Marylyn's Cheese Blintzes

Recipe View 1 mins In a blender, combine the water, milk, eggs, 5 tablespoons of melted butter, 1/2 teaspoon of salt, 1 teaspoon of vanilla extract, and flour. Blend until the batter is smooth and free of lumps. (Approximately 1 minute)

Recipe View 1 hrs Pour the batter into a bowl, cover, and refrigerate for at least 1 hour to allow the gluten to relax. (At least 1 hour)

Recipe View 2 mins In the same blender (no need to wash it), combine the cottage cheese, farmer's cheese, sour cream, sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Pulse a few times to combine, then blend until the filling is smooth and creamy. (Approximately 2 minutes)

Recipe View 1 mins Heat an 8-inch skillet over medium heat. Add 1 teaspoon of butter and let it melt, coating the pan. Once the foam subsides, pour about 2 tablespoons of batter into the skillet and swirl to coat the bottom evenly.

Recipe View 2 mins Cook the crepe until it is opaque and set, about 1 to 2 minutes. Carefully remove the crepe and place it on a plate lined with wax paper, with the uncooked side facing down. Repeat with the remaining batter, adding more butter to the pan as needed to prevent sticking.

Recipe View 0 mins To assemble the blintzes, lay a crepe on a clean work surface with the cooked side facing up. Place about 1 1/2 tablespoons of cheese filling about 1 1/2 inches from the top edge of the crepe.

Recipe View 2 mins Fold the top edge of the crepe over the filling, then fold the two sides inward to enclose the cheese completely. Roll the crepe forward to form a compact, filled roll.

Recipe View In a skillet over medium-low heat, melt 1 teaspoon of butter. Place the blintzes in the skillet and cook on both sides until the filling is heated through and the crepes are golden brown and spotted. (1 to 2 minutes per side)