Blintzes, Cheese Filled Breakfast Pancakes

I make these using Ricotta and Cottage cheese.
Use either or both ot whatever you choose to.

Ingredients:
1 cup Ricotta cheese
1 cup Cottage cheese
1 Egg
1 Tablespoon Sugar
1 cup flour
1 cup Milk
3 Eggs
Vegatable oil
2 Tablespoon butter

Directions:
Combine the cottage cheese, ricotta,
one egg and sugar in a bowl, set aside.
Combine the flour and milk with the 3 eggs.
Beat to make a smooth batter.
Heat a 6" or 8" skillet.
Coat skillet with vegetable oil and
pour in 2 to 3 tablespoons of the batter.
Tilt the pan to distribute the batter
over the bottom of the skillet.
Cook until the dough is firm and browned.
Remove from the pan and place on a
lightly-oiled plate with browned side up.
Serving spoon 1 tablespoon of
filling onto the edge of the pancake.
Roll up by bringing the edge with the
filling to the center of the pancake,
fold in each side, and fold over
once more to make a sealed pouch.
Continue with the rest of the batter.
To serve, heat the butter in a skillet.
Fry the blintzes until golden brown.