Blintzes Stuffed with Sweetened Ricotta

Preparation

1. Melt the butter and let cool slightly. Pour into a blender or food processor and add the flour, salt, sugar, eggs and milk. Process to mix, scrape if necessary and pulse to make sure the batter is well combined. Transfer the batter to a storage container, cover, and refrigerate for at least one hour, or overnight.
2. Once the batter has chilled, in another medium bowl, stir the ricotta with the honey.
3. To make the blintzes, heat a ten-inch non-stick or cast iron pan over medium heat. Butter the pan and measure 1/4 cup of batter. Once the butter has melted, pour the batter into the pan, swirling to coat the bottom of the pan evenly. Use a thin rubber spatula to loosen the edges of the blintz as it cooks. Cook for about 4 minutes, until the edges are browned and the top is bubbled. Carefully slide the spatula under the blintz and flip in the pan, cook for just a few seconds before flipping onto a plate or cutting board. Continue until all the batter is used.
4. On the center of each blintz, place 1/4 cup of sweetened ricotta, then fold in the sides to make a square package. Serve with warmed jam atop each blintz.