Neat little envelopes with rich cheese filling, gently browned in butter. “I cover them with plastic as I make and stack them so they won’t dry out. Some recipes use milk in the batter, but I use water. I think it makes them lighter. I use farmer’s cheese, but you can substitute well-drained cottage cheese.”
Combine all ingredients and mix well. Refrigerate until blintzes are ready.
Beat eggs with water, salt, and melted butter. Stir in flour. Heat a little oil in a 7- or 8-inch skillet or crepe pan. Add about 2 tablespoons batter, tilting pan to cover bottom. Make sure batter is thin, and don’t use too much oil to grease the pan. Brown blintz on one side only. Flop out of pan onto a clean towel, cooked side up. Cover with plastic and continue to make more blintzes. Do not let blintzes dry out before filling. To fill, place about 1 rounded tablespoon of filling on the cooked surface of a blintz. Fold blintz around filling in an envelope shape and pinch lightly to seal. Fry in butter, and serve hot.