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1
Put the milk, water, eggs, and flour into a food processor or blender and process until smooth, about 10 seconds.
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2
If necessary, scrape down any solids that stick to the sides.
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3
Add the butter and process for a few more seconds to blend.
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4
Refrigerate, covered, for at least 2 hours or overnight.
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5
Set a 10-inch, non-stick crepe pan over moderately high heat, then spray with non-stick vegetable spray.
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6
When the pan is hot, remove the pan from the heat and add 2 tablespoons of batter, swirling to coat the bottom of the pan.
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7
Cook for 1 1/2 minutes and lightly browned.
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8
Set aside on a plate, cooked side up, and continue with the remainder of the batter.
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9
In a small saucepan, cover the cherries with water and bring to a boil.
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10
Remove from the heat and let rest.
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11
In a bowl, mix together the cream cheese, vanilla, sugar and egg until blended.
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12
Gently mix in the pot, farmer or cottage cheese.
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13
Drain the cherries and fold inches.
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14
Place 2 tablespoons of Cherry Filling in the lower center of the blintz.
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15
Fold up once from the bottom then fold over the sides.
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16
Roll up the rest of the way.
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17
Repeat with the rest.
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18
Heat 1 tablespoon of canola oil and 1 tablespoon of butter in a pan.
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19
In 4 small batches, fry the blintzes fold side down until golden brown.
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20
Gently flip to fry the other side.
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21
Serve with sour cream or yogurt.
