MAKES 12 TO 14 BLINTZES, ENOUGH FOR 6 PEOPLE
2 cups whole milk
4 large eggs
1 1/3 cups all-purpose flour
1 1/2 pounds farmer’s cheese
1/2 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
To make the crepes, combine the milk, eggs, and fl our in a food processor and process until smooth. Transfer the batter to a bowl and let it rest for 30 minutes. Meanwhile, prepare the filling. Combine the farmer’s cheese, sugar, vanilla, and cinnamon in the work bowl of a food processor and process until smooth. Transfer to another bowl and set aside.
Melt a pat of butter in a heavy 8- inch nonstick skillet.* Ladle in just enough batter to coat the bottom of the skillet. (Tilt the skillet to coat it evenly.) Allow the crepe to cook undisturbed until it is set and the bottom is golden brown, 3 to 4 minutes. Loosen the crepe around the edges with a spatula and carefully transfer it to a paper-towel- lined plate. Repeat with remaining batter. You should have enough for about 14 crepes.
Spoon about 4 tablespoons of fi lling down the center of each crepe. Fold in the short ends and then roll up, burrito- style. Serve the blintzes immediately or rewarm in a 250°F oven.
*It’s very important to use a nonstick skillet!