bowl, whisk the eggs, milk and sugar. Whisk the flour and eggs together; whisk in the butter. Cover and let stand for 1 hour.

In a bowl, mix together the ricotta, sugar and cinnamon.

In a saucepan, simmer the jam and maple syrup over moderate heat until slightly reduced, 5 minutes.

Heat two 8-inch nonstick skillets. Spray with vegetable oil spray and add 2 tablespoons of batter to each. Swirl the skillets to distribute the batter and cook over moderate heat until golden brown on the bottom, 1 minute. Flip the crêpes and cook until brown spots appear on the bottom. Transfer the crêpes to a cookie sheet. Repeat with the remaining batter to make 20 crêpes.

Preheat the oven to 350°. Line another cookie sheet with parchment. On a work surface, spread 2 rounded tablespoons of the filling in the center of each crêpe. Fold each crêpe to form a rectangular packet. Arrange the blintzes on the cookie sheet, seams down. Bake until hot.

Rewarm the syrup. Place 2 blintzes on each plate. Dust with confectioners' sugar, pour the warm syrup over the blintzes and serve.