First, make your blintz batter. Combine the flour, sugar and salt. Then add the eggs, milk and butter and whisk until no lumps remain. Let your batter rest in the refrigerator at least 1 hour to let the gluten relax. While your batter is chilling, you can make the filling by whisking together the cottage cheese, powdered sugar, lemon zest, nutmeg, cinnamon, cream cheese and Stonyfield Cafe Latte Greek yogurt.

Now time to assemble! To make blintzes, butter a 9-inch nonstick pan with a thin coat of butter over medium high heat. Then pour ¼ cup of batter into the pan to coat the bottom. Swirl the pan to coat evenly. After about a minute you will see the ends begin to curl up- your blintz is done! Do not flip. Slide blintzes onto parchment paper to allow them to cool. Don’t layer blintzes together or they will stick!

Spread a spoonful of the Cafe Latte mixture towards the bottom of each blintz. Fold the bottom of the blintz up to cover the filling and then fold the sides in. Then roll like a little Jewish burrito! Check out some detailed photos here.

Add 1-tablespoon butter back to the medium nonstick pan over medium high heat and cook on each side until golden brown- or about 1-2 minutes per side. Garnish with cocoa powder, more yogurt and sliced almonds!