BLINTZES

Batter:
  3 eggs
  1/2 (scant) c. flour (I often use 1/2 c. well sifted)
  1 c. (whole) milk
  1/4 tsp. salt

Filling
  8 oz. cream cheese
  8 oz. (Jewish) farmer cheese.
	The only brand you see in Albuquerque is Friendship.  It is available
	sometimes at the La Montanita Co-op and at the Grocery Emporium, where
	they have it frozen, which is okay, just let it thaw.  Some other
	stores that carry Jewish products may have Jewish farmer cheese
	as well, but I'm not aware of any.
  1/2 tsp/ ground cinnamon
  1/4 tsp/ vanilla
  4-5 Tbl. sugar  (I normally use closer to 5 -- 4 if the farner cheese is
	very fresh (it is a little sweeter then))
  dash of salt

Blend the batter in a blender or food processor to thoroughly mix, but not until
everything is foam.  Refrigerate at least one hour -- several is preferable.
Use 6" frying pan.  Over moderate heat, using a dab of vegetable shortening
(white Crisco) for each crepe, make each crepe in the following manner:
Just as the shortening is beginning to smoke pour in 3/4 of a 1/4 cup measuring
cup and swirl it around to coat the bottom of the pan.  Brown the crepe -- at
the level of heat I use it takes 1 minute.  At about 45 seconds (of my one 
minute) take a table knife and run it under the outer edge of the crepe, going
in as far as possible to the center without tearing the crepe -- object is 
to prevent sticking and make for easy removal.  When crepe is browned and
solid throughout turn it out on waxed paper or other clean serface.  Do this
by firmly banging the pan in an upside down manner where you want the crepe
to come out.  If things are going well the crepe will come out with no extra
help and without tears.  The first often sticks and must be used as an
immediate tasty snack (with jam), c'est la vie.  THE SKILL IS IN MAKING THE
CREPES.  If you make French crepes this will all be natural, otherwise plan
on troubles the first time until you learn the technique.  The second side
of the crepe is cooked later.

After crepes are thoroughly cool make the filling by blending all the 
ingredients until thoroughly mixed.  I have done this by hand with a wooden
spoon (like in creaming butter and sugar), in the Cuisinart with the plastic
blade (really makes too smooth, but is faster) and in the Kitchen Aid
mixmaster.  Spread filling evenly amongst crepes so that filling is on the
cooked side, placing the filling in a mound in the center.  You should have
about 14-16 crepes to fill.  Fold the crepes over the filling making little
square envelopes.  THESE CAN NOW BE FROZEN FOR A LATER TIME.  Fry them over
low heat in unsalted butter for about 5 minutes, until the uncooked, formerly
inner side is browned, turning them to brown both sides.  DOUBLE BATCHES
ARE FINE, but a lot of work (I normally do a double batch and plan on 2 to
2-1/2 hours of work).