1 c. flour
2/3 c. water
3 eggs
1 lb. Pot cheese
1/4 tsp. cinnamon
1 tsp. sugar
1/2 tsp. vanilla extract
Salt

To make filling, mix one egg and the Pot cheese with the cinnamon, sugar, vanilla, and a pinch of salt, stirred to crumbly consistency. To make wrappers, beat two eggs lightly and add to cup of flour with pinch of salt and sugar. Add 2/3 cup of water slowly and stir to make a smooth batter. Pour four tablespoons of batter from a cup unto hot greased skillet, about ten inches in diameter, over low flame. Remove to working surface after two minutes. Should yield twelve wrappers. Spoon filling into center of each wrapper and fold lightly into flat rolls closed at either end. Fry filled blintzes in butter or preferred grease over low flame until golden brown. Serve with sour cream.