Marylyn's Cheese Blintzes Recipe

Place the water milk eggs melted butter 1/2 teaspoon of salt 1 teaspoon of vanilla extract and flour in the container of a blender and blend until the mixture forms a smooth batter about 1 minute. Pour into a bowl and refrigerate at least 1 hour.

Clean the blender container then add the cottage cheese farmers cheese sour cream sugar 1 teaspoon of vanilla extract and 1 pinch of salt. Pulse the filling mixture a few times to combine then blend until the filling is smooth about 2 minutes.

Melt 1 teaspoon of butter in an 8-inch skillet over medium heat until the foam disappears from the skillet. Pour about 2 tablespoons of batter into the heated skillet and swirl the pan to coat the bottom completely. Cook until the crepe is opaque and set 1 to 2 minutes and set aside uncooked side down on a plate lined with wax paper. Repeat with the rest of the batter buttering the pan every few crepes if needed.

To fill place a crepe in front of you on a work surface with the cooked side up and place about 1 1/2 tablespoons of cheese filling about 1 1/2 inches from the top of the crepe. Fold the top edge of the crepe over the filling and fold the two sides inward to completely enclose the cheese. Roll the crepe over to seal the filling in making a compact filled roll.

Melt 1 teaspoon of butter or as needed in a skillet over medium-low heat. Pan fry the blintzes on both sides until the filling is hot and brown spots appear on the crepe 1 to 2 minutes per side.