Cheese Blintzes
3 eggs
1 cup milk or water
1/2 tsp. salt
2 Tbsp. salad oil
3/4 cup sifted flour
butter or oil for frying

Beat the eggs, milk salt and salad oil together. Stir in the flour.
Heat a little butter or oil in a 6-inch skillet. Pour about 2 tablespoons of the batter into it, tilting the pan to coat the bottom. Use just enough batter to make a very thin pancake. Let the bottom brown, then carefully loosen the edges and turn out onto a plate, browned side up. Make the rest of the pancakes.
Spread 1 heaping tablespoon of filling (see below) along one side of the pancake. Turn opposite sides in and roll up like a jelly roll.
You can fry the blintzes in butter or oil or bake them in a 425-degree oven until browned. Makes about 18.

Cheese Filling:

2 cups drained cottage cheese
1 egg yolk
3/4 tsp. salt
1 Tbsp. melted butter
2 Tbsp. sugar (optional)
1 tsp. lemon juice (optional)
Beat the cheese, egg yolk, salt and butter together. Add the sugar or lemon juice if you like. Spread 1 heaping tablespoon of filling along one side of the pancake. Turn opposite sides in and roll up like a jelly roll. (see above)

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