10 crepes
2 c. Ricotta cheese or dry cottage cheese
1 (3 oz.) pkg. cream cheese, softened
2 tbsp. sugar
1 egg yolk
1/2 tsp. vanilla extract

In small mixer bowl, cream all ingredients until smooth. Cover and refrigerate until ready to use. Place 3 tablespoons filling in center of each crepe. Fold envelope style. Melt 2 tablespoons butter and saute Blintzes until golden on each side. Place on serving dish. Sprinkle with powdered sugar. Serve hot with sour cream.

Crepes: 1 1/2 cups milk, 2 tablespoons oil, 3 eggs, 1 1/2 cups flour, and 1/8 teaspoon salt. Put all ingredients in blender container in order listed. Cover and process on high until smooth.