|Pancakes||1 Cup (16 tbs) (Feather Light Ones)|
|Small curd creamed cottage cheese||1 Cup (16 tbs)|
|Cream cheese||3 Ounce (1 Package, At Room Temperature)|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated lemon rind/Orange rind||1⁄2 Teaspoon|
|Sour cream||3 Tablespoon|
|Fruit sauce/Preserves||4 Tablespoon (Strawberry, Blueberries Or Cherry)|
Prepare pancakes ahead of serving time, using 2 or 3 tablespoons batter and a 6 or 7 inch pan.
Cook cakes, browning one side only.
Blend cheeses, sugar, vanilla, and lemon or orange rind.
Spoon an equal amount of filling across center of cooked side of cakes.
Fold 2 opposite edges of pancake over filling and roll up pancake to make blintzes.
Cool; arrange in shallow casserole or dish.
Cover and refrigerate until serving time.
To heat at serving time melt butter or margarine in blazer pan of chafing dish over direct high flame.
Lightly brown blintzes, turning to brown evenly.