Blintzes

BATTER:
4 eggs
1 c. milk
1/2 c. flour
1 t. vanilla
salt
1/8 lb. melted butter
FILLING:
2 1/2 lb. farmer cheese
1 lb. cream cheese
2 eggs
sugar to taste
raisins

Blend all ingredients for batter. Pour only small amount of melted butter into 6" frying pan (just enough to coat bottom). Pour in batter, just enough to cover bottom of the pan. If batter does not adhere to pan, pan is too cold; if batter bubbles, pan is too hot. When edges curl and look dry, flip blintze onto a dish towel (not terry) or wax paper to cool.

Mix all filling ingredients together in a bowl. Place a tablespoonful in center of each blintze, and fold the dough like an envelope. Place seam side down in buttered frying pan and sauté until brown on both sides.

Blintzes may be frozen. To reheat, place in a single layer in a greased glass dish, dot with butter and bake at 350° for 20-30 minutes.

Filling Variations: You may use 1 pint of blueberries (washed and well drained), or pitted cherries, or crushed pineapple, or apples with walnuts and cinnamon.