Cheese Blintzes
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INGREDIENTS 1-1/2 cups flour
1/2 teaspoon salt
3 eggs
1-1/2 cups milk
Melted butter
1 pound moist cottage cheese
2 tablespoons sugar
1 egg
Oil
Apricot jam
Sour creamSift 1-1/2 cups flour. Measure and resift twice with 1/2 teaspoon salt.
Beat 2 whole eggs and mix with 1-1/2 cups milk. Gradually combine with the sifted flour until well blended. The batter must have the appearance of heavy cream or canned milk. If necessary, add a little more milk. Put through a fine sieve.
Heat smallest frying pan, about 6-inches in diameter, grease it scantily with melted butter, and pour in just enough batter to cover the bottom of the pan. This is achieved by tilting the pan back and forth off the heat. The proper amount will be quickly ascertained, but a large soup spoon will usually take care of a 6-inch skillet. When the pancake pulls away from the sides, remove to a warm place without frying the other side. Continue until all are ready to be filled.
Put 1 pound moist cottage cheese through a strainer and mix with 2 tablespoons sugar and 1 beaten egg. Beat together until smooth and well blended. Place a heaping tablespoon of this filling on each pancake. Roll and tuck the ends under. Press the ends down so that filling cannot escape. Place in refrigerator for several hours.
Heat some oil, a little less than 2-inches deep, in a frying pan until hot. Fry rolls until golden brown, turning carefully so that they brown on both sides. Drain on paper towels or brown paper. Keep each batch warm in the oven while the others are being prepared. When they are all done, serve immediately with apricot jam and a bowl of chilled sour cream.
NOTE: This is an old recipe. Once you have achieved the knack of it, it is no more difficult to prepare than any other little pancake. If apricot jam is not your favorite, any other jam is acceptable. Apricot just happens to be traditional.