To make cheese blintzes, you take a savory crepe cooked fully on one-side only, wrap it around a sweet, lemony mixture of ricotta and farmer's cheese and pan fry or bake it.
In a medium-sized mixing bowl, whisk all ingredients until smooth.
Place the batter in the refrigerator for 1 hour or longer to relax the gluten.
Heat an 8-inch (or slightly larger) crepe pan or skillet with flat sides until a drop of water skips across the pan.
Lightly grease the pan and pour a scant 1/4 cup of batter into the middle. Tilt the pan to swirl the batter until it's a thin circle. This may not take up the whole pan and that's OK.
Cook until the crepe is opaque and set.
Flip the crepe out onto a plate so that the uncooked side is on the bottom. That way, this side will be on the outside when you roll the blintzes.
Filling Instructions
Mash all ingredients together with a fork. In traditional blintzes, the filling is not smooth and creamy so just mash it until it's all combined, not perfectly smooth.
Apricot Lemon Quick Jam Instructions
Bring all ingredients to a boil in a medium-sized saucepan.
Reduce heat to medium-low and simmer for thirty minutes or until the liquid has mostly disappeared and it has the consistency of jam. Stir occasionally to keep the bottom from burning.
Assembly Instructions
Preheat oven to 350 F.
Use approximately 2 tablespoons of filling for each crepe.
Place the filling about an inch from the bottom of the crepe.
Roll the bottom of the crepe up over the filling.
Fold the sides of the crepe in and continue rolling until the whole thing is rolled up.
Pack the filled blintzes tightly in a buttered 13 x 9-inch baking dish.
Bake for 25 to 30 minutes or until lightly browned.
Serve hot, topped with apricot lemon quick jam.
Notes
If you can't find farmer's cheese, you can use cottage cheese. Place the cottage cheese and ricotta cheese in a colander lined with cheesecloth, or in a yogurt cheese maker. Let the cheeses drain for 1 1/2 to 2 hours, pressing down lightly occasionally.