|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.
Serving size: Complete recipe
Calories 1412 Calories from Fat 695
% Daily Value*
Total Fat 80 g122.5%
Saturated Fat 44.3 g221.3%
Trans Fat 0 g
Cholesterol 312.8 mg104.3%
Sodium 860.5 mg35.9%
Total Carbohydrates 145 g48.3%
Dietary Fiber 3.3 g13.2%
Sugars 88.4 g
Protein 32 g64.4%
Vitamin A 54.8% Vitamin C 19.9%
Calcium 27.2% Iron 23.7%
*Based on a 2000 Calorie diet