These cheese-filled pancakes are my favorite’.you can substitute store-bought crepes for the homemade pancakes.

Batter

• 1 cup all-purpose flour
• 1 T. sugar
• 1/4 t. salt
• 1 cup milk
• 4 large eggs, lightly beaten
• 1 t. unsalted butter, melted
• 2 T. butter, for frying

Filling

• 1 1/2 cups cottage cheese
• 2 egg yolks
• 3/4 cup sugar
• 1/2 t. salt
• 1/2 t. vanilla
• 1 t. grated lemon peel
• 2 T. unsalted butter
• sour cream & strawberry jam, for garnish

In a blender, mix all the batter ingredients to a smooth consistency. Chill the batter for at least 10 minutes before using.

Lightly butter a small non-stick frying pan and place over medium heat. When hot, pour two tablespoons of batter into the pan and tilt the pan to form an even layer. Cook 1 minute, then flip the pancake over and cook an additional minute more.  Repeat until all the batter is used up.

In a food processor, blend together the filling ingredients until smooth. Fill each blintz with 2 tablespoons of filling, fold the sides over the filling and roll up. To serve, fry the blintzes in butter
until golden on all sides. Serve with sour cream and strawberry jam.