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1
Place 3/4 cup water, 2 eggs, vanilla extract and 1/4 teaspoon salt in blender.
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2
Add flour and blend thoroughly until smooth.
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3
Let batter stand 1 hour.
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4
Place hoop cheese in processor.
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5
If using cottage cheese, place in center of kitchen towel and squeeze to remove excess moisture until cheese is very dry and measures 1 1/2 cups packed; transfer to processor.
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6
Add 1 egg, 1/4 cup sugar, 1/4 teaspoon cinnamon and 1/8 teaspoon salt.
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7
Using on/off turns, blend until mixture is almost smooth.
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8
Transfer filling to bowl.
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9
Cover and refrigerate.
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10
Heat heavy small skillet with 6-inch-diameter bottom over medium-high heat.
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11
Brush lightly with some melted butter.
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12
Pour 2 1/2 tablespoons batter into skillet, tilting to spread evenly.
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13
Cook until crepe is lightly browned on bottom, about 30 seconds.
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14
Turn crepe out onto paper towel and cover with another paper towel.
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15
Repeat with remaining batter, brushing skillet with more melted butter as needed.
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16
Place 1 crepe on work surface.
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17
Place 3 tablespoons filling just below center of cooked side of crepe.
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18
Fold bottom over filling, then fold sides in; roll to enclose filling.
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19
Transfer to foil-lined plate.
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20
Repeat with remaining filling and 7 more crepes (reserve remaining crepes for another use).
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21
Heat 2 tablespoons oil and any re-maining melted butter in heavy large skillet over medium-low heat until hot.
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22
Place blintzes, seam side down, in skillet.
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23
Cook until bottoms are brown and crisp, shaking pan occasionally, about 6 minutes.
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24
Turn blintzes over; cook until bottoms are brown and crisp, about 5 minutes.
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25
Transfer 2 blintzes to each of 4 plates.
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26
Top with Caramelized Apples and serve.
