CHEESE CREPES

Cheese Blintzes
Crepes
1 cup flour
3 tablespoons sugar
1/3 teaspoon salt
2 tablespoons canola oil
1 3/4 cups milk
3 large eggs
3 tablespoons melted butter, plus 1 teaspoon butter for pan


Filling
2 tablespoons cream cheese
1 pound farmer cheese
1/3 cup sugar
1 egg
1 tablespoon canola oil plus 2 tablespoons butter for frying

Place the flour, sugar, salt, oil, milk, eggs and butter into a medium bowl and whisk vigorously. Strain into another bowl, pressing to get out as much batter as possible and then discard solids. Cover and refrigerate for 15 minutes. To prepare the filling, place the cream cheese into a bowl and mash with a fork. Add the farmer cheese and mix well. Add the sugar and egg and mix well. Cover and refrigerate until using.
Take parchment or waxed paper and tear into 16 8-inch pieces. Heat an 8-inch non-stick or crepe pan over medium high heat. Brush with a little butter. Lift the pan off the hear, scoop up a little less than 1/4 cup batter and pour into the pan, just above the center, and then turn clockwise 2-3 times to cover the pan with the batter. Add a little more batter to cover any holes. By the third crepe, you will know exactly how much batter you need.

Cook for 45 seconds to one minute and when the edges are brown, use a silicone spatula to lift the crepe, turn over and cook 15 seconds more. Turn onto a plate. If the crepe start to brown too fast, turn down the heat. I usually turn down the heat anyway after 5 crepes. Repeat for the rest of the batter and place the parchment or waxed paper pieces in between the crepes. Let cool 15 minutes.
To fill the crepes, place one in front of you, the more browned side up. Place about 2 tablespoons filling just above the center and spread about 2 inches wide. Fold the right and left sides 1-2 inches towards the center and press into the filling. Roll up and set aside. You can freeze them at this point and cook later. To cook, heat the oil and butter in a large frying pan over medium heat. Add the blintzes and cook for about two minutes per side or until browned. Serve hot. You can freeze them already cooked with waxed paper pieces between them.
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