1/2 c. flour
3/4 c. milk
1 tbsp. butter, melted
Pinch of salt
1 c. cottage cheese
8 oz. cream cheese
Dash cinnamon or 1 tsp. vanilla
2 tbsp. sugar
Blend crepe ingredients. Refrigerate 1 hour. Heat crepe pan or 6 or 7
inch greased skillet. Pour in a stream of batter to cover bottom of
skillet. Bake until lightly browned on one side only. When done turn
one at a time to browned side up. Fill with the filling.
Blend filling ingredients and spread cheese mixture evenly on each
blintz. Fold opposite sides together. Fry in butter until both sides
are brown. Serve with sour cream and/or jam.
Wednesday, September 24, 2008