Cheese Blintzes

Cheese Blintzes

2 eggs
2 Tb salad oil
1 cup milk
¾ cup sifted flour
½ tp salt
¼ cup butter

Beat eggs, oil, milk; add flour and salt. Refrigerate 30 minutes (covered).

Cook one side, then stack.

Add filling on brown side, fold.

Melt rest of butter in large skillet, saute 3 to 4 blintzes seam side down.

Cheese Filling for Blintzes, Larry’s version:
1 package 3-oz cream cheese softened
2 cups 1lb dry cottage cheese or ricotta
1 egg yolk
2 Tb sugar
½ tp vanilla

Combine in electric mixer.

Serve with a lot of maple syrup :) (or sour cream and fruit as traditional).