For the Blintz Wrappers

1. In a large bowl, whisk together the flour, water, egg and salt until smooth.
2. Heat a nonstick crepe pan over medium/high heat.
3. Spoon a ladleful of batter onto the center of the pan.  Using an offset spatula, quickly and evenly spread the batter into a large circle.
4. Allow the crepe/wrapper to cook for 1-2 minutes until set.  Using a large turner, carefully flip the crepe over and let it cook for 30 seconds.  Immediately remove from the pan and cover with wax paper or parchment.
5. Repeat with the remaining batter

For the Blintz Filling

1. In a large bowl stir together the farmer’s cheese, sugar, vanilla and egg until blended.  
2. Set aside.

To Finish

1. Place a blintz wrapper on a flat surface like a cutting board.
2. Brush the edge of the wrapper with egg.
3. Place a large scoop of the filling on the wrapper towards the bottom of the circle, but above the egg.  If using pie filling, add a small amount over the cheese filling.
4. Fold the bottom of the wrapper over the filling, pressing the edge of the wrapper onto the center of the center to seal the filling.
5. Fold the edges of the wrapper into the center, pressing down to seal.
6. Carefully, tightly roll the blintz to the end of the wrapper, pressing down the end to seal.  
7. Set the blintz aside, seam side down and repeat with the remaining batter, placing a wax paper sheet in between each cooked blintz wrapper.

To Finish

1. Heat a large skillet with oil around 1/3 of the way up the pan.
2. Place several blintzes in the hot oil seam side down.  Fry until golden brown, then flip and fry the second side until golden brown. 
3. Repeat with the remaining blintzes.
4. Serve immediately.