2 ea Egg
1 1/4 ts Salt
1 ts Peanut oil
1 c Flour, unsifted
1 pk Cottage cheese, (8 oz)
1/4 c Sugar
1/4 ts Cinnamon
1 c Milk
Beat half the eggs slightly in a small bowl. Add 3/4
salt, oil and milk. Blend thoroughly. Gradually add
flour. Beat till smooth. Pour 2 tablespoons batter
into hot, lightly oiled 6-inch skillet. Tilt pan to
spread batter. Cook over low heat until set. Remove
from pan. Re- peat with remaining batter.
Combine cottage cheese, other egg, sugar, remaining
salt and cinnamon. Blend. Place 2 tablespoons cheese
filling in center of each blintz. Fold sides toward
center, roll up. Shallow fry in hot (375 deg) oil
until golden brown. 16 blintzes.
