|1/2||pound farmers' or pot cheese|
|2||ounces cream cheese, at room temperature|
|1||egg, lightly beaten|
|1/2||tablespoon grated lemon rind|
|Salt, to taste|
1. In a medium bowl, combine the farmers' or pot cheese, cream cheese, egg, lemon rind, and salt. With a wooden spoon, beat until smooth.
2. If it is lumpy, press the filling through a sieve into a bowl. Cover and refrigerate until ready to use.
|2||eggs, lightly beaten|
|1||tablespoon unsalted butter, melted and cooled|
|1/4||teaspoon baking powder|
|Extra butter (for frying)|
1. Have on hand a large baking sheet.
2. In a bowl, whisk the eggs, butter, flour, salt, milk, and baking powder.
3. In a 5- to 6-inch cast-iron or nonstick skillet, melt 1 teaspoon of the extra butter. When the butter is hot, add half a ladleful of batter and quickly lift up the pan and rotate it to spread the batter evenly and thinly over the bottom. Cook for about 30 seconds. Slide the pancake onto a plate and flip it back into the pan. Cook for 15 seconds on the second side. Remove the pancake to the baking sheet. Repeat with more butter and batter. The pancakes will keep for several hours at room temperature.
4. To make blintzes: Set a pancake on the counter. Put about 1 tablespoon of the filling in the center. Fold in the sides so the filling is completely enclosed (it should look a like a square packet). Roll up the pancake. Continue with more pancakes and filling.
5. In a large skillet, heat about 2 tablespoons butter. Add enough blintzes to the pan so they're not crowded. Fry for 4 minutes. Turn and brown the other sides. Serve with sour cream and applesauce. Adapted from "The Jewish -American Kitchen"