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1
Prepare cheese filling by mixing cheese in mixer until smooth. One at a time, add cream cheese, egg yolks, butter, sugar and salt. Beat well and set aside.
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2
Beat eggs in a blender, then add milk and blend. Remove blender lid and stir in flour and salt slowly until batter is smooth.
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3
Heat 6 inch skillet on stove. Once hot, lightly brush with melted butter.
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4
Pour only enough batter to make a very thin pancake into the frying pan, tipping it from side to side until the batter covers the bottom. Pour off excess batter back into blender as soon as the batter begins to set (pancakes should be as thin as possible while still covering the bottom of the pan).
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5
Fry one side until the edges begin to pull away from the pan and are slightly browned. Turn pan over and drop crepe onto dishcloth.
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6
Brush pan with butter before each crepe and repeat until the crepe batter is gone.
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7
IMPORTANT: Do not place crepes on top of each other until they are completely cooled. You will want plenty of counter space to spread out the cooling crepes as you continue making additional crepes.
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8
After crepes are finished, spread them out and place a rounded spoonful of filling in the center of each crepe.
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9
Fold both sides in and roll into an envelope shape. They should be slightly flattened rather than round.
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10
TIP: Crepes can be refrigerated or frozen at this point.
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11
Before serving: fry blintzes in butter in frying pan, turning to lightly brown on both sides. Place in one layer on cookie sheet or jellyroll pan and heat at 200 degrees for 15 minutes. Do not overheat or cheese will get stringy.
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12
Serve with cinnamon/sugar, sour cream or jelly.
