Recipe: Cheese Blintzes (using cottage cheese)

CHEESE BLINTZES

FOR THE CREPES:
3/4 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 large eggs
2/3 cup milk
1/3 cup water
1/2 teaspoon vanilla

FOR THE FILLING:
1 large egg
1 carton (1 1/2 cups) dry cottage cheese
1/8 teaspoon cinnamon
1 teaspoon sugar
1/8 teaspoon salt

FOR SERVING:
Sour cream and assorted jams and jellies

TO MAKE THE CREPES:
In medium bowl, sift flour, baking powder, salt, and sugar.

In a small mixing bowl, beat eggs slightly. Add milk, water, and vanilla. Beat until combined. Gradually beat liquid mixture into sifted dry ingredients. Continue beating until smooth. Make sure all tiny lumps disappear.

Over moderate heat, place an 8-inch skillet, brushed with salad oil. Pour 2 level tablespoons batter into skillet. Swirl and spread batter. Turn pancakes over and cook just slightly on other side. You must be very careful to maintain a proper temperature.

TO MAKE THE FILLING:
Beat egg; add cottage cheese, cinnamon, sugar, and salt. Gently beat to blend. Pour spoonful of filling into blintz and roll up.

TO COOK:
Put blintzes in a greased frying pan and brown, or bake in a large Pyrex casserole dish in a moderate (350 degrees F) oven for 20 minutes.

Serve with sour cream and assorted jams and jellies.

Source: Best of the Best from New York Cookbook by Gwen McKee, Barbara Moseley and Tupper England