Make the Apple Butter topping by placing the apples, cider, sugar, cinnamon sticks, cloves and allspice in a medium saucepan over low heat. Cook for about 1 1/2 hours, stirring and mashing the apples occasionally. When ready, the apple butter should be golden brown and very thick. Remove from the heat and set aside to cool until ready to serve the blintzes. Makes 2 cups.

To prepare the crêpes, whisk together the flour, sugar, eggs, milk, vanilla, salt and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding.

Combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest in a small bowl and whisk until smooth. Chill the sweet cheese filling until ready to use.

Heat a heavy 10-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 2 ounces of the crêpe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crêpe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.

Preheat the oven to 400 degrees F.

In a small bowl, stir together the cinnamon and 2 tablespoons sugar.

Form the blintzes by spooning 1/4 cup of the filling down the bottom third of each crepe. Fold the edges over the filling, roll to seal the filling, and arrange in the bottom of a baking dish large enough to hold them in 1 layer. Bake the blintzes until the bottom is golden brown and the filling is set, about 8 minutes, and then sprinkle with the cinnamon sugar.

To serve, place 2 blintzes on each of 4 dessert plates. Top each blintz with 1 tablespoon of the Apple Butter and 1 tablespoon of the sour cream. Garnish with confectioners' sugar, if desired, and serve immediately.