Cheese Blintzes

Beat the eggs lightly with a fork. Using a rotary beater, beat in the milk and water and a pinch of salt. Gradually beat in the flour, 1 heaping tablespoonful at a time. Be sure each addition is thoroughly absorbed before adding the next. Stop when the batter is the consistency of heavy cream. If there are air bubbles, stir in a little water and hit the bottom of the bowl against the counter top so the bubbles will rise to the surface. Bubbles will become holes in finished crêpes. If the batter has lumps of flour, pour through a fine sieve, rubbing undissolved flour through. Let the batter stand for 30 minutes before frying. Stir before frying.

Prepare the cheese filling by carefully mashing the pot cheese (if you use it) and farmer cheese together. For finest results, both can be rubbed through a sieve. Mix in the egg, sugar, cinnamon, vanilla, salt, and wheat germ, if you use it. Mash together well and adjust the seasoning.

To fry crêpes, it is best to have a traditional crêpe pan or a 6½-inch skillet. Have on hand 4 or 5 tablespoons of melted sweet butter. Batter is most convenient to pour if it is in a pitcher or a bowl with a lip. Add 1 tablespoon melted butter to the batter. Stir the batter between pourings; do not beat.

Spread a thin film of butter on the skillet and heat until a drop of water froths but does not jump or sizzle. Pour in just enough batter to cover the pan. After pouring, tip and rotate the pan so the batter covers the bottom, then quickly pour excess batter back into the bowl. If the batter sets in ripples as it is poured, the pan is too hot; if it slides around without setting, the pan is not hot enough. Work very quickly so excess is poured off before it sets and the crêpe becomes too thick. When the crêpe looks dry around the edges and begins to curl from the pan, invert the pan over a clean towel and drop the crêpe out. Rebutter the pan every 2 or 3 crêpes, Crêpes should not be brown, but a pale golden glaze is acceptable. Ideally, they should be the color of boiled noodles. Be sure you keep the cooked sides up on the towel. Continue until all the crêpes are made; you should have about 14.

The lip or “tab” formed when excess batter is poured back will be convenient for filling the crêpe.

With the tab toward you, on the cooked side of each crêpe place a rounded tablespoonful of cheese filling. Turn tab with filling over once, fold over the side of the crêpe, then continue folding to form a small rectangle. Fill all crêpes before folding, so the amount of filling in each can be adjusted to fill all crêpes evenly.

Place fold side down on a platter and store in the refrigerator until just before serving. Or wrap the blintzes In foil, two to a packet, and freeze.

To fry blintzes, heat enough butter in a frying pan to enable the blintzes to swim slightly. Fry slowly over moderate heat until the first side is golden brown. Turn and fry the second side. If the blintzes are frozen, keep the heat very low and cover the pan for the first 7 or 8 minutes.

By the time the blintzes are golden brown and crisp on both sides, the filling should be thoroughly hot all the way through, so adjust the frying time accordingly.

Serve immediately with beaten sour cream, to be spooned on at the table.