Cheese Blintzes

Ingredients

• 4 large eggs
• 1 1/4 cups whole milk
• 1/2 cup water
• 1 cup all-purpose flour
• 1/2 teaspoon fine salt
• 4 tablespoons unsalted butter, melted, plus more for frying
• 1 pound farmer cheese
• 4 ounces cream cheese, softened
• 1 large egg yolk
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest
• Sour cream and cherry preserves, for serving

Before you cook

• Blend the eggs, milk, water, flour, salt and melted butter until completely smooth, then chill the batter for 30 minutes.
• Mash the farmer cheese, cream cheese, egg yolk, sugar, vanilla and lemon zest together in a bowl until thick and spoonable.
• Line a baking sheet with parchment for stacking the cooked crepes.

Steps

1. Heat an 8-inch nonstick skillet over medium heat and wipe it with butter.
2. Pour in 3 tablespoons of batter and swirl the pan immediately to cover the bottom in a thin sheet.
3. Cook for about 45 seconds, until the top looks dry and the underside is pale gold.
4. Turn the crepe out onto the parchment cooked side up without cooking the second side, and repeat with the remaining batter.
5. Spoon 3 tablespoons of the cheese filling onto the lower third of each crepe.
6. Fold the bottom edge over the filling, fold in both sides, and roll the blintz into a tight packet.
7. Melt 2 tablespoons of butter in a large skillet over medium heat.
8. Fry the blintzes seam side down for three minutes, until deeply browned and crisp.
9. Turn them and fry the second side for another three minutes.
10. Serve them hot with cold sour cream and cherry preserves.