Combine flour and water in medium bowl. Using an electric mixer or whisking by hand, whisk until batter is completely smooth with no lumps, about 4-5 minutes. Add the eggs and beat until fully incorporated.

Heat an 8-10 inch skillet over medium-high heat. Pour ¼ cup of vegetable oil into a small bowl and brush the hot skillet with a thin layer of oil.

Pour ¼-⅓ cup of batter into the pan lifting and swirling to coat the bottom evenly.

Place pan back on heat and cook until the edges have begun to curl and the center is set, about 1-1 ½ minutes. The crepe should be lightly browned, but not crispy or stiff. With a spatula remove the finished crepe onto a clean dishtowel to cool.

Repeat with the remaining batter, stacking crepes cooked side down once cooled.

Make the filling: In a large bowl, with a fork mash together the farmer cheese, pot cheese and cream cheese until well-combined. Add the eggs and salt, and mix until smooth.

Place a crepe, cooked side up on a clean work surface. Spoon 2 tablespoons of filling onto the bottom third of the crepe about 1-inch from the edge. Fold the lower edge of the crepe up over the filling. Fold the left and right sides of the crepe in and roll up like a burrito tucking in the edges as you go. 

Repeat with the remaining crepes and filling (blintzes can be refrigerated or frozen at this point).

Heat ¼ cup of oil in a heavy bottomed pan over medium-high heat. Working in batches of 3, fry the blintzes beginning flap side down, about 2 minutes per side, or until golden brown and crispy.

Serve blintzes warm with sour cream or fruit compote.