For the dough (Blini):

1 cup milk
1 cup all-purpose flour
salt and sugar to taste
butter or oil for frying

In a large bowl, whisk together the milk, eggs, salt, and sugar until well combined. Slowly add in the flour, stirring constantly until it forms a smooth batter. Let the batter rest for about 30 minutes to allow any air bubbles to dissipate.

In a large skillet or griddle, heat enough butter to coat the surface of the pan. Ladle spoonfuls of the batter onto the hot surface and spread them into circles with the back of a spoon. Cook until the blintzes are lightly browned on both sides and cooked through, about 2-3 minutes per side.

For the filling (Farmer's Cheese Filling):

1 lb. farmer's cheese or cottage cheese (or a combination of both)
sugar, to taste
vanilla extract or lemon juice (optional)

In a large bowl, crumble the farmer's cheese into small pieces and let it sit at room temperature for about 30 minutes to make it easier to mix. You can also use cottage cheese in place of some of the farmer's cheese if you prefer a creamier filling.

Add sugar to taste (start with about 1/4 cup and adjust as needed). Then add vanilla extract or lemon juice, if desired, for extra flavor. Stir until well combined. The filling should be thick but still fluid enough to spoon easily.

To assemble the blintze:

Place a heaping tablespoon of filling in the center of each cooked blintz. Fold over and press the edges firmly to seal, or you can crimp them with a fork for decoration if desired.

In a large skillet, heat enough butter to cover the blintzes. Fry them in small batches until they are golden brown on both sides and heated through, about 2-3 minutes per side. Remove with a slotted spoon and let drain on paper towels before serving.

Cheese Blintzes can be served warm or at room temperature, and they go great with sour cream or fruit preserves for added flavor. Enjoy!

Submitted by: Belle