Ingredients:
Yields 1 dozen
Blintzes;
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
Filling;
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
Directions:
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.
