BATTER:

2 c. milk
8 eggs, well beaten
2 c. flour
2 tsp. salt

CHEESE FILLING:

4 lbs. farmer cheese
1 (8 oz.) pkg. cream cheese, softened
5 whole eggs
1 tbsp. vanilla
2/3 c. sugar

To make Filling: Press farmer cheese through a sieve; mix in well softened cream cheese, eggs, vanilla and sugar.

To make Batter: Add milk to eggs; stir in flour and salt gradually until smooth. Heat heavy 6" skillet, greased lightly. Pour enough batter in to make a very thin pancake, tipping pan from side to side until batter covers the bottom of the pan. Bake on one side only until the pancake blisters. Toss on a wooden board browned side up. When several pancakes have been fried, place rounded tablespoon of filling in the center of each pancake. Fold over one end and then both sides, being sure the flap of the fold is down when you are ready to fry them. Serve hot with cinnamon and sugar or sour cream and jam of your choice. This recipe makes 72. These blintzes are sweeter than most and may be used as a dessert.