Cheese Blintzes II

In a blender, combine the milk, whole eggs, salt, and flour. Blend until completely smooth, ensuring no lumps remain. Transfer the batter to the refrigerator and chill for at least 20 minutes. (Time: 25 minutes)

While the batter chills, prepare the filling. In a mixing bowl, combine the cottage cheese, egg yolk, melted butter, sugar, lemon juice, and vanilla extract. Using an electric mixer, beat until the mixture is smooth and creamy. (Time: 10 minutes)

Preheat your oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet to prevent sticking. (Time: 5 minutes)

Melt a small amount of butter (about 1/2 teaspoon) in a non-stick skillet over medium-high heat. Once melted and shimmering, pour approximately 2 tablespoons of the crepe batter into the skillet. Immediately tilt and swirl the pan to evenly coat the bottom with a thin layer of batter. Cook for about 2 minutes, or until the bottom is golden brown and the top appears set and no longer wet. Carefully flip the crepe and cook for another 30 seconds. Repeat this process with the remaining batter, stacking the cooked crepes on a plate. Add butter to the pan as needed to prevent sticking.(Time: 30 minutes)

Place 1 to 2 tablespoons of the cheese filling near one edge of each crepe. Fold the edge over the filling, then fold in both sides towards the center. Finally, fold the top over the filling, creating a neat, rectangular package. Place the filled blintz seam-side down onto the prepared baking sheet. Repeat until all crepes are filled. (Time: 20 minutes)

Bake the blintzes in the preheated oven for 10 minutes, or until heated through. Remove from the oven and sprinkle generously with cinnamon sugar. Return to the oven and continue baking for an additional 5 minutes, or until the blintzes are lightly golden brown and the cinnamon sugar is caramelized. (Time: 15 minutes)

Serve the Cheese Blintzes immediately, accompanied by a dollop of sour cream, fresh berries, or your favorite fruit compote.