Dark's Kitchen
Yields 1 dozen


4 large eggs, lightly beaten
1/2 C milk
1/2 C water
1 C all-purpose flour
2 Tbsp sugar
1 Tbsp vegetable oil
1 tsp vanilla extract
1/4 tsp salt
oil and butter, for greasing


1 lb farmer cheese (pressed curd)
4 oz. cream cheese
1 large egg yolk
1/2 lemon, juiced
2 Tbsp sugar
2 Tbsp honey
1/2 tsp vanilla extract
powdered sugar


For crepes;

Combine eggs, milk, and water, in a large bowl. Mix well.

Slowly add flour, sugar, salt, and oil.

Whisk until incorporated and smooth.

Let set for 10 minutes.

For the filling;

In a separate, large bowl, mix cheeses together. Add egg yolk, lemon juice, honey, vanilla, and sugar. Blend well and set aside.

Grease a 7 inch crepe pan. Place over medium heat.

Pour 1/4-1/3 C batter into pan and tilt pan around so batter evenly coats the bottom.

Cook until air bubbles form in the batter and bottom is golden brown.

Slide crepe onto a plate and keep covered.

Repeat with remaining batter, greasing the pan as needed.

Spread 2-3 Tbsp cheese filling, in a line, down the center of the blintz. Fold both sides over the filling and roll. Place seam facing down.

Repeat with remaining blintzes.

Melt 2 Tbsp butter in the same pan and place each blintz seam side down. Fry for 2 minutes on each side, or until crisp. Repeat. Sprinkle with powdered sugar.
Cheese Blintzes
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