To make the
wrapper batter: Combine all ingredients in
the carafe of a blender and blend
thoroughly. Allow to stand for thirty
minutes in the refrigerator.
To make the filling: In a food processor,
process the cheeses and sugar until smooth.
If too liquid, add the flour to thicken.
Preheat oven to 250 degrees F. Preferably,
line a baking sheet with parchment paper, or
use a non-stick baking sheet.
To make the wrappers: Melt half the butter
in an 8-inch diameter skillet, preferably a
non-stick skillet. If no non-stick skillet
is available, more butter will be required.
Pour in enough batter just to coat the
bottom of the skillet and swirl pan until it
is evenly distributed. Cook over medium-low
heat until the top is set and the bottom is
golden when lifted gently with a spatula. Do
not turn wrappers! Transfer wrappers to
paper towels in one layer, golden side down.
Repeat until all batter is used.
To fill blintz: Put 3 tablespoons of the
filling in the center of each wrapper,
keeping the golden side down for the
exterior, and fold the opposite sides of the
wrapper over the filling. Fold in the ends
to completely enclose the filling, forming
packets, and arrange these packets, seam
sides down, on the baking sheet.
When all wrappers are filled and all
freshly-made blintzes have been transferred
to the baking sheet, cover the sheet loosely
with aluminum foil. Bake blintzes until
heated through, about 7 to 10 minutes.
Optional: Serve with sour cream and sugar as
toppings, and with assorted fruit jams.