Cheese Blintz

Make the cheese filling

1. Combine the cheese, egg yolks, sugar, and vanilla in a bowl and mix thoroughly. Cover and refrigerate.

Make the pancakes

1. In a bowl, combine the eggs and water and blend thoroughly. Beat in the flour and salt. The mixture will be runny but should have no lumps. (If there are lumps, strain the pancake batter.)
2. Pour 2 tablespoons of batter into a hot, generously buttered 7-inch omelet pan or similarly sized skillet over medium-high heat. Rotate the skillet so the bottom of the pan is covered evenly.
3. Cook for 3 or 4 minutes on one side, or until golden. It may be necessary to reduce the heat to medium. Flip the pancake onto a plate, uncooked side down, and repeat this process using all the batter, adding more butter to the pan or skillet as necessary. Stack one pancake on top of the other, uncooked side down. At this point, the pancakes are ready to be filled.

Assemble the blintzes

1. Working with one pancake at a time, place it on your work surface, browned side down. Place 2 heaping tablespoons filling on 1/2 the unbrowned side of the pancake. Fold the pancake over once to cover the filling. Fold in the sides of the pancake. Continue rolling the blintz. Set it aside and repeat with the remaining ingredients.
2. Warm the remaining clarified butter in a skillet over medium heat. Place a few blintzes, seam side down, in the skillet, and sauté until golden on all sides, about 2 minutes per side. Repeat with the remaining blintzes and serve hot with sour cream.