|All purpose flour||3⁄4 Cup (12 tbs)|
|Water||2 Cup (32 tbs)|
|Cheese filling||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Sour cream||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Salad oil/Sweet cherry sauce / 1 can, 21 ounce cherry pie filling||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
In a blender or food processor, whirl eggs and flour until smooth (or beat eggs and flour with a whisk).
Add water and blend well.
Heat a 6- to 7-inch crepe pan or other flat-bottomed frying pan over medium heat; add about 1/4 teaspoon butter and swirl to coat pan surface.
Stir batter, then pour 2 to 2 1/2 tablespoons into pan, quickly tilting it so batter coats pan bottom.
Cook until surface of crepe feels dry and bottom is lightly browned.
Turn out onto a plate.
Repeat until all batter has been used, stacking crepes as made.
If made ahead, package airtight and refrigerate for up to 4 days; freeze for longer storage.
Bring to room temperature before separating (if cold, crepes will tear).
To make each blintz, place a rectangular mound of about 3 tablespoons filling in center of browned side of each crepe.
Fold crepe over filling to enclose.
Set filled crepes seam side down.
Melt 3 tablespoons butter in about 3 tablespoons oil in a 10- to 12-inch frying pan over high heat.
Add blintzes, seam side down, without crowding; cook until golden on both sides, about 2 minutes total.
As blintzes are cooked, transfer to a platter and keep warm.
Add more butter and oil to pan as needed.
Top blintzes with sour cream.