Crepes

Blend all ingredients in a blender or food processor until smooth, and mixture begins to form bubbles at the top.

Pour into a batter bowl, or mixing bowl and cover tightly; refrigerate for 1 hour or overnight. Whisk again before cooking.

Heat a nonstick 10″ skillet over medium-high heat and spray lightly with cooking spray.

Using a 1/4 cup measuring cup, spread mixture evenly over pan, swirling pan slightly if needed.

Cook for 2 minutes, or until bottom is golden brown. Flip crepe over and cook for 30 second to 1 minute until golden brown.

Set crepe on a large plate and repeat with additional mixture.

Filling

In large bowl, mash together farmer and cottage cheeses until blended.

Add egg yolk, melted butter, sugar, and salt, and mix until combined.

Place 1 crêpe on a plate and add 2 tablespoons of filling in center.

Fold up bottom to cover filling. Fold down top, then flip over and fold in sides. Flip over again and place on a large plate. Repeat with remaining crêpes.

Blintzes

Heat 1 tablespoon butter in a medium size skillet over moderately high heat.

Add 3 blintzes and fry until golden brown on both sides, about 1 to 2 minutes per side.

Repeat with remaining blintzes. Serve hot with your favorite kind of fruit sauce!