1 c. milk
3 eggs
1/2 tsp. salt
2 tbsp. melted butter
3/4 c. sifted flour

FILLING:

2 c. well drained cottage cheese
1 egg yolk
1/2 tsp. salt
1 tsp. melted butter
2 tsp. sugar
1 tsp. lemon juice
1/2 tsp. vanilla

Mix all filling ingredients together.

Mix eggs, milk, butter together. Beat in salt and flour. Let rest 20 minutes or more in refrigerator. Heat a 6 inch skillet. Add butter as needed as you fry the blintzes. Use 2 tablespoons for each blintz. Brown bottom side, turn briefly, stack between paper towels until all are cooked. Place on heaping tablespoon of filling on each blintz. Fold side in and roll like a jelly roll. Place seam side down in a buttered pan and bake 425 degrees until browned on top and heated through. This takes about 10 to 15 minutes. At this point you can freeze. Reheat to serve. Serve with sour cream and either cherry or blueberry pie filling.