Beautys Cheese Blintzes

• 2 eggs
• 1 cup milk
• 1 cup sifted flour
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 tablespoon melted butter
• Butter for frying
• 12 ounces farmer's cheese
• 4 ounces cream cheese, softened
• 13 cup sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 egg yolk
• Pinch of salt
• Powdered sugar
• Strawberries, sliced thin
• Dollop of sour cream or Greek yogurt

1. Prepare batter.
2. In a large bowl combine eggs, milk, salt and vanilla and blend well.
3. Gradually add flour.
4. Beat well until there are no lumps in the batter.
5. Make the filling.
6. Combine all of the filling ingredients in a bowl and mix together until smooth.
7. Grease a 6- or 7-inch skillet until it is hot but not smoking.
8. Put a ladleful of batter into the skillet.
9. Tilt pan to swirl the batter so it covers the bottom of the skillet.
10. Fry on one side until bubbles form and the top is set.
11. The bottom should be golden brown.
12. Carefully loosen edges of the crepe and slip it out of the skillet onto a plate.
13. Repeat the above procedure until all the batter is used.
14. Grease skillet each time before pouring batter.
15. After all the crepes are made, begin filling them.
16. The brown side should be facing up.
17. Place 1 tablespoon of filling on one edge.
18. Roll once to cover filling.
19. Fold the sides into the center and continue rolling until completely closed.
20. After all the blintzes are assembled, heat 2 tablespoons of butter in the skillet and place each crepe, seam side down, in the skillet and fry 2 minutes on each side, turning once.
21. Serve with a dollop of sour cream or Greek yogurt, and garnish with fresh strawberries and a touch of powdered sugar.

eggs, milk, flour, vanilla, salt, butter, butter, s cheese, cream cheese, sugar, lemon juice, vanilla, egg yolk, salt, powdered sugar, strawberries, sour cream

Taken from cooking.nytimes.com/recipes/1014813 (may not work)