Whisk the dry mix. In a large bowl, whisk 4 eggs, 2 Tbsp sugar, 1/4 tsp salt, and 1 cup flour until smooth. It will be thick.

Add the hot milk. Pour in 1 cup hot milk in a thin stream while whisking, not all at once. Strain through a fine-mesh sieve if lumpy.

Whisk in the butter. Add 2 Tbsp melted butter and whisk 30 to 60 seconds, until fully mixed. The batter should be runny, like heavy cream. No resting needed.

Or use a blender. Blend everything except the butter on low until smooth, then add the melted butter and blend about 30 seconds.

Heat the skillet. Preheat an 8-inch nonstick skillet over medium heat and grease it with butter or nonstick spray.

Cook one side only. Pour in slightly less than 1/4 cup batter and swirl to coat the bottom. Cook 2 to 3 minutes, until the top is dry, and do not flip. Loosen the edges and slide onto a plate. Toss the first one if it tears. Makes about 12 (Note 4).

Or use a crepe maker. Preheat it, dip it into the batter for about 2 seconds, and cook about 1 minute, until the top is dry. Loosen the edges and invert onto a plate. Makes about 22 (Note 4).

Cream the cream cheese. Mix 4 oz cream cheese, 1/4 cup sugar, and 1 tsp vanilla until completely smooth.

Add the farmer's cheese. Mix in 1 lb farmer's cheese. If too thick, add warm milk 1 Tbsp at a time until spreadable but not runny.

Fill and fold. Lay a crepe browned side up. Add a large ice cream scoop of filling to the middle (a medium scoop for crepe maker crepes), leaving a border. Fold in the sides, then roll away from you into a pocket.

Fry in butter. Melt about 1/2 Tbsp butter per batch in a skillet over medium heat. Fry the blintzes seam side down first until golden, then flip and brown the other side.

Serve warm. Top with lightly sweetened sour cream and berry sauce or jam. (See the post above for step photos and video.)