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1
to make filling, combine the cheeses and egg yolk in a small bowl.
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2
Mix with a fork or wire whisk until light and fluffy.
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3
Reserve.
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4
Peel, core and thinly slice the apples or pears.
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5
Melt 3 TBS butter in a small pan or skillet over medium heat and add apples or pears.
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6
Sprinkle with cinnamon or nutmeg to taste and saute fruit until it is soft but still holds it shape.
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7
Remove from heat and set aside in the pan.
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8
To make the crepes, sift the flour and salt together in a small mixing bowl.
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9
Whisk together the water or milk and eggs in a seperate bowl and then stir the mixture into the flour to make a thin batter.
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10
Grease a 7 inch skillet or griddle with butter and heat over medium high heat until it sizzles.
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11
Ladle or pour in about 2 TBS batter and tilt the pan to coat the bottom evenly with a thin coating of batter.
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12
Cook the crepe, on one side only, until it begins to curl away from the sides of the pan, about 1 to 2 minutes.
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13
Slide the crepe onto a plate and repeat until all the batter is used up, adding butter to the pan as needed and stacking crepes as they are cooked.
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14
You should have 12 crepes in all.
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15
Place about 2 to 2-1/2 TBS of the cheese filling on the center of the uncooked side of each crepe.
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16
Fold in sides to form small square packages.
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17
Melt 2 to 3 tablespoons butter in a skillet over medium high heat, place 3 to 4 blintzes in pan, seam side down, and saute, turning once, until golden brown on each side, about 2 to 3 minutes in all.
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18
While browning blintzes, quickly reheat sauteed fruit.
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19
Serve blintzes at once, topped with warm apple or pear slices and a dollop of creme fraiche.
