Marcia's blintzes

Marcia. 12 steps

pancakes					Place 2 tablespoons of filling (either cheese or fruit) across the center of a pancake. Fold the bottom up and over, fold the sides in, then fold the top down to make it like a flattish egg roll. Heat butter until foaming. Fry blintz on both sides until browned.
2 eggs	beat in a blender	cover, refrigerate 1 hour	Heat a 25cm non-stick pan over medium heat. Rub with butter. Pour in scant 1/4 cup batter, swirl vigorously until you have a thin layer. Cook until it starts to pull away a little from the sides of the pan. Flip out onto a plate, and cover with a moistened towel so it doesn't crispen. Repeat, rubbing pan with butter each time, to build up a stack of pancakes.
1 teaspoon salt	blend until smooth
255g pastry flour
475ml milk
475ml water
butter	soft
fruit filling
3 cups soft fruit	cook in a saucepan over medium heat, partially covered, 5 minutes or until liquid is released			leave to cool
1 tablespoon lemon juice	mix in
1 tablespoon sugar
pinch cinnamon or cardamom
2 tablespoons flour	sift in a little at a time, cooking over medium heat and stirring continuously, for 10 minutes
cheese filling
2 cups tvarog	mix well; refrigerate until needed
1/2 cup cream cheese
1 egg
1 tablespoon sugar
pinch cardamom
butter

The pancakes can be made in advance. The filled blintzes can be made in advance, in layers separated by clingfilm.

Some people flip the pancakes over and briefly cook the other side.

Tvarog is farmer's cheese, a slightly sourer and firmer version of ricotta. You could also use ricotta or cottage cheese; drain if necessary to make sure the mixture is firm.

Typical fruit fillings are blueberries or cherries. You can also serve the fruit as a sauce on top of cheese blintzes, in which case omit the flour.