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Blend all crepe ingredients till smooth
Heat non-stick pan over medium heat and pour a full ladle of batter on pan, swirl to cover the pan
Cook until edges are crisp and lift, flip and cook for another 10 seconds - repeat for all batter
Mix ricotta, dulce de leche, icing sugar, cinnamon and salt together until everything is incorporated
In a separate bowl, whisk double cream till stiff peaks and then fold into the dulce de leche mixture - rest in fridge for 20 mins
Place in piping bag and leave in fridge for another 15 mins
Pipe a small amount of filling in the lower third of the crepe. Roll upwards, then both sides in and roll all the way up to seal
Pan fry seam-side down on a non-stick pan, with butter, and fry for around 1-2 minutes until bottom is golden. Flip, and repeat
Mix sugar and cinnamon in a shallow bowl and roll each blintz in cinnamon sugar after they're all golden brown. Dust with icing sugar
Enjoy