In a medium bowl, combine farmer cheese, 1 large egg, 1/4 cup sugar, 1/8 cup matzo meal (or bread crumbs), and 1 tablespoon vanilla extract for the filling.

Mix the filling well using a fork and set aside.

In a large bowl, prepare the batter by combining 3/4 cup whole milk, 8 large eggs, 3/4 cup durum flour, 2 tablespoons cake flour, 2 tablespoons vegetable oil, and 1/4 cup cold water.

Whisk the batter until it is smooth and free of lumps.

Heat a 9-inch crepe pan or heavy skillet over medium-low heat.

Lightly coat the heated pan with nonstick cooking spray.

Let the pan heat up again for a few moments.

Ladle 1/2 cup of batter into the skillet and tilt the pan to spread the batter thinly and evenly.

Cook the crepe until the underside is pale yellow-white and the edges lift easily, about 3 minutes. Adjust heat as needed.

Use a spatula to flip the crepe and cook the other side for an additional 2 to 3 minutes.

Transfer the cooked crepe to a plate and repeat with the remaining batter to make 10 crepes.

Place a crepe on a work surface.

Spread 3 to 4 tablespoons of the cheese filling on one side of the crepe.

Starting from the filled side, roll the blintz and stack it seam-side down on a serving plate or in a container.

Cover and refrigerate the blintzes for up to 24 hours, if desired.

Before serving, pan-fry blintzes in butter until golden brown and heated through.