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1
In a blender, place all the ingredients and whirl until smooth, scraping the sides a few times.
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2
Or, in a large bowl, whisk the eggs.
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3
Whisk in the flour, sugar, and salt.
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4
Gradually whisk in the water until the mixture is well blended and smooth.
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5
Set aside while preparing the filling.
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6
(Makes 2 1/2 cups.)
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7
Crumble the farmers cheese into a medium bowl.
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8
Add the cream cheese, sugar, egg, cinnamon, and salt and mash with a fork until well blended.
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9
Rub a 6-inch nonstick skillet with a paper towel moistened with vegetable oil.
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10
Heat over medium heat.
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11
Add 2 tablespoons of the batter, tilt the pan to evenly coat the bottom, and cook until golden brown on the underside, about 3 minutes (although successive crepes will brown faster).
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12
Tip the crepe onto a plate.
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13
Place a small piece of waxed paper on top to separate crepes.
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14
If not using right away, wrap tightly and refrigerate or freeze.
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15
Continue making crepes, stacking them with waxed paper, oiling the pan as needed, and thinning the batter with a tablespoon of water if it gets thick.
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16
You will get 20 to 23 crepes.
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17
Place a crepe on a work surface.
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18
Spoon a scant 2 tablespoons of filling onto the bottom half.
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19
Fold in the sides and roll up.
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20
Repeat with the remaining crepes and filling.
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21
Blintzes may be wrapped and refrigerated or frozen once filled.
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22
If baking blintzes, preheat the oven to 350 degrees and butter a 13 x 9 inch glass baking dish plus a smaller baking dish for those that cannot fit into the larger dish.
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23
Arrange blintzes seam side down in single layers in the buttered dishes.
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24
Dot with 2 to 3 tablespoons butter.
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25
Cover with foil and bake for 20 minutes.
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26
Uncover and bake until lightly browned and heated through, 10 to 15 minutes longer.
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27
If frying blintzes, melt 2 tablespoons butter in a large nonstick skillet over medium heat.
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28
Add enough blintzes seam side down to fit in the pan without touching.
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29
Fry until lightly browned and crisp on the underside, about 2 minutes.
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30
Turn and fry until heated through, 1 to 2 minutes more.
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31
Transfer to a large platter, cover loosely with foil, and keep warm in a 200 degrees oven while you fry the rest.
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32
Add butter to the pan as needed.
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33
Serve.
