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TO MAKE THE CREPES:
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Lightly beat the eggs in a bowl.
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Add the cooled melted butter, flour, salt, and milk. Stir until smooth. Add the baking powder, and continue stirring.
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Melt a teaspoon of butter in a 5-6in cast iron skillet or nonstick pan.
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When the butter is hot, add 2 tablespoons of the batter and immediately rotate the pan to spread the batter evenly and thinly over the bottom (pour any excess into the bowl).
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Cook for about 30 seconds on the first side.
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If you are able to flip the pancake over to its other side without using a utensil, do so. Otherwise, slide the pancake onto a small plate, and flip it back into the pan.
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Note: this is the perfect time to learn to flip, since the pancake has barely any weight!
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Cook for about 15 second on its second side.
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Remove the pancake to a cookie sheet or other surface or flat plate.
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Repeat with the additional butter and remaining batter. The cooked pancakes will keep for several hours at room temperature. This amount of batter will yield 12 pancakes.
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12
TO MAKE THE FILLING:
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Combine the farmer cheese, cream cheese, egg, lemon peel, and a pinch of salt.
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Beat with a wooden spoon until smooth; press the filling through a sieve if it is lumpy.
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TO MAKE THE BLINTZES:
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Put about 1 tablespoon of the filling in the center of each pancake. Roll sides and fold in the ends so the filling is completely enclosed.
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You can freeze them now, or after they've been fried.
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Heat butter in a large skillet and fry each blintz for about 4 minutes, turning to brown all sides.
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Serve immediately with sour cream (I like it with sour cream and jam).
