Instructions: (Original recipe from The Jewish Festival Cookbook by Gloria Kaufer Greene)

(A blintz is more or less a crepe only instead of rolling it up or just folding over it is folded up to become an envelop looking dish, they can be sweet or savory. This is a sweet cheese filled one.) This gives the same taste without all the work of making the crepes, filling and folding.

Preheat oven to 350. In food processor combine batter ingredients. Process until very smooth, scraping the sides down once or twice. Lightly grease a 9 by 13 baking dish. Measure out 1 1/2 cups of batter and pour evenly in to the pan. Bake for about 10 min. or until set. Meanwhile, make filling. In large bowl add all filling ingredients and mix well. When bottom has set, remove from oven, spread filling over and smooth top. Give remaining batter a brief stir and then pour gently and slowly over the batter to cover the whole filling.

Return to oven and bake 35-40 minutes or until top is puffed and set. Remove from oven and let sit for 10-15 minutes before serving. (8 servings as main, more as side dish).

Note: If you omit vanilla and sugar from the batter, and add a bit of salt and garlic powder, you can have a savory filling, such as sauteed mushrooms and onions.

Of course, omit the sugar and lemon juice from the filling, if you want savory.

The appropriate herbs would be good in the filling, also; oregano, basil, etc.

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