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Parve
Medium
1 Hour, 25 Minutes
Diets 
This recipe is actually a cream-cheese-filled blintz with an upgraded look. If you’re short on time, you can simply spread a thin layer of the cheese filling on the crepe shell and roll up in classic blintz style. Yield: 24 pieces
1 and 1/4 cups milk
1 cup flour
3 tablespoons butter, melted
1/2 teaspoon salt
oil, for the skillet
10 ounces (1 and 1/4 containers) whipped cream cheese
1/2 teaspoon salt
2 tablespoons chopped fresh dill or 6 cubes Gefen Frozen Dill
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
Using a food processor or immersion blender, thoroughly combine milk, flour, butter, and salt.
Heat a little oil in a small, shallow skillet. When hot, add about one-third cup batter (the crepe will be relatively thick) and tilt the skillet gently from side to side so the batter covers it evenly.
Fry until bottom is golden, three to four minutes. Flip and fry another two minutes on the other side.
Transfer crepes to a plate and let cool.
Combine all filling ingredients.
Add filling to a piping bag fitted with a one-third-inch (one-centimeter) round tip.
Cut off the sides of the crepe shells to create squares.
Pipe filling along one side of each square and roll up. Make sure the crepe only goes around the filling once, so the result is a full circle of crepe with filling inside (as opposed to a pinwheel look).
Chill one hour. Slice into one-inch (two-and-a-half-centimeter) pieces.
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Why is this designated as Pareve?