Russian Cheese Blintzes

Blintzes remind me of French crepes, although they're Russian in origin. They can filled with savory or sweet ingredients.
Serve these hot with sour cream topping, sliced strawberries,
or with applesauce on top of a sour cream dressing for additional garnish.


Ingredients:
Filling:
1 pound dry cottage cheese
2 egg yolks
1 tablespoon sugar dash of salt
vanilla extract and ground cinnamon
1 egg white, beaten
1 tablespoon sour cream
1 tablespoon mashed potatoes

Batter:
1 cup sifted all-purpose flour
2 eggs, beaten
pinch of salt
1 1/2 cups water
2 tablespoons butter, melted
Yields 12 Blintzes

Directions:
To make the batter, in a bowl, stir the sifted flour
into the eggs and add the salt.
Add the water gradually while beating;
beat until free of lumps. Stir in the butter.
Starting at the center of a heated skillet
greased with butter or nonstick spray,
pour in the batter in a thin stream,
tilting pan to spread the batter evenly.
Cook over low heat when starting,
increasing heat as soon as the pancake is smooth
and firm on top and the bottom is lightly browned.
Turn out onto a double layer of paper towels,
bottom side up, and spread evenly
with 1 tablespoon of the filling.
While each successive pancake is in the skillet,
the preceding blintz can be filled
and rolled up, tucking in the ends.
When all the blintzes are done,
add more butter to the skillet and brown
the blintzes lightly on both sides until firm.