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1
For the filling: In a medium bowl, combine farmer cheese, egg, sugar, matzo meal or bread crumbs and vanilla.
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2
Using a fork, mix well; set aside.
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3
For the batter: In a large bowl, combine milk, eggs, durum flour, cake flour, vegetable oil and 1/4 cup cold water.
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4
Whisk until batter is smooth.
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5
Place a 9-inch well-seasoned crepe pan or heavy skillet over medium-low heat.
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6
When pan is well heated, film it lightly with nonstick cooking spray.
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7
Allow pan to heat again for a few moments, then ladle 1/2 cup batter into skillet and tilt in all directions to spread batter thinly and evenly.
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8
Cook until underside is pale yellow-white and edges lift easily from bottom of pan, about 3 minutes.
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9
Adjust heat as needed if crepe is cooking too quickly or slowly.
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10
Use a spatula to flip crepe, then cook other side for an additional 2 to 3 minutes.
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11
(The first crepe often tears or folds; there will still be enough batter for 10 crepes.)
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12
Transfer crepe to a plate, and repeat with remaining batter to make 10 crepes.
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13
Place a crepe on a work surface and spread 3 to 4 tablespoons filling on one side.
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14
Starting from filled side, roll blintz and stack on a serving plate or in a container seam side down.
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15
At this point blintzes may be covered and refrigerated for up to 24 hours.
