CHEESE FILING:

12 oz. dry cottage cheese (about 1 1/2 cups)
1 (3 oz.) pkg. cream cheese
1 large egg
2 tbsp. sugar
2 tsp. lemon juice
1/4 tsp. salt

Mix filling ingredients. Chill until pancakes are ready.

PANCAKES:

2 eggs
2/3 cup water (more, if needed)
1 tbsp. melted butter
1/2 cup all-purpose flour
1 tsp. sugar
1/2 tsp. salt

Beat eggs slightly. Add remaining ingredients. Mix with beater to a very-thin consistency.

Melt a little butter into a 6-inch frying pan over low heat. Then have pan very hot.

Drop about 2 tablespoons of batter into pan and quickly tip pan to spread.

Cook one side only. Put cooked cakes on clean paper towel, unbaked side down.

ASSEMBLE THE BLINTZES:

Fill baked side with about 1 tablespoon cheese filling. Fold over, envelope style. Fry in buttered pan until golden. Turn gently.

Serve with dairy sour cream, jelly or applesauce.

Makes 15 blintzes.

Submitted by: Susan Hiltz