Making the Crepes
1 cup flour
Dash of salt
2 eggs
1 cup mild
1 tsp vanilla
Beat the eggs. Add the milk and vanilla and mix thoroughly. Add the salt to the flour. Add the flour/salt mixture to the liquid ingredients. Beat until the batter is well blended. Place in refrigerator for 30 minutes. It should be thinner than pancake batter, with a consistency like heavy cream.
Making the filling
1/2 cup farmer cheese
1/2 lb pot cheese
1 egg
1 tsp vanilla
1/4 cup of sugar or, to taste
Beat 1 egg in large bowl. Add vanilla and sugar. Mix thoroughly until creamy. Add farmer and pot cheese and blend thoroughly. Mixture will be slightly lumpy. Refrigerate until blintz crepes are ready to be filled.
Fry the crepes
Butter for frying
9 inch frying pan
2 oz soup ladle
Place a pat of butter in the 9 inch frying pan over moderate heat. Shake the pan until the butter completely covers bottom of pan. Allow butter to heat but not burn in pan. Add a ladleful of batter to the pan. Lift, tilt and gently shake the pan around to evenly spread out the batter over the entire flat bottom surface of the pan. The batter will be a thin coating. Cook over moderate heat until the patter sets-1 to 1.5 minutes. Do not flip the crepe as it is only necessary to cook one side as it is very thin. Remove crepe from pan with a flip of the pan onto a piece of parchment paper on a flat surface. Continue to fry crepes. Separate the fried crepes using pieces of parchment paper.
Filling the crepes
Lay one crepe on a flat surface, cooked side down
Place about 3 tbs of the filling on the lower part of the crepe, about an inch from the edge. Fold the lower edge of the crepe over the filling. Fold the sides inward. Roll up crepe and over.
Frying the filled blintzes
Place butter in a large frying pan. Shake and tilt the pan until the butter completely covers the bottom of the pan. Allow butter to heat but not burn. Add blintzes, fold side down, to the pan, leaving enough room between blintzes to lift and turn each without touching others. Cook the blintzes until lightly golden brown and crispy (about 2 minutes) , turn and cook the other side until lightly golden brown.
Serve with sour cream, cinnamon sugar, applesauce, fruit topping or whipped cream.