Preparation

• Step 1

  Combine flour and water in medium bowl. Using an electric mixer or whisking by hand, whisk until batter is completely smooth with no lumps, about 4-5 minutes. Add the eggs and beat until fully incorporated.
  

• Step 2

  Heat an 8-10 inch skillet over medium-high heat. Pour ¼ cup of vegetable oil into a small bowl and brush the hot skillet with a thin layer of oil.
  

• Step 3

  Pour ¼-⅓ cup of batter into the pan lifting and swirling to coat the bottom evenly.
  

• Step 4

  Place pan back on heat and cook until the edges have begun to curl and the center is set, about 1-1½minutes. The crepe should be lightly browned, but not crispy or stiff. With a spatula remove the finished crepe onto a clean dishtowel to cool.
  

• Step 5

  Repeat with the remaining batter, stacking crepes cooked side down once cooled.
  

• Step 6

  In a large bowl, with a fork mash together the farmer cheese, pot cheese and cream cheese until well-combined. Add the eggs and salt, and mix until smooth.
  

• Step 7

  Place a crepe, cooked side up on a clean work surface. Spoon 2 tablespoons of filling onto the bottom third of the crepe about 1-inch from the edge. Fold the lower edge of the crepe up over the filling. Fold the left and right sides of the crepe in and roll up like a burrito tucking in the edges as you go. 
  

• Step 8

  Repeat with the remaining crepes and filling (blintzes can be refrigerated or frozen at this point).

• Step 9

  Heat ¼ cup of oil in a heavy bottomed pan over medium-high heat. Working in batches of 3, fry the blintzes beginning flap side down, about 2 minutes per side, or until golden brown and crispy.
  

• Step 10

  Serve blintzes warm with sour cream or with fruit compote.