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1
Prepare the filling: Place the cream cheese in the bowl of an electric mixer fitted with the paddle, and beat on medium speed until it is fluffy, about 30 seconds.
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2
Add the eggs, sugar, and lemon zest, and continue beating just until combined, 30 seconds more.
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3
Then beat in the farmer cheese.
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4
Stir in the cottage cheese and combine thoroughly.
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5
To assemble the blintzes, place about 2 tablespoons of the filling on the lower half of the fried side of each crepe.
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6
Roll the crepe around the filling, folding the ends in as you go.
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7
The blintzes can either be fried or baked.
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8
To fry the blintzes, melt about 1 1/2 teaspoons butter and 1 1/2 teaspoons oil in a large skillet over medium-high heat.
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9
Add as many blintzes as will fit, seam side down, and fry them on all sides until golden brown and crispy, about 4 minutes altogether.
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10
Drain the blintzes on paper towels.
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11
Repeat with the remaining blintzes.
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12
To bake the blintzes, preheat the oven to 375F.
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13
Grease a nonreactive baking pan (a 13 x 9-inch pan will hold about 15) with butter, margarine, or shortening.
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14
Place the blintzes, seam side down, in the prepared baking pan and dot with more butter, margarine, or shortening.
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15
Bake until golden brown, about 40 minutes.
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16
Serve immediately.
