Simple Cheese Blintzes
|Creamed cottage cheese||1 1⁄2 Cup (24 tbs), drained|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Sugar||1 1⁄2 Tablespoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Eggs||2 , well beaten|
Combine cottage cheese, sour cream, 1 1/2 tablespoons sugar, and salt in a bowl; mix well; refrigerate.
To prepare pancakes, heat 2 tablespoons butter until melted; set aside to cool.
Combine flour, 3 tablespoons sugar, and 1/2 tea spoon salt in a bowl; mix well.
Beat melted butter and milk into beaten eggs.
Combine with dry ingredients and beat until smooth.
Heat a 6-inch skillet (it is hot enough when drops of water dance in small beads).
Grease lightly with butter or margarine.
Pour into skillet only enough batter to coat skillet thinly; immediately tilt back and forth to spread batter evenly.
Cook over medium heat about 2 minutes, or until lightly browned on bottom and firm to touch on top.
With spatula, remove pancake to a plate, brown side up.
Repeat with remaining batter.
(It should not be necessary to grease skillet for each pancake.) Stack pancakes as they are baked.
For blintzes, spoon about 1 1/2 tablespoons filling into center of brown side of one pancake.
Fold two opposite sides to center.
Press edges to seal.
Repeat for each pancake.
Heat 1 tablespoon butter or margarine in a large skillet.
Arrange several blintzes in skillet, sealed sides down.
Brown on all sides over medium heat, turning carefully with tongs.