Blintzes:
3 eggs 1 c. milk
1/2 tsp. salt 3/4 c. sifted flour
2 T. oil butter
Filling: (mix well)
1 lb. dry cottage cheese 1 egg yolk
1 tsp. salt 3 T. + 1 1/2 tsp. sugar
1/4 tsp. cinnamon 3 T. sour cream
Beat eggs. Add milk, salt and oil. Beat in flour until well blended.
Let stand for 15-30 minutes. Heat a 6-7 inch frying pan, swirl butter
around. Fry mixture until lightly browned on bottom. Turn out on tea
towel.
If batter gets too thick, add small amounts of water. Grease pan with
butter after every 2-3 blintzes.
On uncooked side, place about 1 T. cottage cheese mixture. Roll up,
completely covering filling. Blintzes may be wrapped and frozen at this point.
Preheat oven to 400F. Brush filled blintzes with melted butter. Place
on greased cookie sheet. Bake at 400F until brown, or about 15-20 minutes.
Serve warm with a dollop of sour cream and strawberry (or other) preserves.
