Preparation:
1. Beat eggs well in a small mixing bowl.
2. Combine flour and salt in separate bowl.
3. With mixer at low speed, add flour and milk alternately to eggs, beating only until smooth.
4. Preheat skillet on medium heat; brush with melted butter.
5. For each blintz, pour about 3 tablespoons batter into skillet; immediately rotate pan.
6. Cook on one side only, until bottom is golden brown.
7. Place, cooked-side up, on paper toweling.
For the Filling
1. In small bowl, blend together cottage cheese, egg, sugar, butter, lemon peel and vanilla; fold in sour cream.
2. Fill blintzes on cooked side with about 2 tablespoons filling.
3. Fold opposite edges of blintzes toward center; roll crosswise with ends tucked in. Chill.
4. In heavy skillet, melt butter; place 8 blintzes, folded-side down, in skillet.
5. Cook until golden on both sides.
6. Place on heated platter; keep warm.
Strawberry Sauce
1. Add preserves to skillet; heat just until melted.
2. Remove from heat; stir in sherry.
3. Serve with blintzes. |
