1 egg
1 cup cold water
1 cup sifted flour
¾ teaspoon salt

Beat egg, stir in water, flour and salt and beat till smooth.  Heat a small 6” frying pan (or crepe maker); brush with butter (not necessary for crepe machine, which just needs to be dipped in batter); pour in 2-3 tablespoons batter and tilt and roll pan until bottom of pan is evenly covered.  Cook slowly about 2 minutes over medium heat until lightly browned on underside, then turn onto clean dish towel, browned side up.  Add more butter and continue until batter has been used, stacking the thin cakes as they are cooked.  Let stand until cool.  You should have 8-10 crepes.  Meanwhile, make filling.

Filling:

1½ cup ricotta cheese
1 egg, beaten
½ teaspoon salt
2 tablespoons very soft butter.

Mix ingredients together till smooth.  Put a spoonful of filling in center of crepe.  Fold opposite edges to meet in center, then tuck ends under, making a neat bundle.  Repeat till all are rolled (one recipe filling fills approximately 14-16 crepes).  Baste blintzes with melted butter, then bake in greased baking pan at 350° for about 30 minutes, or till golden brown.

Note:  Double crepe recipe for this amount of filling.