For the blintzes: Whisk the eggs until well blended. Add the milk, melted butter, salt, and flour and continue whisking until there are no lumps and the mixture is smooth. Whisk in the water and blend till smooth. Let the mixture stand 30 minutes at room temperature, or several hours in the refrigerator. Whisk again before using.

Combine farmer cheese, cream cheese, egg yolks, vanilla and sugar in a medium bowl till well blended. Set aside.

Thoroughly grease a 6" or 7" omelet or crepe pan with butter. Use a paper towel to coat the surface evenly. Heat over medium-high heat. Use a ¼ cup measuring cup and fill it with 3 tablespoons of the batter. Pour the batter in starting in the center of the pan, rotating it so that the surface is evenly covered. Cook 2 minutes or until lightly golden on the bottom. Re-grease the pan lightly each time with a paper towel and a dab of softened butter or oil.

Turn over onto a work surface (mom always turned them over on an old clean pillowcase or tablecloth used just for that purpose). While the blintz is still warm, put 1 heaping tablespoon of filling on the cooked side of your blintz, about an inch from the bottom. Fold the bottom "flap" over the filling, then fold both sides in. Roll up from the bottom and transfer to a plate, seam side down.

Repeat the process, greasing the pan with melted butter before making each blintz, until all the batter is used up. When ready to prepare, fry in a little butter or light vegetable oil till nicely browned. (Uncooked blintzes may be frozen in a covered container for up to 1 month.)