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2 eggs
1 cup milk or water (milk makes a more tender shell)
1/8 teaspoon salt
3/4 cup sifted flour

Beat eggs well and add salt. Add flour all at once. Add milk gradually and beat to a smooth batter. This will make a very thin batter.


1 pound dry cottage cheese or Farmers Cheese
1 teaspoon sugar (optional)
1 egg yolk
1/8 teaspoon cinnamon (optional)
1/2 teaspoon vanilla (optional)
1/8 teaspoon salt
1 (8 oz.) pkg. cream cheese

Equal parts of Cottage Cheese and Cream Cheese may be used, if desired, but we prefer Farmers Cheese when it is available.

Melt butter in a skillet. Pour in 2 tablespoons of batter, swirling around to make a circle.

Fry until lightly brown on bottom and turn out on waxed or parchment paper, browned side up. Fill pancakes with a tablespoon of cheese filling; fold over from both sides and then into envelope shape.

Just before serving, fry in a little butter in a hot skillet until a golden brown on all sides.

Serve hot with sour cream or applesauce, or cinnamon and sugar, or fruit preserves.

Makes 12 blintzes.

Blintzes freeze well.

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