Make the crepe batter:

Set the eggs and cream cheese out at room temperature for an hour.

Beat the eggs in a large bowl.

Add water and salt. Whisk well.

Add the flour and whisk until smooth. We like to strain the mixture through a mesh strainer into a clean bowl. Set aside for an hour. Meanwhile, make the filling.

Make filling:

Beat the cream cheese until smooth.

Add the cottage cheese and mix until well blended.

Add the sugar and salt. Beat until smooth.

Add the egg yolks and lemon zest. Mix well. Set aside to chill.

Make crepes:

Using 1 or more 7" crepe pans, spray with cooking spray and put over medium heat. When the pan is hot, add about 1/4 cup crepe batter to the pan. Swirl batter to cover the bottom of the pan in a thin layer. You don't want a lot of holes and bubbles that can form if the pan it too hot. Cook over the medium heat until lightly browned. Flip onto parchment paper and continue making the crepes until the batter is used.

Fill a pastry bag with filling. Cut a 1/2" hole at the tip. Pipe a couple of tablespoons of filling onto each crepe.

Fold the bottom up over the filling.

Fold the sides over the filling. Roll up.

Continue to roll blintzes until filling and crepes are used. Set aside until they are all done.

Heat the oil in the crepe pans. Fry blintzes over medium heat. Gently flip them over when golden brown and continue to cook. Remove from the oil and drain on paper. Arrange in baking dish. To heat, cover with foil and place into a 325' oven and warm. Serve with sour cream and jam or a fruit sauce.

And that is how you make Kosher Cream Cheese and Cottage Cheese Blintzes!