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1
In blender, combined milk, eggs, and 1 tablespoon of the melted butter and blend.
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2
Add flour and salt and blend until just combined.
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3
Let stand 20 minutes at room temperature.
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4
Meanwhile, in small bowl, with mixer on medium speed, beat farmer's cheese, cream cheese, sugar, and orange peel until smooth.
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5
Light grease nonstick 8-inch skillet and heat over medium heat.
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6
Stir batter; pour about 2 tablespoons into skillet.
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7
Tilt pan to coat bottom completely with batter.
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8
Cook pancake until top is set and underside is lightly browned, about 1 minute.
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9
Invert pancake, browned-side up, onto waxed paper.
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10
Repeat with remaining batter, stacking pancakes between layers of waxed paper and greasing skillet as needed.
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11
Cool to room temperature.
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12
Place 12 pancakes, browned-side up, on surface.
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13
Spoon scant 2 tablespoons cheese mixture into center of each pancake.
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14
Fold two opposite sides over to enclose filling.
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15
Fold sides in.
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16
In 12-inch skillet, heat 1 tablespoon melted butter over medium heat.
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17
Place 6 blintzes, seam-side down, in pan and cook, turning once, until lightly browned, 6 minutes.
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18
Repeat with remaining 1 tablespoon butter and blintzes.
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19
Serve hot.
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20
Dust with confectioners' sugar, if desired.
