Yield: 3 servings
| Measure | Ingredient |
|---|---|
| \N \N | FILLING |
| 1 pounds | Cottage Cheese |
| ½ cup | Farmers Cheese |
| ⅛ pounds | Cream Cheese |
| 1 large | Egg |
| 2 tablespoons | Matzah Meal |
| ¼ cup | Sugar |
| \N \N | BLINTZES |
| 2 cups | Flour |
| 1½ cup | Water |
| 1 cup | Milk |
| 7 larges | Eggs |
| 2 tablespoons | Potato starch |
| \N \N | Butter for frying |
| \N \N | Sour cream |
To make the filling, mix together thoroughly, the cottage cheese, farmers cheese, cream cheese, egg, matzah meal and sugar in a bowl.
Set aside in the refrigerator for at least 1 hour.
Blintzes: Put the flour, water, milk, eggs, and the potato starch in a blender or food processor in 2 batches. Blend each batch, pour into bowl and then let sit for ½ hour.
Grease a non-stick 6 inch skillet with butter. Pour in a small ladle of the batter. Tilt the pan so the batter covers the bottom and pour off any excess. Cook until the pancake blisters. Do not turn. Flip the pancake onto waxed paper. Cooked side up. Spread 1 heaping Tbs of the cheese filling on one end of the pancake. Turn the opposite sides in and roll up like an envelope.
Fry the blintzes in butter or bake them in 425 F oven until brown.
Serve with sour cream.
Recipe By : "Jewish Cooking in America" by Joan Nathan From: Dan Klepach Date: 06-19-95 (159) Fido: Cooking