These are like little cheesecakes and loved by everyone. They can be prepared 2 days earlier and stored in the refrigerator. By adding a little margarine to the batter, you will eliminate greasing the pan after each crepe.
Basic Crepes:
3 eggs
1 cup flour
1 cup milk
1/4 cup water
4 tablespoons melted butter or margarine
Beat together all the ingredients until blended. Cover and refrigerate batter for 30 minutes. In a 7-inch skillet or frying pan with rounded sides, heat 1 teaspoon butter and spread it with a paper towel. Pan should be very hot, but butter should not brown.
Pour in about 1/8 cup batter and quickly tilt and turn pan so that the bottom is covered with a thin layer of batter. Cook the crepe for 45 seconds, or until the top appears dry; then turn and cook the other side for 15 seconds. Remove crepe onto a large platter. Repeat with remaining batter.
Place 1 tablespoon filling on one side of the crepe and, starting with that side, roll it up jelly-roll fashion. (Alternatively, fold in the sides and roll up the blintze.) Place filled crepes on a platter. cover with plastic wrap and store in the refrigerator.
Just before serving, cook blintzes in a buttered skillet until browned on both sides. Serve with a dollop of sour cream and sliced strawberries or simply with a spoonful of fruit-sweetened jam. Yields about 16 to 18 blintzes.
Lemon Cheese Filling:
12 ounces cream cheese
1/3 cup sugar
4 tablespoons lemon juice
Stir together all the ingredients until blended.
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