Instead of rolled pancakes, these blintzes are filled with a sweetened lemon cheese mixture and formed into individual square pockets.
To make the pancake batter, whisk together the milk, eggs, oil and salt in a large bowl. Add the flour gradually, whisking constantly until the batter is smooth. Set aside.Set an 8-inch frying pan on medium heat. When the pan is hot, add a swipe of butter. Pour in 2 to 3 tablespoons of the pancake batter, swirling the pan to create a thin pancake. Cook the pancake about 30 seconds, until the top looks dry and the edges start to curl.
Let the pancakes cool a little. Lay out about 4 pancakes, pale side up, and put about 1 1/2 tablespoons of the filling in the center of each. Fold each of the pancakes up into a square package, making sure the corners are completely closed. Heat 2 teaspoons vegetable oil and 1 1/2 tablespoons butter in a large frying pan over medium heat. Cook the blintzes in batches until deep golden brown and warmed through, 2 to 3 minutes per side. Sprinkle with powdered sugar and serve with applesauce on the side if you like.
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