Ingredients:
2 cups fresh blueberries, picked over
1/3 cup sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cups flour
1 teaspoon salt
5 eggs
2/3 cup milk
shortening
1 lb small curd cottage cheese
2 tablespoons sugar
1 teaspoon vanilla
sour cream
Directions:
Make sauce: Wash and crush berries.
Mix in sugar thru salt and 1 1/4 cups water and put in saucepan. Bring to a boil and boil 1 minute.
Remove from heat and stir in vanilla.
Chill.
Make blintzes: Combine flour and salt, add 1 cup water and mix until smooth.
Add 4 eggs and beat well.
Add milk and mix to a thin batter.
Heat a small amount of shortening in a 6″ skillet.
Pour in 1/4 cup batter and cook slowly until pancake is lightly browned on bottom and set on top.
Turn out with browned side up.
Repeat, making about 18 pancakes.
Using a hand mixer, blend cheese through vanilla with remaining egg.
Put a spoonful of cheese mixture in center of each pancake, fold in ends and roll up.
Brown in a small amount of hot shortening.
Serve topped with a dollop of sour cream with cold blueberry sauce over the top.
Servings: 6-9
Time preparation: 10 min.
Time total: 40 min.