In a blender, blend flour, sugar, salt, milk, eggs and butter until no lumps remain, about 30 seconds. Refrigerate for 30 minutes (can be made up to a day in advance).
While the crepe batter chills, make the strawberry topping and the ricotta filling. In a medium bowl, stir together the strawberries, sugar and orange zest. Set aside.
Add the ricotta, cream cheese, powdered sugar, vanilla, orange zest and egg to a separate bowl. Beat with an electric mixer on medium speed until smooth. Transfer to the refrigerator to chill while the crepes cook.
Heat an 8-inch nonstick skillet over medium heat. Lightly coat with butter. Stir the crepe batter and pour 1/4 cup into the center of the skillet, swirling to evenly coat the bottom. Cook until crepe is golden on the bottom and the edges lift easily from the skillet, about 1 to 1 ½ minutes. Gently flip the crepe and cook on the second side until just set, about 45 seconds. Transfer to a plate and repeat with the remaining batter, adding more butter to the pan as needed. Let crepes cool to room temperature before proceeding to the next step.
Preheat the oven to 400°F. Spoon a few tablespoons of the cheese mixture along the lower third of the crepe. Fold in the sides, then roll the crepe away from you to make a package, ending with the seam side down.
Place the blintzes in a baking dish and brush lightly with melted butter. Transfer the pan to the oven and bake for 10 minutes.
Transfer blintzes to plates; dust with confectioners’ sugar and spoon the strawberry sauce on top.