1 cup whole milk
1 cup flour
Pinch of salt
2 Tbsp. sugar
1 Tbsp. oil
3 Tbsp. butter
1 lb. farmer cheese
4 egg yolks
2 Tbsp. butter, melted
¼ cup sugar
½ Tbsp. vanilla sugar
1 tsp. vanilla extract
Making the crepes: Combine the eggs, milk, flour, salt, sugar, and oil in a blender and blend oh high speed for about a minute. If the batter is lumpy, strain it through a sieve.
Heat an 8-inch frying pan or skillet over medium-high heat. Make sure the pan is very hot. Brush bottom of pan with melted butter. Using a ladle, fill it with batter and pour into frying pan. Immediately lift up the pan, tilting and swirling until the batter covers the entire bottom of the pan. Pour out the excess batter.
Using a metal spatula, loosen the edges of the crepe. Cook on both sides until lightly golden (about a minute or less). Put the crepe on a plate and cover with a piece of wax paper or paper towel.
Making the filling: In a large bowl, mix the farmer cheese with the yolks. Slowly add the melted butter, sugar, vanilla sugar, and vanilla extract. Mix until the farmer cheese has turned somewhat creamy but still lumpy.
Spoon a large dollop of cheese mixture onto the blintz crepe and roll. To roll, first fold in the two sides towards the center. Then fold the end closest to you over and over till you create a square like roll.
Heat a frying pan greased with butter or non-stick spray. Place the blintz seam side down in the frying pan and fry on both sides until the outside turns golden brown and the cheese inside has started to ooze, about 4 minutes on each side.
Recipe from “The Dairy Gourmet” by Sarah M. Lasry.