Cheese Blintzes

This recipe appears courtesy of Chef Nathan of the Jewish TV Network

Ingredients:

2 eggs
1/2 cup water
1/2 cup, plus 2 tablespoons whole milk
1 ounce melted butter
1 cup flour
Salt
Butter as needed
Oil as needed

Directions:

In a medium sized bowl combine the eggs, water, milk and butter. Slowly whisk while adding the flour and salt. Preheat an 8" skillet over medium heat. Add the butter and oil and heat. Pour enough batter into the hot pan to cover the bottom of the skillet. Place over the fire for approximately six seconds, and then pour the excess batter back into the bowl. Cook until the crepe is dry on top. With a wooden spoon, loosen the edges from the side of the pan and remove. Continue this process until all the batter is used up. Offset the edges of the crepes when stacking for ease in handling. Set the crepes aside, covered lightly with a cloth towel.

Filling:

1 pound cottage cheese
Juice of 1/2 lemon
1 ounce sugar
1 egg
Salt

Directions:

In a medium bowl combine all the ingredients together until smooth. In the center of each crepe fill with approximately 2 tablespoons filling. To assemble, fold the left and right edges of each crepe toward the center, then the top and bottom. Turn over so the seams remain down. At this point the blintzes can be frozen in a single layer, or individually wrapped in plastic. To cook, fry in a combination of hot butter and oil on both sides until golden, over medium heat. If using previously frozen blintzes, do not defrost and fry over low heat.