BLINTZES (CREPES):

3 whole eggs
2 egg whites
1 c. milk
1/2 tsp. salt
3 tbsp. salad oil
3/4 c. flour

FILLING:

2 egg yolks
1 (8 oz.) pkg. cream cheese
1 (8 oz.) Farmer's cheese
Sugar to taste
1 tsp. vanilla
Blueberries (optional)

CREPES: Mix crepe ingredients except for flour and salt at high speed for several minutes. Then reduce speed to fold and add flour and salt. Mix again at medium to high speed. It should be the consistency of unwhipped cream. Let it stand for several minutes while preparing filling.

FILLING: Mix all ingredients until smooth. Add blueberries (fresh or frozen) when you make crepes, if you desire. Put pan on to become very hot.

TO MAKE BLINTZES: Butter crepe pan. Pour 2 tablespoons of batter into pan. (This is approximate. It depends on the pan size.) Turn and tip pan immediately so that batter will form a thin film on the bottom. Using spatula or knife, loosen the edge all the way around, then lift to make sure it has browned on the bottom. If it has, turn up the edge at the far side of the pan and, using both hands, quickly lift it up toward you, flipping so that it lies flat and upside down in the pan. Let it cook a few seconds on that side and then slide it onto a plate. Put a spoonful of filling on each crepe, add a few blueberries if desired, and roll, tucking in the sides, or fold like an envelope. Can be frozen at this point. Place on a buttered pan, seam side down. Brush with butter and brown in skillet. Serve with sour cream, if desired.