Ingredients
Blintzes:
4 large eggs, lightly beaten
1/2 cup milk
1/2 cup water
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon salt
oil and butter, for greasing
Filling:
1 pound farmer cheese (pressed curd)
4 oz. cream cheese
1 large egg yolk
1/2 lemon, juiced
2 tablespoons sugar
2 tablespoons honey
1/2 teaspoon vanilla extract
powdered sugar
Directions
For crepes: Combine eggs, milk and water in a large bowl and mix well.
Slowly add flour, then the sugar, salt and oil. Whisk until completely incorporated and smooth. Then let rest for 10 minutes.
For the filling: In a separate large bowl, mix the cheeses together, then add the egg yolk, lemon juice, honey, vanilla extract and sugar. Blend well and set aside.
Fold up a paper towel and dip the corner in oil or butter and lightly grease a small, 7-inch crepe pan. Place over medium heat.
Pour 1/4-1/3 cup batter into pan and tilt the pan around so batter evenly coats the bottom.
Cook until air bubbles form in the batter and bottom is golden brown. Slide crepe off onto a plate and keep covered. Note: you don’t have to flip and cook both sides, but you can cook the topside for a few seconds if you want.
Repeat with remaining batter, greasing the pan as needed.
Spread 2-3 tablespoons cheese filling in a line down the center of the blintz. Fold both sides over on top of the filling and carefully roll over, so the seam is facing down.
Repeat with remaining blintzes.
Melt 2 tablespoons butter in the same pan and place each blintz seam side down. Fry for 2 minute on each side, or until crisp. Repeat, sprinkle with powdered sugar and serve immediately.
From: http://12tomatoes.com/jewish-food-classic-cheese-blintzes
