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1
For batter: Combine flour, sugar and salt.
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2
Whisk in milk, a little at a time, and whisk in eggs until batter is smooth.
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3
In a 7 inch non-stick pan, melt butter over moderately-high heat.
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4
Half fill a 1/4 cup measure with the batter and, off the heat, pour the batter into the pan.
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5
Tilt and rotate pan quickly so that batter covers bottom in a thin layer and return any excess back into the bowl.
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6
Return pan to heat, loosen edge of blintz with a spatula, and cook until underside is browned lightly.
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7
Turn and brown other side.
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8
Repeat, using up all of batter.
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9
For filling: Combine farmer's cheese, cream cheese and yolks until almost smooth and beat in sugar, salt, vanilla and lemon zest.
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10
Spoon 2 tblsps of filling onto blintz; fold in 2 sides and roll up to enclose filling.
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11
Put seam side down on a baking sheet.
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12
Repeat, using up all of crepes and filling.
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13
(blintzes can be made ahead and frozen at this point. Thaw and proceed with recipe.) In each of 2 large skillets, melt 2 tblsps of the butter over moderately-high heat, add blintzes and cook for 2 minutes.
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14
Turn carefully and cook until golden and heated through.
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15
Transfer to a heated platter and serve with sour cream and cherry preserves.
