BATTER:

1 c. flour, sifted
1/2 c. milk
2 tbsp. butter, melted
4 eggs

FILLING:

1/2 lb. Farmers cheese
1/2 lb. cream cheese
1 lb. sm. curd cottage cheese
1 egg, beaten
Sugar and cinnamon to taste

Beat eggs, add flour alternating with liquid and butter slowly to avoid lumps. Heat a 6 inch frying pan. Butter lightly for first pancake only. Pan will not need regreasing. Pour in enough batter to coat bottom of pan. Fry over medium heat until dry and pancake loosens from pan. Invert on clean towel. Continue with remaining batter. Combine all filling ingredients, adding sugar and cinnamon to taste. Put 2 to 3 tablespoons of filling in center of each pancake. Fold sides into center and roll up filled pancake. Fry blintzes in butter over medium heat until golden brown.

After being married for a week, I decided to have my Mother and Grandmother for lunch. I had seen my Mother make these blintzes for lunch and thought I would show her I could do the same. You must remember she never gave me a recipe and I preceded to do it from memory. Needless to say they were a disaster.

I finally gave up and sat on the floor and cried like a baby. My Aunt whom I also invited came early. What a dear she was. She had a premonition that I might need help. Thanks to her my lunch was a success.