Blintzes with Cheese and Jam

For crepes: In a blender, combine milk, flour, 3 eggs, and the vanilla. Cover and blend until smooth. (The texture should be like heavy cream.) Let batter stand 30 minutes before using.

Heat a lightly greased 8-inch nonstick skillet over medium until a few drops of water dance across the surface. Remove skillet from heat. For each crepe, spoon 3 Tbsp. batter into hot skillet, then quickly lift and tilt skillet to spread batter into a thin, even circle. Cook until top is set and edges are lightly browned, 1 to 1 1/2 minutes. Invert skillet to transfer crepe to a clean kitchen towel or plate. Repeat with remaining batter, greasing skillet occasionally, to make 18 crepes. (If not filling right away, stack crepes between sheets of wax paper and store in the refrigerator up to 3 days.)

For filling: In a medium bowl, combine cream cheese and ricotta cheese. Beat with a mixer on low 30 seconds. Add 1/3 cup granulated sugar and 1 egg. Beat until smooth. Taste and beat in the remaining sugar if a sweeter filling is desired.

Preheat oven to 400°. Add 2 tablespoons filling to the center of each crepe. Fold in the bottoms, sides and then tops of crepes to make square-ish bundles. Arrange bundles seam sides down in a single layer in a 3-quart baking dish. Scatter pieces of butter between them.*

Bake until heated through, 10 to 15 minutes. Serve warm with fruit jam or compote, dusted with powdered sugar.