Judith Glasser’s Blintzes

Crepe:
4 eggs
1 c. water
1 c. flour
½ts salt (optional)
1 c. milk

Filling:
1 lb cream cheese
2 eggs
1 lb ricotta

Beat the eggs and stir in the flour. Add the milk a little at a time until the mixture is smooth. Finally add the water (and the optional salt). Let the batter rest in the refrigerator a half hour.

Heat the pan over medium heat. Pour enough batter to coat the bottom of the pan (about a tablespoon) and tip the pan so it coats the bottom. Cook the pancake until it is well set and turn out onto waxed paper. Continue cooking pancakes until batter is used up.

After the cakes have cooled put about 2 to 3 tablespoons of the filling along center of one edge. Roll that edge toward the center so the filling is covered then turn up each side. Continue rolling until blintz is completely closed.

To cook: brown the blintzes in butter until they puff and serve them with sour cream or yogurt and fruit preserves or cinnamon sugar.