Ingredients:
8 ounces cream cheese
1/2 cup cream-style cottage cheese
1 egg yolks
2 tablespoons sugar
1 teaspoon vanilla extract
2 eggs
2 tablespoons oil
1 cup milk
3/4 cup sifted all-purpose flour
1/2 teaspoon salt
1/2 cup butter
Directions:
Filling:.
Mix all ingredients.
Beat well until smooth.
Refrigerate.
Blintzes:.
Beat eggs, oil and milk well.
Add flour and salt beat well.
Refrigerate for 30 minutes.
For each blintz, melt 1 teaspoon butter in a 7″ skillet.
Pour in 1-1/2 teaspoons batter, spread batter completely over bottom of pan.
Cover over medium heat until lightly browned on one side.
Turn crepe over and brown the other side.
Remove.
Put 1 Tablespoon cheese on browned surface of each blintz.
Fold and roll.
Put in a glass baking dish and keep warm in oven.
If necessary they could be frozen and when needed thaw and warm and then serve with a dollop of sour cream or a nice fruity syrup.
Servings: 4
Time preparation: 45 min.
Time total: 60 min.