Blintzes With Sweet Farmers Cheese or Potato Filling — Jewish Food Society

Ingredients

• 1 cup all-purpose flour
• ⅛ teaspoon fine sea salt
• 3 large eggs, lightly beaten
• 1¼ cups whole milk
• 4 tablespoons unsalted butter, melted and slightly cooled, plus more for cooking the crepes
• 1 tablespoon minced chives (for the savory crepes)
• One 16-ounce package farmer’s cheese
• 1 egg, plus 1 yolk
• ⅓ cup honey
• 1 teaspoon freshly grated lemon zest
• ¼ teaspoon fine sea salt
• 2 large russet potatoes, peeled and cut into ½-inch pieces
• 6 tablespoons unsalted butter, softened
• 1 medium onion, finely diced
• Kosher salt, to taste
• Pinch of ground white pepper, to taste (optional)
• 1½ cups kashkaval or kaseri cheese, shredded
• 2 tablespoons finely chopped chives, plus more for garnish
• 1 tablespoon unsalted butter
• Sour cream (for the sweet blintzes)
• Jam (for the sweet blintzes)
• Creamy mushroom sauce (for the savory blintzes; recipe below)