Cheese Blintzes

Instructions

1. Prepare the crepe batter
   In a blender, combine flour, salt, 1 tablespoon sugar, milk, eggs, melted butter, and vanilla extract. Blend until smooth and no lumps remain. Let the batter rest for 15 minutes at room temperature.
2. Cook the crepes
   Heat a 8-inch non-stick skillet over medium heat. Lightly butter the pan. Pour about 1/4 cup of batter into the center of the pan, then quickly tilt and rotate the pan to spread the batter evenly. Cook until the edges start to curl and the bottom is lightly golden, about 1-2 minutes. Flip the crepe and cook for another 30 seconds. Transfer to a plate and repeat with remaining batter, stacking crepes with parchment paper between them.
3. Make the cheese filling
   In a large bowl, combine farmer cheese, cream cheese, egg yolk, remaining 1 tablespoon sugar, lemon zest, and powdered sugar. Mix until smooth and well combined. The filling should be thick but spreadable.
4. Fill the crepes
   Place about 2-3 tablespoons of the cheese filling in the center of each crepe. Fold the bottom edge up over the filling, then fold the sides in toward the center. Finally, roll the crepe up from the bottom to fully enclose the filling, creating a neat rectangular package.
5. Pan-fry the blintzes
   Heat 2 tablespoons of butter in a large skillet over medium heat. Place the filled blintzes seam-side down in the pan and cook until golden brown and crisp, about 2-3 minutes per side. Work in batches to avoid overcrowding the pan.
6. Serve warm
   Transfer the blintzes to serving plates. Dust with powdered sugar, top with fresh berries, and serve with a dollop of sour cream or Greek yogurt on the side.