Ingredients

• 3/4  cup all-purpose flour
• 1/2  teaspoon salt
• 1  cup milk
• 2  eggs
• 1  12-ounce carton dry cottage cheese (1-1/2 cups)
• 1  beaten egg
• 2  tablespoons sugar
• 1/2  teaspoon vanilla
•   Dash ground cinnamon
• 2  tablespoons butter
•   Sliced strawberries (optional)
•   Dairy sour cream (optional)

Directions

1. In a bowl mix flour and salt. Combine milk and the 2 eggs; gradually add to the flour mixture, beating until batter is smooth. Pour about 2 tablespoons batter into a hot, lightly greased, 6-inch skillet; quickly swirl skillet to spread batter evenly. Cook over medium heat until pancakes are golden on bottom, 1-1/2 to 2 minutes. Loosen pancakes; turn out onto paper towels. Repeat with the remaining batter, making 12 pancakes.

2. In a bowl beat cottage cheese, the 1 egg, sugar, vanilla, and cinnamon with electric mixer until nearly smooth. Lay pancakes browned side up; spoon about 2 tablespoons of cheese mixture down centers. Fold in ends and overlap sides over filling. In a 12-inch skillet melt butter; add blintzes, seam side down. Cook over medium heat for 10 minutes, turning once halfway through cooking time. Serve hot; if desired, serve with strawberries and sour cream. Makes 6 servings.