Instructions: To make pancakes: Add milk to flour; whisk vigorously. In separate bowl, whisk eggs, salt and sugar; add butter, whisk until smooth. Combine mixtures.

Beat until smooth. Heat an 8 inch non-stick skillet over medium. Put small amount of oil or butter on a paper towel and lightly wipe surface of pan. Pour 1/4 cup batter into pan, rotating pan until batter covers surface. Cook until edges are slightly browned, turn; cook 1 minute on other side.

To make filling: Using electric mixer or by hand, blend filling ingredients.

To make fruit topping: Combine strawberries, sugar and vanilla. Barely bring to boil; then transfer to dish to cool; refrigerate until ready to use. Just before serving add raspberries and blueberries.

To assemble blintzes: Place 2 heaping tablespoons of filling on bottom half of pancake; fold edge over filling and tuck in sides so that filling is trapped; roll up into a slim roll. Saute filled blintz in lightly buttered non-stick skillet until golden brown. Transfer to baking dish; cover and refrigerate. When ready to serve, heat in oven, uncovered, at 350 degrees 10 to 15 minutes. Top with berry compote. If desired, sprinkle with powdered sugar.

Note: Like farmer cheese, hoop cheese is a pressed dry curd cheese, similar to dry curd cottage cheese, but shaped into a block. Use all farmer cheese if you cant find hoop cheese.

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