Israeli Cheese Blintzes
|All purpose flour/1/2 cup matzo meal||3⁄4 Cup (12 tbs)|
|Milk||1 Cup (16 tbs)|
|Eggs||2 , beaten|
|Cream style cottage cheese||1 1⁄2 Cup (24 tbs), drained|
|Egg||1 , beaten|
|Ground cinnamon||1 Dash|
|Dairy sour cream||1 Tablespoon|
|Cherry preserves||1 Tablespoon|
Mix flour or matzo meal and 1/2 teaspoon salt.
Combine milk and 2 eggs; gradually add to flour, beating till smooth.
Pour about 2 tablespoons batter into hot, lightly greased 6-inch skillet; quickly swirl pan to spread batter evenly.
Cook over medium heat till golden on bottom, about 2 minutes.
Loosen; turn out of skillet.
Repeat with remaining batter.
Blend together the cottage cheese, 1 egg, sugar, vanilla, and cinnamon.
Place pancakes cooked side up; spoon some filling in center of each.
Overlap sides atop filling, then overlap ends.
Brown on both sides in small amount of hot shortening.
Top with sour cream and preserves.