The Bojon Gourmet

Make the crepes:
2 In a blender, combine the milk, eggs, sugar, salt and flours, and mix on low to combine, scraping down the sides of the blender if flour sticks to them. With the motor running, blend in the melted butter.
3 Heat an 8" crepe pan over a medium flame, and use a scrunched up paper towel to swipe it with a bit of butter. (Too much butter will cause the batter to slip.) As you make your crepes, you'll want to stir the batter to incorporate the flecks of buckwheat which tend to sink to the bottom, so pour the batter into a measuring pitcher or bowl and stick a spatula in there. I like to pour the batter into a 1/4 cup measure, and rest the measure on a small plate to catch the drips. Also have a large plate by the stove on which to stack the cooked crepes.
4 Pour a scant 1/4 cup of batter onto the crepe pan, tilting, swirling, and shuffling to coat it evenly with a thin layer of batter. Cook the crepe until just barely set on top, 30-60 seconds. Use a thin, metal spatula to ease the edges of the crepe up off the pan, then slide (or drathe crepe onto the plate, cooked side down. It should be barely colored on the bottom.
5 Continue cooking the crepes, swiping the pan with a bit of butter between crepes, and adjusting the heat so that the pan doesn't burn but the crepes cook in 30-60 seconds each.
Make the filling:
8 In a medium bowl, stir together the cheese, sugar, egg yolk, and salt. Quickly stir in the melted butter.
Fill the blintzes:
11 Place 2 1/2 tablespoons of cheese filling on the lower third of a crepe. fold the bottom up over the cheese. Fold the sides in so that they just touch, then roll from the filled end up to form something that looks like an egg roll. (See photos in post above.) Stack the filled blintzes on another plate.
12 When the blintzes have all been filled, melt some butter or ghee in your crepe pan over medium heat (or use another large skillet if you like). (Preheat your oven to 200º if you're making these for a crowd and need to keep them warm while you fry the next batch.) Fry the blintzes until they are golden on the bottom, about 2 minutes, then flip and brown on the second side, another 2 minutes. Have the heat low enough so that the filling heats through without the bottoms burning.
Eat the blintzes!
15 Serve the warm blintzes with berries, maple syrup, and optionally a dollop of yogurt, sour cream or crème fraîche.
16 Extra blintzes keep brilliantly, fried or un-fried, in the refrigerator (for up to 3 dayor freezer (for up to 2 months).