Marilyn’s Blintzes

Crepes:

• 4 eggs, well beaten
• 1 cup milk
• 1 cup sifted flour
• 1 tsp salt

Beat eggs, blend in milk and salt, fold in flour. Batter should be soupy. Grease heavy skillet in butter and bring to medium heat. Pour in about ½ cup batter to form thin layer. Cook until bottom slightly brown. Bang skillet upside on tea towel to remove blintz.

Filling:

• 3 - 8 oz packages farmer’s cheese
• 4 egg yolks - beaten
• 1 Tbs melted butter
• 1 tsp vanilla
• 6 Tbs sugar
• ½ tsp salt

Beat eggs yolks. Add melted butter, vanilla and sugar salt to taste. Stir mixture into cheese. Add large spoon of mixture onto cooked side of blintz and fold into envelope. Brown outside of blintz in butter.