|Flour||1 Cup (16 tbs)|
|Eggs||4 , well beaten|
|Milk||1 Cup (16 tbs)|
|Cottage cheese/Ricotta cheese||1 1⁄2 Pound|
|Egg yolks||2 , beaten|
|Melted butter||1 Tablespoon|
1. Make the batter by beating the salt and flour into the eggs until smooth, and then whisking in the milk and vanilla.
2. Lightly grease a 6-inch nonstick skillet with butter and heat the pan over medium-low heat. Pour in only enough batter to make a very thin pancake (about 2 tablespoons). Tip the pan from side to side to cover the bottom, and cook until the pancake blisters and is golden brown, about 3 minutes. Toss on a board, fried side up. Repeat with remaining batter. You can stack these pancakes one atop the other—they won't stick. Wipe frying pan with a paper towel when finished.
3. Count pancakes. If you don't have 24, you need more practice. If you have 30, you are ready for the next step. Beat together the cottage or ricotta cheese, egg yolks, melted butter, and sugar until smooth. Place a rounded tablespoon of filling mixture in the center of each pancake and fold into an envelope (a simple three-fold will make a nice cigar shape, if you don't plan to fry them).
4. Bake blintzes on a baking pan in a 350° oven for about 10 minutes, until piping hot, or fry on both sides in butter until golden brown. Serve with sugar and sour cream and/or strawberry jam.