Cheese Blintzes

In a blender or food processor, blend the eggs, milk, water, flour, salt, and the 2 tablespoons melted butter for 5 seconds or until smooth. Stir down the sides of the bowl and repeat if necessary.

Cover and refrigerate for at least 1 hour (though 2 hours is preferable) or up to 24 hours.

Gently stir the batter if it has separated.

Heat a seasoned 6 or 7 inch nonstick crepe pan over medium-high heat until hot.

Coat the pan lightly with butter, lift the pan from the heat and pour in 2 or 3 tablespoons of batter, tilting and rotating the pan to coat the surface.

Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loose the edges with a metal spatula and flip the blintze over using your fingers or the spatula. Cook the other side for about 15 seconds or until lightly browned.

Turn the blintze out onto a clean tea towel to cool. Repeat with the remaining batter, wiping the pan with butter as needed and stacking the blintzes as they are cooked.

Blintzes can be refrigerated up to 3 days, frozen for up to 2 months.

Preheat the oven to 375 F.

In a food processor, mix together the cheeses, egg yolks, brown sugar, and vanilla extract until blended.

Place a rounded tablespoon of filling in the center of each blintze and fold in the sides to make an envelope shape.

Place blintzes seam side down in a buttered 12x18” baking pan.

Brush with butter.

Bake in the oven for 10 to 12 minutes or until heated through.

Garnish each blintze with a spoonful of sour cream or preserves, or fresh berries.