|Cream cheese||6 Ounce, softened (Two 3 Ounce Packages)|
|Large curd cottage cheese||12 Ounce (1 Carton)|
|Frozen egg substitute||1⁄4 Cup (4 tbs), thawed|
|Grated lemon rind||1 Teaspoon, grated|
|6 inch crepes||12|
|Butter/Margarine||3 Tablespoon, divided|
|Commercial sour cream||1⁄2 Cup (8 tbs)|
|Strawberry preserves||1⁄2 Cup (8 tbs)|
Combine cream cheese and cottage cheese; beat until smooth.
Stir in next 3 ingredients; chill 15 to 20 minutes.
Spoon about 3 tablespoons cheese filling in center of each crepe.
Fold right and left sides over filling; then fold bottom and top over filling, sealing in the filling and forming a square.
Melt 2 tablespoons butter in a large skillet.
Place half of blintzes in skillet, seam side down.
Cook over medium heat until lightly browned, turning once; remove from skillet, and keep warm.
Melt remaining 1 tablespoon butter in skillet; repeat procedure with remaining blintzes.