Batter

• 3 large whole eggs
• 2 egg yolks
• ½ cup milk
• 1 tbsp sugar
• pinch of salt
• ¾ cup canola oil
• 1 cup flour, sifted
• ¼ - ½ cup water (as needed)
• non-stick cooking spray
• butter for browning (have about 6 tbsp on hand)

Filling

• ¾ lb farmers' cheese, room temperature
• 2 large whole eggs
• ½ cup cream cheese
• ¼ cup cottage cheese
• ½ cup sugar
• dash of salt
• 2 tbsp (1 oz) vanilla extract

For Cooking Filled Blintzes

• 1 tbsp butter per 2 blintzes (cook them in batches, about 4-6 tbsp)

Optional for Serving

• sour cream
• apple sauce
• powdered sugar

Special Equipment

• whisk
• colander/strainer
• 2-3 oz ice cream scoop
• 8" non-stick crepe pan

Make Crepe Batter

1. Whisk together whole eggs, egg yolks, oil, sugar and salt.  Sift in flour and blend well. Then gradually add water as needed to make a thin batter
2. Strain batter through a colander/strainer and refrigerate for 30-45 minutes

Make Crepes

1. Heat a non-stick 8” frying pan over medium heat. Coat pan with non-stick cooking spray
2. Pour in approximately ¼ cup of batter per crepe to coat the bottom of the pan (pour off any excess batter back into the uncooked batter container)
3. Cook crepes 1 at a time, on 1 side only. This will take only about 45 seconds, until eggs solidify. Remove and stack crepes for filling

Make Filling

1. Combine filling ingredients and blend well until granules of sugar are incorporated.  If not making the blintzes right away, be sure to refrigerate the filling

Add Filling & Cook Blintzes

1. For assembly, portion ¼ - ½ cup of filling in middle of the blintz. Fold top down over filling, fold in two sides, then fold down
2. Cook 2 blintzes at a time, Heat butter (about 1 tbsp per 2 blintzes - don't overcrowd pan) in the same pan used to make crepes over medium heat. Place folded blintzes, seam-side down to golden-brown. Flip after 1-2 minutes (check color at 1 minute), and cook second side 1-2 minutes
3. Serve immediately with your choice of sour cream, apple sauce, berries, powdered sugar