CREPE:

3 eggs
3 tbsp. salad oil (vegetable)
1 1/2 c. milk
1 c. flour
1/2 tsp. salt
1/3 c. butter, melted

FILLING:

1 egg yolk
2 tbsp. sugar
8 oz. sm. curd cottage cheese
8 oz. cream cheese
1/4 tsp. vanilla
2 tbsp. butter

TOPPING:

1 c. sour cream
1 c. strawberry preserves
Powdered sugar

Make Batter: In blender, beat eggs, salad oil and milk to blend well. Add flour and salt. Continue to beat until batter is smooth and flour is dissolved. Refrigerate covered for 30 minutes or until ready to use.

Make Cheese Filling: In medium bowl, combine egg yolk and sugar; beat with portable electric mixer until thick and light yellow. Add cheeses and vanilla. Stir until well combined. Makes 3 cups. Refrigerate until ready to use.

Cook Crepes: Slowly heat an 8-inch skillet (on electric range I use medium to medium high). To test temperature, drop a little water onto hot skillet; water should roll off in drops. For each blintz, brush inside of pan lightly with melted butter. Measure 3 tablespoons batter into 1/4 cup measure. Pour in all at once, rotating skillet quickly to spread evenly.

Batter should be like heavy cream. If it seems too thick, dilute with a little milk. Cook until golden on underside (one minute), remove, loosening edge with spatula. Dry on paper towels. Stack, browned side up, with waxed paper between blintzes.

Makes 20 crepes.

Fill Crepes: Spread 3 level tablespoons filling on browned side of each blintz, making a rectangle 4-inches long. Fold 2 opposite sides over filling, then overlap ends, covering filling completely.

Cook Blintzes: Melt 1 tablespoon butter in large skillet over medium heat. Add 4 blintzes, not touching, seam side down. Saute both sides of blintzes. Keep warm in a low oven while cooking rest. Serve hot, sprinkled with powdered sugar, sour cream and preserves.

Serves 5.