Moms Blintzes - flour

Method

• Make the crepes: Combine the flour and salt in a large mixing bowl; set aside.
• Using a whisk or a mixer set on medium speed, beat the eggs in a bowl for 1 minute, or until frothy.
• Beat in the milk and butter.
• Add the flour mixture to the egg mixture and beat until smooth.
• Let the batter sit at room temperature for about 30 minutes to allow the gluten to soften a little and to ensure that the crepes flow onto the pan as thinly as possible.
• Make the filling: Combine the cream cheese, farmer cheese, 2 tablespoons of the butter, the egg yolks, salt, and lemon juice in a large bowl.
• Using a whisk or a mixer set on medium speed, beat until smooth.
• Set aside.
• Preheat the oven to 400F.
• Heat the butter in an 8-inch nonstick skillet over medium heat until sizzling.
• You will not have to grease the pan again after the first crepe comes out.
• Lifting the hot pan in one hand, ladle about 2 tablespoons of the batter into the very center of the pan.
• Swirl the batter around to coat the bottom of the pan completely, but with the thinnest layer of batter possible.
• Cook the crepe for 45 seconds to 1 minute.
• Flip the crepe and cook it on the other side for no more than 30 seconds.
• The crepe should be firm and still pretty blond, not brown.
• Stack each crepe evenly one on top of the other on a plate as you continue to make them.
• When all the batter has been used up, arrange the crepes on a clean work surface.
• Place about 2 tablespoons of the filling on the bottom third of each crepe.
• Fold the bottom up over the filling.
• Tuck in the sides and roll up.
• Melt the remaining 2 tablespoons of butter in a large skillet over medium heat.
• Arrange the blintzes in a single layer in the skillet.
• Cook on one side until golden brown; then flip and cook until golden brown on the other side.
• If the blintzes seem to be sticking, the pan may not be hot enough.
• Turn the heat up a notch.
• You should not need to add any more butter.
• Serve immediately.