4 eggs, well beaten
1 tsp. salt
Approximately 1 c. milk
1 c. sifted all-purpose flour
Cheese filling (see below)
butter

Combine eggs, salt and milk; add gradually to flour to make a smooth, very thin batter, adding more milk, if necessary. Pour about 1/3 cup batter into greased, moderately hot 6-inch skillet; spread batter evenly by tipping skillet from side to side. Cook until golden brown underneath; remove from skillet; cool.

Continue until all batter is used. Place a spoonful of filling on browned side of each pancake and fold up like an envelope. Just before serving, brown slowly in butter. Serve hot, makes 12 blintzes.

CHEESE FILLING:

3/4 c. cottage cheese or Farmer's cheese
Salt to taste
1 egg, well beaten
2 tsp. melted butter
6 to 12 drops Sweeta, according to taste

Combine all ingredients; mix well. Makes enough filling for 12 Blintzes. (Calorie saving per recipe approximately 54 to 108.)