Cottage Cheese Blintzes

Ingredients

Blintzes

3/4 cup flour 1/2 teaspoon salt 3 Roberts Eggs, well-beaten 1 1/2 cups Roberts Milk Roberts Butter, melted

Filling

2 cups Roberts Dry Curd Cottage Cheese 1 Roberts Egg, slightly beaten 1/4 cup Roberts Sour Cream 1/4 cup sugar 2 tablespoons Roberts Butter, softened 2 tablespoons grated lemon rind 1/2 teaspoon vanilla extract Roberts Butter

Preparation

Blintzes

Mix flour and salt together; add to eggs alternately with milk, mixing well. Brush skillet with butter. Pour about 3 tablespoons batter into skillet; rotate to spread batter uniformly. Cook over medium heat on 1 side only until top is dry and blistered. Turn out onto cloth, cooked side up. Repeat with remaining batter.

Filling

Combine cottage cheese and egg; fold in sour cream, sugar, butter, lemon rind and vanilla extract. Fill blintzes on cooked side with about 2 tablespoons filling. Roll as for jelly roll. In a large skillet, melt butter; place blintzes folded side down. Fry on both sides until golden brown.

Yield: about 20

Blintzes are often served with a fruit sauce or mounds of tangy Roberts Sour Cream.