Ingredients:

WRAPPER: 3/4 cup flour 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons sugar 2 large eggs 2/3 cup milk 1/3 cup water 1/2 teaspoon vanilla

FILLING: 1 large egg 1 carton (1 1/2 cups) dry cottage cheese 1/8 teaspoon cinnamon 1 teaspoon sugar 1/8 teaspoon salt

Directions:

• WRAPPER:

USING medium bowl, sift flour, baking powder, salt, and sugar.

USING a smaller mixing bowl, beat eggs slightly.

ADD milk, water, and vanilla.

BEAT until combined.

GRADUALLY beat liquid mixture into sifted dry ingredients. Continue beating until smooth. Make sure all tiny lumps disappear.

PLACE an 8-inch skillet, brushed with salad oil over moderate heat.

POUR 2 or more  tablespoons batter into skillet. Swirl and spread batter to desired size.

TURN pancakes over and cook just slightly on other side. You must be very careful to maintain an even temperature.

• FILLING:

BEAT egg; add cottage cheese, cinnamon, sugar, and salt.

CONTINUE beating till well blended.

BEAT  a spoonful of filling into blintz.

ROLL up and put into a greased frying pan and brown, or bake in a large oven-safe glass casserole dish in a moderate oven for 20 minutes.

SERVE with sour cream and assorted jams and jellies.  

* Yield: Variable depending on size of blintzes

    Prep Time:  10 min.                        Calories:162
    Prep Time:  25-30 minutes            Yield: *serves 8