You'll never buy frozen Cheese Blintzes again!

Whisk ingredients until smooth:

1 c. milk
1/2 c. flour
Dash of salt
Dash of vanilla

Spread dish towel on counter top to use to cool prepared crepes.

A 6 inch saute (frying pan) works well. Use Pam or a swab from a butter stick to grease a hot pan prior to adding just enough batter to coat pan bottom.

Over medium heat, allow crepe to cook only until edges and center appear dry. Then tap edge of pan on dish towel to release crepe. If done cooking, crepe falls out of pan easily. You may have to nudge a small sticking spot with a knife occasionally. Do not stack crepes until cooled. Leaves should be thin.

FILLING:

1/2 lb. each farmer cheese & cream cheese (can substitute cottage cheese)
2 tbsp. sour cream
Sugar & cinnamon to taste

Mixture should be fairly sweet. Use about 2-3 tablespoons filling for each crepe. Mold filling into an elongated shape in center of crepe. Fold 2 short ends over first. Then roll closed lengthwise. Gently mold into typical blintz shape. Refrigerate on plate until ready to cook. Use wax paper between layers.

No need to deep fry. Use teflon griddle or pan with only a small amount of oil to brown outside slowly so that filling heats through. Freezes well - if there are any leftovers, there never are!