- 2 large eggs
- 1 cup milk
- ½ cup water
- 1 cup all-purpose flour (preferably bleached)
- ¼ tsp salt
- 2 tblsp butter (melted, plus 2 or 3 tsp for coating the pan)
- 1 ½ cups (12 oz) farmer’s cheese ((or use 1 cup dry curd cottage cheese or use 4% and drain the liquid and combine with 1/2 cup ricotta))
- ½ cup (4 oz) light cream cheese (at room temperature)
- 2 egg yolks
- 1 tblsp unsalted butter (melted)
- 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 12×18” 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.