1 cup cream cheese or quark or drained cottage cheese
1/2 tsp. dill weed
1/2 tsp. dried minced onion or garlic
1/4 tsp. paprika
1/4 tsp. pepper
1 extra large egg
1/2 cup water
1 and 1/2 tsp. light oil
1 tsp. sugar
1/8 tsp. salt
1/4 tsp. lemon extract
1 tsp. each, dried chives, and dried parsley
1/4 cup Pocono Light Buckwheat Four
To food processor or blender, add cream cheese or quark. (for cottage cheese: add 1 1/3 cup to strainer; stir until all creamy liquid is drained then measure amount needed and add to machine.) Add egg, herbs, and spices. Process until smooth. Set aside.
In medium bowl mix egg, water, oil, salt, sugar, extract, and herbs. Then add flour and beat lightly just until batter is smooth.
Turn heat to medium; set 10-inch skillet on heat. Add 2 tsp. light oil; heat and tilt skillet until fully coated. Return to heat.
When oil in skillet is hot, stir batter; and using 1/4 measuring cup, pour 1/4 cup batter into skillet. Immediately tilt skillet to evenly coat bottom with batter. Cook until edges of blintz are golden brown. Carefully free sides of blintz and turn over.
Leave blintz in skillet. Spread 1/4 cup of filling thinly across blintz, staying one inch away from the edges. Roll into a 2-inch wide tube. Fry both sides until just golden.
Reapply oil and repeat process with remaining batter. Serve warm or cold.