1 lb. dry cottage (pot) cheese
2 egg yolks, well beaten
1 tbsp. butter, melted
1 tbsp. sugar (or more if you like)
Salt to taste (optional)

BATTER:

1 1/4 c. milk
1 tsp. salt
2 whole eggs plus 2 egg whites, well beaten
1 c. flour
Vegetable oil

Cream cottage cheese until smooth. Add egg yolks, melted butter and sugar and salt. Make batter by adding milk to salt, eggs, and whites. Stir flour in gradually until mixture is smooth. Allow batter to rest for an hour.

Heat 10-inch skillet, grease lightly with oil. Pour enough batter to make a very thin pancake, tipping pan to cover bottom completely (like making a crepe). Cook until underside is lightly browned and top appears dry. Flip onto a sheet of wax paper, browned side up. Cover with another sheet of wax paper and make next blintz. Remember to cover each with a sheet of wax paper before stacking.

Place a heaping tablespoon of filling in center of each pancake, fold from both sides, then like an envelope. Just before serving, fry filled blintzes on both sides in a combination of butter and oil or arrange in a well greased oven proof container and bake at 400 degrees until golden brown. Serve with jelly, sour cream, fresh fruit. Makes 7-9 large.