Crisp on the outside and soft inside, these cheese blintzes are delicious. They start with extra-thin crepes that are cooked on one side only. They are then filled with a mixture of soft cheeses (farmer, cottage, and cream) along with vanilla, egg yolks, and a little sugar. The blintzes are pan-fried, though you could bake them instead, and served warm. I topped them with cinnamon applesauce and sliced strawberries.