2 eggs
1/2 c. flour
3/4 c. milk
1 tbsp. butter, melted
Pinch of salt

FILLING:

1 c. cottage cheese
8 oz. cream cheese
1 egg
Dash salt
Dash cinnamon or 1 tsp. vanilla
2 tbsp. sugar

Blend crepe ingredients. Refrigerate 1 hour. Heat crepe pan or 6 or 7 inch greased skillet. Pour in a stream of batter to cover bottom of skillet. Bake until lightly browned on one side only. When done turn one at a time to browned side up. Fill with the filling.

Blend filling ingredients and spread cheese mixture evenly on each blintz. Fold opposite sides together. Fry in butter until both sides are brown. Serve with sour cream and/or jam.