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1.
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Make Batter: In blender, beat Large eggs, salad oil and lowfat milk to blend well.
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Add in flour and salt.
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Continue to beat till batter is smooth and flour is dissolved.
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Chill covered for 30 min or possibly till ready to use.
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2.
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Make Cheese Filling: In medium bowl, combine egg yolk and sugar; beat with portable electric mixer till thick and light yellow.
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Add in cheeses and vanilla.
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Stir till well combined.
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3.
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Cook Crepes: Slowly heat an 8 inch skillet (on electric range I use medium to medium high).
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To test temperature, drop a little water onto warm skillet; water should roll off in drops.
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For each blintz, brush inside of pan lightly with melted butter.
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Measure 3 Tbsp.
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batter into 1/4 c. measure.
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Pour in all at once, rotating skillet quickly to spread proportionately.
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Batter should be like heavy cream.
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If it seems too thick, dilute with a little lowfat milk.
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Cook till golden brown on underside (one minute), remove, loosening edge with spatula.
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Dry on paper towels.
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Stack, browned side up, with waxed paper between blintzes.
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4.
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Fill Crepes: Spread 3 level Tbsp.
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filling on browned side of each blintz, making a rectangle 4 inches long.
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Fold 2 opposite sides over filling, then overlap ends, covering filling completely.
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5.
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Cook Blintzes: Heat 1 Tbsp.
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butter in large skillet over medium heat.
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Add in 4 blintzes, not touching, seam side down.
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Saute/fry both sides of blintzes.
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Keep hot in a low oven while cooking rest.
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Serve warm, sprinkled with powdered sugar, lowfat sour cream and preserves.
