To make the batter, place the raw eggs, hard- boiled eggs, cream cheese, sweetener, extract, and salt in a blender and blend until very smooth.

Grease an 8-inch crepe pan or non-stick skillet with coconut oil spray and place it over medium-high heat. When hot, pour

¼ cup of the batter into the skillet and swirl to spread the batter to the edges of the pan. Cook until golden brown, about 2 minutes, then flip and cook for another 2 minutes. Remove from the pan and repeat with the remaining batter, regreasing the skillet after cooking each blintz. Place the finished blintzes on a platter and cover with a towel to keep them from drying out while you cook the rest.

To make the filling, place the cream cheese, sweetener, egg, and vanilla in a small bowl and beat with a hand mixer until smooth. Preheat the oven to 400°F. Spread 2 heaping tablespoons of the filling in the center of each blintz. Fold in the edges, then roll it up like a tight burrito.

Melt the butter in a large cast-iron skillet or other oven-safe skillet over medium heat. Place the blintzes seam side down in the hot butter and cook until golden brown, about 2 minutes. Flip and cook for another 2 minutes or until golden brown.

Transfer the skillet to the oven. Bake for 6 minutes or until the outsides of the blintzes are golden brown and the cheese filling is heated through. Serve with a drizzle of chocolate sauce and some mint leaves, if desired. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.