Cheese Blintzes

Directions

1. 1
   For batter: Combine flour, sugar and salt.
2. 2
   Whisk in milk, a little at a time, and whisk in eggs until batter is smooth.
3. 3
   In a 7 inch non-stick pan, melt butter over moderately-high heat.
4. 4
   Half fill a 1/4 cup measure with the batter and, off the heat, pour the batter into the pan.
5. 5
   Tilt and rotate pan quickly so that batter covers bottom in a thin layer and return any excess back into the bowl.
6. 6
   Return pan to heat, loosen edge of blintz with a spatula, and cook until underside is browned lightly.
7. 7
   Turn and brown other side.
8. 8
   Repeat, using up all of batter.
9. 9
   For filling: Combine farmer's cheese, cream cheese and yolks until almost smooth and beat in sugar, salt, vanilla and lemon zest.
10. 10
    Spoon 2 tblsps of filling onto blintz; fold in 2 sides and roll up to enclose filling.
11. 11
    Put seam side down on a baking sheet.
12. 12
    Repeat, using up all of crepes and filling.
13. 13
    (blintzes can be made ahead and frozen at this point. Thaw and proceed with recipe.) In each of 2 large skillets, melt 2 tblsps of the butter over moderately-high heat, add blintzes and cook for 2 minutes.
14. 14
    Turn carefully and cook until golden and heated through.
15. 15
    Transfer to a heated platter and serve with sour cream and cherry preserves.