Instructions: Caution: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

In a small bowl, combine cheese, sugar, lemon juice, and one egg yolk. Reserve egg white for blintz batter. Stir to incorporate; set aside.

In a small bowl, whisk together 3 eggs, and reserved egg white. Add milk, oil, and vanilla, and whisk to combine. Slowly whisk flour into egg mixture until batter is smooth.

Melt 1 teaspoon butter in a 10-inch nonstick skillet over medium heat. Add 1/4 cup batter, and swirl to evenly coat bottom of pan. Cook until surface looks dry and bottom starts to brown, about 40 seconds. Remove, and transfer to a plate. Repeat with remaining batter. If blintzes begin to stick to skillet, add more butter.

Place one blintz on a clean work surface, browned-side up. Place about 3 tablespoons of filling toward one edge of blintz. Fold 3 sides into the center, then roll toward unfolded side. Repeat with remaining blintzes.

Return skillet to medium heat, and melt 1 teaspoon butter. Working in batches, place filled blintzes in skillet, and cook until golden brown, about 1 minute per side. Serve warm with applesauce, sour cream, or cinnamon and sugar. Well-wrapped, unfilled blintzes can be stored in the refrigerator for up to 2 days.

This recipe yields 10 blintzes.

Yield: 10 blintzes

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