Moms Blintzes

• 2 cups all-purpose flour
• 2 teaspoons kosher salt
• 4 extra-large eggs
• 2 cups milk
• 3 tablespoons unsalted butter, melted and cooled
• 1 to 2 teaspoons softened butter for cooking the crepes
• 8 ounces cream cheese, at room temperature
• 8 ounces farmer cheese, at room temperature (you can substitute ricotta, though it is very different; its best to use farmer cheese if you can find it)
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 2 extra-large egg yolks, at room temperature
• 1/4 teaspoon kosher salt
• 2 teaspoons fresh lemon juice

1. Make the crepes: Combine the flour and salt in a large mixing bowl; set aside.
2. Using a whisk or a mixer set on medium speed, beat the eggs in a bowl for 1 minute, or until frothy.
3. Beat in the milk and butter.
4. Add the flour mixture to the egg mixture and beat until smooth.
5. Let the batter sit at room temperature for about 30 minutes to allow the gluten to soften a little and to ensure that the crepes flow onto the pan as thinly as possible.
6. Make the filling: Combine the cream cheese, farmer cheese, 2 tablespoons of the butter, the egg yolks, salt, and lemon juice in a large bowl.
7. Using a whisk or a mixer set on medium speed, beat until smooth.
8. Set aside.
9. Preheat the oven to 400F.
10. Heat the butter in an 8-inch nonstick skillet over medium heat until sizzling.
11. You will not have to grease the pan again after the first crepe comes out.
12. Lifting the hot pan in one hand, ladle about 2 tablespoons of the batter into the very center of the pan.
13. Swirl the batter around to coat the bottom of the pan completely, but with the thinnest layer of batter possible.
14. Cook the crepe for 45 seconds to 1 minute.
15. Flip the crepe and cook it on the other side for no more than 30 seconds.
16. The crepe should be firm and still pretty blond, not brown.
17. Stack each crepe evenly one on top of the other on a plate as you continue to make them.
18. When all the batter has been used up, arrange the crepes on a clean work surface.
19. Place about 2 tablespoons of the filling on the bottom third of each crepe.
20. Fold the bottom up over the filling.
21. Tuck in the sides and roll up.
22. Melt the remaining 2 tablespoons of butter in a large skillet over medium heat.
23. Arrange the blintzes in a single layer in the skillet.
24. Cook on one side until golden brown; then flip and cook until golden brown on the other side.
25. If the blintzes seem to be sticking, the pan may not be hot enough.
26. Turn the heat up a notch.
27. You should not need to add any more butter.
28. Serve immediately.

flour, kosher salt, eggs, milk, unsalted butter, butter, cream cheese, farmer cheese, unsalted butter, egg yolks, kosher salt, lemon juice

Taken from www.epicurious.com/recipes/food/views/mom-s-blintzes-381823 (may not work)