First prepare the crepe batter. Add the flour, 3 eggs, milk, water, butter and 2 tablespoons of sugar to a blender.
Blend well for 10 seconds, scrape the sides of the blender and blend again for a few more seconds.
Transfer to a bowl, cover with plastic wrap and refrigerate 2 hours or more.
Next prepare the cheese filling. Stir together the ricotta cheese, cream cheese, egg and 2 tablespoons of sugar. Cover and refrigerate.
To make the crepes, spray cooking spray in a medium skillet and heat over medium-high heat until hot.
Add 2-3 tablespoons of crepe batter to the pan and immediately swirl it around to coat the bottom of the pan.
Cook 1-2 minutes until lightly browned and, using a rubber spatula, flip the crepe and cook for about 20 seconds on the other side.
Remove to a plate and repeat with remaining batter.
To assemble the blintzes, put 2-3 tablespoons of the cheese filing in the middle of a crepe. Fold up the bottom and then fold in the sides (like diapering a baby!). Then roll from the bottom to the top, forming an enclosed envelope for the filling. Repeat with remaining crepes.
Heat a tablespoon of vegetable oil in the pan over medium-high heat. Transfer several blintzes to the pan, with their folded sides down.
Fry 3-4 minutes until golden brown, turn over and brown the other side.
Open the pie fillings and put them each in a small serving bowl.
Let guests serve themselves, putting a dollop of their favorite pie filling on top of their blintzes.