1 c. milk
1 c. flour
1/2 tsp. salt
4 eggs
1 tbsp. butter, melted

Blend all ingredients for batter in blender or with electric mixer until smooth. Refrigerate 30 minutes or until ready to use. Blend again just before using.

FILLING:

2 egg yolks
2 pkg. farmers cheese
2 oz. softened cream cheese
1 tbsp. butter, melted
1 tsp. salt
2 tbsp. sugar
Cinnamon

1. Mix all filling ingredients together.

2. Place 1 tablespoon of filling in center of crepe (browned side up).

3. Fold in sides and roll up.

4. Brown in butter on both sides.

Note: Blintzes may be frozen before frying or refrigerate after frying, then reheat in oven. Serve with sour cream, sugar and cinnamon or berries. Makes about 14-16. (From a Shavuot Program sponsored by Creative Worship in early 80's.)