Cheese Blintzes

• 12 crepes (use Basic Crepes recipe in miscellaneous)

Cheese Filling:

• 4 oz cream cheese at room temperature

• 1 cup Ricotta cheese

• 3 tablespoons sugar

• 1 egg yolk

• ½ teaspoon vanilla

• 1 teaspoon lemon zest

Combine filling ingredients in a mixing bowl.  Lay a crepe on a work surface.  Place 2 tablespoons of the filling in the center of the crepe.  Fold one side over the filling, then fold the other 2 sides.  Finish by folding over the last side to seal.  It should look like a square package when finished.  Set blintz folded side down on a sheet pan.  Continue filling crepes.  Refrigerate until you're ready to cook.

In a sauté pan, melt 1 tablespoon of butter.  Add crepes folded side down and sauté until lightly browned.  Turn crepes over and sauté the other side until lightly browned. 

Keep warm in a 200º degree oven until ready to serve.  Serve crepes topped with sour cream and fruit preserves.

Serves 4 to 6.