I do not recommend sleeping in a single bed with a four year old, no matter how much they cry, or even worse try so hard not to cry, but the lower lip quivers just the same and the tears are rolling down the little hot cheeks, and they are saying in the quietest voice, “please Mom, oh please won’t you sleep with me. I need to stay in my own bed, but I am so afraid.” And then they add merciless tactics like searching out your hand from under the covers to hold it in theirs while they wait, and all along knowing full well that there is no adult brain that functions on full power when it is dragged from the depths of deep and needed sleep.
Still it isn’t hard at all to make blintzes, so even without sleep they are a dinner possiblity. Make the crepes by combining 1 cup of milk, 3/4 cup of all purpose flour, 2 beaten eggs and a pinch of salt. Pour the mixture through a sieve and then let it rest for fifteen minutes. Pour a 2 ounce ladleful into a heavy small, buttered frying pan, and turn the pan immediately to allow the mixture to reach all the sides. You want it to just barely cover the pan. Let it sit until it pulls easily away from the sides of the pan, and then with your fingers grabbing an edge, flip it over for another second, and remove.
For the filling, season two cups of fresh ricotta with a little salt and pepper, a half teaspoon of fresh lemon zest, a little sauted finely diced shallot if you like, and even a little grated parmesan or a hard pecorino. Put a spoonful of the cheese mixture into the center of each crepe. Fold up the bottom edge over the cheese, then each side, then the top, to create a little pillow. When you are ready to serve, heat up the frying pan, melt a little butter, and saute them just to heat through.

Heat up the heavy frying pan with a few tablespoons of butter and add some sliced and peeled apples that have been coated with sugar. Caramelize over high heat and serve with the blintzes. A salad of watercress, endive and slices of a sharp cheddar is great with this.