How To Make Blintzes

hand blender - the batter can be mixed with a whisk, but a hand blender is optional for making it extra smooth.
Crepe Pan - a pan with shorter edges is just as good. My crepe pan is about 9.5-inch.

Whisk together the milk and eggs. Combine with the flour, instant vanilla pudding powder, and salt.
The batter should be smooth with no lumps. If necessary, use a hand blender for a smoother result
Melt a little butter in a pan and spread it evenly with a paper towel to ensure the entire pan is buttered. Repeat after each blintz or every two.
Pour ⅓ cup of the batter into the center of the pan. Wiggle and tilt the pan to spread the batter evenly.
Flip the blintzes when the edges turn golden-brown, about 1-2 minutes. Cook the other side for another ½-1 minute.
Remove the blintzes to a plate and stack them together to keep their elasticity and warmth.

Mix together the cheese, lemon zest, vanilla extract, instant vanilla pudding powder, and powdered sugar. Start with 1 tablespoon of powdered sugar and taste. If you want it sweeter, add more. Remember—the passion fruit sauce or jam you’re using is also sweet. Make sure there are no lumps.
Store in the fridge until ready to fill the blintzes. The filling can be made in advance.

Empty the passion fruits, including seeds and juice, into a pot.
Add the water to the pot and boil for 5 minutes.
Reduce the heat to a light simmer, then add the sugar. Stir until completely dissolved. Cook for 10-11 minutes until the sauce is clear and shiny.
Transfer to a jar immediately. Keep in mind that the sauce thickens quite a lot as it cools. If the sauce is too thick, you can add water and boil it again.