Sally Levine's Cheese Blintzes

Blintzes are a traditional Jewish food also made for Shavuot in May, during which the focus is on dairy foods. Sally Levine says her mother's recipe, below, is just perfect in texture, color, and flavor. “I've tasted others, both homemade and bought frozen, and there is just no comparison!”

Dough:
7 eggs
3 tablespoons sugar
1 teaspoon salt
2 cups milk
1 cup water
2 1/2 cups flour
Approximately 1/2 cup seltzer
Vegetable oil for frying

Filing:
5 4-ounce packages farmer cheese
5 egg yolks
1/2 cup sugar (7 rounded serving spoons)
1 tablespoon vanilla sugar (1 package)

1. Whisk eggs with sugar and salt thoroughly. Add milk and flour gradually. Mix all ingredients well.

2. Heat 1/2 teaspoon of oil in a 7-inch frying pan over medium-high. Using a half measure of a 4-ounce soup ladle per crepe, pour mixture into the frying pan, using the handle to angle the pan’s base so that the batter covers the frying surface entirely.

3. When the crepes starts to pull away from the sides of the pan, lift it up slowly with a spatula and flip it. Do not overbrown. These fry up quickly, so you really need to keep an eye on them so they don't burn.

4. Transfer cooked crepes to a plate and allow to cool thoroughly.

5. Make filling by mixing ingredients together until smooth and creamy. Set aside.

6. When crepes are cool, fill with about 4-5 tablespoons of filling and fold in four sides of crepe to make a square.

7. Fry the little packages lightly in butter or vegetable oil, browning the crepes on each side. Serve with sour cream or blueberry preserves.