Crepe batter for blintzes:

3 eggs
1 c. milk
2 T. melted butter
3/4 c. flour

Butter

1. Combine in blender and set aside for 45 - 60 minutes
2. Heat 6 inch crepe pan on burner at temperature just below medium. If you did not melt the butter in the crepe pan, put in a small sliver of butter
3. Pour about 3 T. of batter and tilt pan quickly to spread around
4. When side is cooked, about one minute, the sheen should be gone and the bubbles popped, turn it over and cook another 30 seconds to a minute until just starting to get golden
5. Stack on a plate and repeat
6. Cover loosely and allow to cool completely before filling

Note that I usually whip up 4 - 6 times the recipe and make the crepes all at once.

Cheese Filling for Blintzes:

2 c. ricotta cheese, low fat
2 packages of farmers cheese (7 ounces each)
2 large eggs
1 T. lemon juice
2 T. sugar
1/4 t. cinnamon
1/8 t. cardamon

Butter

1. Mix together all ingredients in mixer
2. Chill for several hours
3. Melt butter and spread on the bottom of the shallow pan to be used for cooking the blintzes
4. Place a spoonful of filling in the center of blintz crepe
5. Wrap one side up, fold in the edges and finish rolling the blintz
6. Place one layer deep in the shallow baking pan. Blintzes can touch one another
7. Brush tops with melted butter
8. Bake for 15 - 20 minutes at 425° F. until the tops are slightly browned and the insides of the blintzes are bubbling hot

Alternative: Blintzes may be fried in butter until crisp and light brown.

Serve with sour cream and strawberries or other preserves.

Note: I prefer to use salted butter and leave out the salt in the recipe.