Israeli Cheese Blintzes
|All purpose flour/1/2 cup matzo meal||3⁄4 Cup (12 tbs), sifted|
|Milk||1 Cup (16 tbs)|
|Eggs||2 , beaten|
|Drained cottage cheese||1 1⁄2 Cup (24 tbs)|
|Egg||1 , beaten|
Mix flour (or meal) and 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 and edges begin to pull away from side, about 2 minutes.
Loosen; turn out of skillet.
Blend together remaining ingredients for filling.
Have pancakes cooked side up; spoon filling in center of each.
Overlap sides atop filling, then overlap ends.
Brown on both sides in small amount hot fat.
Serve hot, topped with sour cream and cherry preserves.