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Grandma’s Cheese Blintzes

This recipe came from my husband’s grandmother. She was adament that these and only these were the blintzes he would eat. I make them to this day, for special occasions.

Blintz batter:
6 eggs
2 cups water
1 1/2 cups flour
1 teaspoon salt
Filling:
2 pounds farmers cheese, see note
3 eggs
1 1/2 cups sugar
1/2 teaspoon salt
3 tablespoons unsalted butter
1 cup sour cream
1. For batter, beat eggs in medium bowl; mix in water, flour and salt. Batter should be very thin.
2. For filling, mix cheese and eggs in medium bowl. Mix in sugar and salt.
3. Coat 8-inch skillet with non-stick spray; place over medium-high heat. Pour 1/4 cup batter into pan; tilt pan to swirl batter so it covers bottom of pan. Cook one side only, removing from skillet when edges begin to curl, 20-30 seconds. Place on sheet of wax paper; repeat with remaining batter.
4. Place 2-3 tablespoons filling along one edge of crepe. Fold edge over filling, fold in sides and continue to roll into a package. Repeat with remaining crepes.
5. Melt 1 tablespoon of the butter in large skillet over medium heat. Cook blintzes, about 8 at a time, until golden brown, 1-2 minutes per side. Repeat with remaining butter and blintzes. Serve with sour cream.
Test kitchen note: If farmers cheese is in a block, crumble it and use the 3 whole eggs. If it is in a container, drain the cheese first and use only egg yolks, so mixture is not too wet. Two pounds of cottage cheese, drained, can be substituted for farmers cheese.