Blintzes

1 c Milk
1/2 c Water
1/4 ts Salt
1 c Flour

Filling
3/4 lb Hoop cheese
8 oz Cream cheese
1 Egg
Vanilla
1/4 c Sugar

Beat milk, water, eggs and salt. Gradually add flour until very smooth. Refrigerate 1 hour. Make filling. Set aside. Using a 9 inch frying pan, heat pan and then butter. Pour 1/2 cp batter into frying pan. Keep turning until pan is coated. Cook over medium heat until edges begin to curl. Turn out onto dish cloth. Continue process until batter is used. You may use a pastry brush for coating frying pan before making each leaf. When finished, put 2 T filling on each leaf. Fold over sides and roll up. Continue until all filling with leaves are done. Fry on both sides until golden brown. Serve with sour cream and jam. Can be used immediately or frozen and reheated in oven.

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