Blintzes

Filling:
1 (8oz) cream cheese softened
1/8 t. cinnamon
1 egg
pinch of salt
1/8 t. lemon extract

Crepes:
2 eggs
1 c. flour
1 1/4 c. milk
1/4 t. baking powder
1/2 t. sugar
1/2 t. salt

In a bowl combine the filling. Mix and set aside. Combine the crepe ingredients with a mixer. Place a dollop of butter into a skillet on med-low. Pour 3 T batter into pan. Once batter is no longer shiny, turn the crepe onto a cotton towel (sprinkled with powdered sugar), cooked side up. Place 2 T filling onto the crepe. Fold opposite sides to form a square, leaving the uncooked side facing out. Place on a cookie sheet. Refrigerate until serving time. 20 minutes before serving take out of the fridge and sit on the counter to return to room temperature. Fry in butter and serve with sour cream or berry jam. Makes 20-22 blintzes. Can be frozen, use within 3 weeks.