Shell:

2 cups all-purpose flour
1/4 cup sugar (go lighter, use less)
2 large eggs
1/2 tsp. vanilla
milk (only to thin to rolling consistency)

Filling:

equal amounts of cottage and Farmers cheese
1 tbsp. sugar (go easy)
1/4 tsp. vanilla

Roll out shell 4x6-inch (about) to an oval. Fill with large tablespoon 2-inch long, 1-inch wide. Keep dough dry or it will stick together.

About this recipe:

This is my mother's recipe. She would make them for me often because she knew they were a favorite. When I wanted to make them myself, I would call her on the phone and she would give me the recipe. On one of those phone calls, I decided to write it down, and here is how I wrote it, the amounts with descriptions are in her own words.

It's a unique recipe in that it uses a flour shell (similar to a taco wrapper) rather than a pancake/crepe-like outside as most of the recipes for blintzes do. And the filling uses a soft Farmer's cheese that is not that easy to find, but can usually be found in the dairy section of some supermarkets around Easter time. I've seen a different type of (hard) farmer's but that isn't the one we've always used.

If I have fresh lemons, I sometimes add a few drops of lemon juice and some grated lemon rind to the filling. After you've made the shells and rolled them out very thinly, lightly brown one side for a minute or two in a little butter, or just stack them up as they wait to be filled.

Roll out the blintzes, add about 2 tablespoons of filling into each one. Turn in the sides over the filling, and roll them up like you would wrap up an egg roll, or in butcher's wrap style. Fry them slowly in butter until golden brown on all sides. Then serve with a generous portion of sour cream.

Submitted by: CM