Cheese Blintzes

In blender, combined milk, eggs, and 1 tablespoon of the melted butter and blend. Add flour and salt and blend until just combined. Let stand 20 minutes at room temperature. Meanwhile, in small bowl, with mixer on medium speed, beat farmer's cheese, cream cheese, sugar, and orange peel until smooth. Light grease nonstick 8-inch skillet and heat over medium heat. Stir batter; pour about 2 tablespoons into skillet. Tilt pan to coat bottom completely with batter. Cook pancake until top is set and underside is lightly browned, about 1 minute. Invert pancake, browned-side up, onto waxed paper. Repeat with remaining batter, stacking pancakes between layers of waxed paper and greasing skillet as needed. Cool to room temperature. Place 12 pancakes, browned-side up, on surface. Spoon scant 2 tablespoons cheese mixture into center of each pancake. Fold two opposite sides over to enclose filling. Fold sides in. In 12-inch skillet, heat 1 tablespoon melted butter over medium heat. Place 6 blintzes, seam-side down, in pan and cook, turning once, until lightly browned, 6 minutes. Repeat with remaining 1 tablespoon butter and blintzes. Serve hot. Dust with confectioners' sugar, if desired.