Cheese Blintzes

• 16 ounces farmer cheese
• 1 large egg
• 1/4 cup sugar
• 18 cup matzo meal or fine dry unseasoned bread crumbs
• 1 tablespoon vanilla extract
• 3/4 cup whole milk
• 8 large eggs
• 3/4 cup durum (semolina) flour
• 2 tablespoons cake flour
• 2 tablespoons vegetable oil
• Nonstick vegetable oil spray
• 2 to 3 tablespoons butter, or as needed
• Sour cream, for serving, optional

1. For the filling: In a medium bowl, combine farmer cheese, egg, sugar, matzo meal or bread crumbs and vanilla.
2. Using a fork, mix well; set aside.
3. For the batter: In a large bowl, combine milk, eggs, durum flour, cake flour, vegetable oil and 1/4 cup cold water.
4. Whisk until batter is smooth.
5. Place a 9-inch well-seasoned crepe pan or heavy skillet over medium-low heat.
6. When pan is well heated, film it lightly with nonstick cooking spray.
7. Allow pan to heat again for a few moments, then ladle 1/2 cup batter into skillet and tilt in all directions to spread batter thinly and evenly.
8. Cook until underside is pale yellow-white and edges lift easily from bottom of pan, about 3 minutes.
9. Adjust heat as needed if crepe is cooking too quickly or slowly.
10. Use a spatula to flip crepe, then cook other side for an additional 2 to 3 minutes.
11. (The first crepe often tears or folds; there will still be enough batter for 10 crepes.)
12. Transfer crepe to a plate, and repeat with remaining batter to make 10 crepes.
13. Place a crepe on a work surface and spread 3 to 4 tablespoons filling on one side.
14. Starting from filled side, roll blintz and stack on a serving plate or in a container seam side down.
15. At this point blintzes may be covered and refrigerated for up to 24 hours.

farmer cheese, egg, sugar, matzo meal, vanilla, milk, eggs, durum, cake flour, vegetable oil, vegetable oil spray, butter, sour cream

Taken from cooking.nytimes.com/recipes/1014047 (may not work)