Add flour, sugar, milk, eggs, lemon zest, water and salt to a mixing bowl. Whisk until very smooth. Add melted butter and stir. Cover and set in the refrigerator for 1 hour.

For the rosewater sauce, add the water and sugar to a saucepan on medium heat. Stir until sugar dissolves completely. Add cinnamon stick. Simmer for 30 minutes (at this point, you can start making the filling). Remove from heat. Add rosewater and pomegranate juice.

For the filling, add ricotta, cream cheese, egg, dates, honey and lemon juice to a mixing bowl. Mix with a fork until ingredients are mixed well. Set aside.

Bring a crêpe pan or another pan with curved sides to medium heat. Melt butter and add ¼ cup of batter. Tilt pan so the batter spreads and covers the surface evenly. You can add more batter to fill any holes. Cook for 30-60 seconds until bottom is slightly browned. Remove from pan.

With the browned side up, scoop some filling just below the center of the pancake. Fold up the bottom of the pancake just to cover the filling. Then, fold in the sides and continue rolling up. Watch the video above to see exactly how it’s done.

Bring a frying pan to medium heat, melt some butter and fry both sides of the blintzes until browned. Drizzle with rosewater sauce and top with coconut shavings. Serve while hot and crispy!