Cheese Blintz

4 large eggs
1 cup milk
1 cup flour
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 cup ricotta cheese
1 8 ounce package cream cheese
1/4 cup sugar
1 large egg
2 teaspoons lemon juice
1 teaspoon vanilla

In a medium sized bowl add 4 eggs and milk beat together well. Mix in 1 cup flour, 1/4 cup sugar, vanilla, and salt. Cover bowl with plastic wrap and refrigerate for 1 hour before using. While the batter is chilling you can prepare the filling by combining the ricotta cheese, cream cheese, 1/4 cup sugar, 1 large egg, and 1 teaspoon vanilla with a mixer in a small bowl. Mix until you have a uniform mixture.

Heat a small non-stick skillet preferably six or seven inches over a medium high heat, spray skillet with non-stick spray and ladle in about 3 ounces of batter. The pancake will cook for about 60 seconds before it begins to bubble and the pancake begins to dry, flip over and cook for another 15 seconds or so. When all pancakes are done add cheese filling.

To make cheese filing combine ricotta cheese, cream cheese, 1 egg, 2 teaspoons lemon juice, and 1 teaspoon vanilla in a small bowl. Stir until well blended, the mixture may remain a little lumpy. The lumps will go away when you cook the blintz.

Add cheese filling in the lower third of the pancake. Flip the bottom third up to the middle of the pancake. Then flip the two slides to the middle. Then flip the top portion down. These will look like mini burritos.

To brown blintz add a small pat of butter to the skillet and brown on both sides, this will take about 60 seconds each side, and serve with your favorite toppings.