Ingredients 1 cup all-purpose flour, sifted 1 teaspoon salt 4 eggs, well beaten 1 cup milk
Filling 1/2 pound farmers cheese 1 pound cream cheese, softened 1 egg yolk Sugar, cinnamon, nutmeg, vanilla to taste 3 Tablespoons Butter, melted
Instructions Sift flour and salt. In blender, mix eggs with liquid. Stir in flour. Mix until smooth to make a thin batter. Let sit until any bubbles break. Using a 6" skillet, let it get hot and brush with some of the melted butter. Pour small amount of batter, about 1/8 of a cup into pan and tilt and swirl to distribute batter. Cook over low heat until top is dry and blistered. Turn out on clean cloth by banging edge of pan on cloth covered surface. Repeat with all batter, using more butter as needed. Mix remaining ingredients and any leftover melted butter not used for the pan. Put heaping tablespoon of filling on pancake. Fold over bottom and sides like an envelope. Blintzes can be refrigerated or frozen at this point. To fry,melt butter with small amount of margarine or a few drops of olive oil (to prevent burning) and brown on both sides. Serve with sour cream and/or stewed blueberries.
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