Stir flour, sugar and salt in large bowl. Whisk eggs, milk, butter and vanilla in medium bowl to blend. Add to dry ingredients and whisk until smooth. Set aside and let sit for 20 minutes
Spray crepe pan with vegetable oil spray and heat over medium-low heat. Pour 2 tablespoons crepe batter into pan and swirl pan to coat bottom thinly. Cook until edge of crepe is light brown, about 1 minute. Loosen edges of crepe gently with spatula. Carefully turn crepe over. Cook until beginning to brown in spots, about 30 seconds. Transfer crepe to plate. Place paper towel atop crepe. Repeat with remaining batter, spraying pan with vegetable oil spray as needed and covering each crepe with paper towel, forming total of 16 crepes.
Mix Ricotta cheese and cream cheese in large bowl to blend. Stir in sugar, egg yolks, and vanilla extract. Place 1 crepe on work surface. Place 2 tablespoons filling 3-inch-long log just below center. Fold bottom of crepe over filling. Fold sides in. Roll crepe up, enclosing filling completely. Transfer blintz to plastic-lined dish. Repeat with remaining filling and crepes. (Can be made 1 day ahead. Cover; chill overnight)
» 1 cup orange juice
» 2/3 cup honey
» 1 teaspoon vanilla extract
» 4 cups sliced hulled fresh strawberries
» 6 tablespoons (3/4 stick) unsalted butter
» Powdered sugar
Simmer orange juice and honey in heavy medium skillet over medium heat until reduced by half, about 4 minutes. Transfer to large bowl. Stir in vanilla extract and ground cardamom. Cover and refrigerate. (Can be prepared 6 hours ahead. Keep chilled.) Stir in strawberries.
Preheat oven to 200 °F. Melt 2 tablespoons unsalted butter in large nonstick skillet over medium-low heat. Place 5 blintzes, seam side down, in skillet. Cook until golden brown and crisp, about 5 minutes per side. Transfer blintzes to baking sheet; keep warm in oven. Repeat with remaining 4 tablespoons butter and 11 blintzes in 2 more batches. Place blintzes on plates. Sprinkle with powdered sugar.