2 cups all-purpose flour
500 g/1 lb 2 oz farmers cheese
3/4 cup sour cream
3/4 cup sugar
3 cups milk
2 tbsp butter
Break 1 egg into a mixing bowl, add 1 tbsp sugar, 1/2 tsp salt, 1 cup cold milk and mix well. Add flour, little at a time, mixing to incorporate, then add remaining milk to the batter, also little at a time.
Heat a frying pan or a crepe pan over a medium heat. When the pan is hot — butter it and add enough batter to cover the bottom of the pan in a thin layer. Cook on medium heat. Take blin out of the pan when the bottom is nicely browned and repeat the process until no batter is remaining.
Blini should be very thin. If they come out too thick — thin the batter with a little bit more milk.
Rub farmers cheese through a sieve, add egg yolk, sugar, 1/2 tsp salt, lemon or orange zest, 1 tbsp melted butter and mix everything well (if desired — add picked over and washed raisins to the cheese mixture). Put 1 tbsp of cheese mixture on the cooked side of the blin and wrap it into an envelope shape. To insure that it does not unwrap during frying — moisten the final fold with egg white. Fry in butter on a preheated skillet, until nicely brown on all sides. Sprinkle stuffed blini with powdered sugar and serve hot. Serve sour cream on a side.