Cheese Blintzes

Instructions

• For blintzes: In a blender, combine flour, milk, eggs, the 1/2 teaspoon vanilla and the dash salt. Cover and blend until smooth (texture should be that of whipping cream or a milk shake). Let batter stand for 30 minutes before using.
• For cheese filling: In a large bowl, combine cheese, sugar, the 1 teaspoon vanilla, the dash salt and, if you like, ground cinnamon. Beat by hand or with an electric mixture on low speed until nearly smooth. Set aside.
• To make blintzes, heat a lightly greased 8-inch nonstick skillet over medium heat until a few drops of water dance across the surface. Remove skillet from heat. For each blintz, spoon slightly less than 1/4 cup batter into hot skillet. Quickly lift and tilt skillet to spread batter into a thin, even circle. Cook 1 to 1-1/2 minutes or until top is set and edges are lightly browned. Invert skillet over a clean kitchen towel to remove blintz. Repeat with remaining batter, greasing skillet occasionally, to make 8 to 10 blintzes.
• Preheat oven to 400°F. Grease a baking sheet.
• Melt the remaining butter in the skillet over low heat, about 1 minute.
• Place a blintz on a clean work surface with the uncooked side up. Add 1 tablespoon filling and roll up, completely covering the filling. Place on the prepared baking sheet. Repeat with the remaining blintzes. Brush filled blintzes with melted butter.
• Bake in the preheated oven until brown, 15 to 20 minutes.