To make the lemon curd:
To make the blintz and filling:
You can use these blintzes right away, or refrigerate them for up to 3 days. You can also freeze them between layers of parchment paper for up to 2 months. Defrost in the fridge overnight, then heat a tablespoon of ghee over medium heat in a skillet. Fry blintz until browned on both sides.
Notes: I found the crepes folded best and didn’t crack when they were warm and as thin as I could get them in the pan. If you use frozen ones like I did, allow them to defrost naturally on the countertop then warm them slightly in the oven or in a dry pan to make them more pliable. If they do crack a bit when you fold them, don’t worry about it! They’ll hold their shape once pan fried. And a little filling oozing out of the cracks is not a bad thing by any means.