Recipe - My Bubbes Blintzas

BLETLACH (LEAVES
One fourth teaspoon Salt
1 cup Flour
1 cup Water
4 Egg
Butter

FILLING
1 pound Cottage cheese
1 Egg yolk
1 tablespoon Sugar
1 pn Salt

Sift the flour with the salt and salt. Beat eggs well, add water. Add
flour gradually to eggs, stirring constantly, until batter is smooth and
thin. Heat a small frying pan, Teflon makes life easy, and smear with a
very thin coat of butter. When pan is hot, put in about One fourth cup batter,
tilt pan until it covers. Cook until it begins to blister and is shiny.
Turn out on table cloth. I always use one, but I guess you can use paper
towels. Continue until all the batter is used. Should make 10 or 12
circles.

Mix the filling ingredients well. Now it's time to 'build your blintzas' as
my daughter used to say. Put some filling off center on each circle. Fold
the bottom up and the top down. Tuck in sides, or fold in, before you put
the op down. Confused? Just try it, it's easy.

At this point you can store them in the fridge, or freeze them. They
freeze well. To finish, just fry them in a small amount of butter, until
browned

Great, served with sour cream. They are a bit complicated, but not really
difficult. and they freeze so well. Use well seasoned pams, 6".

Elaine Radis, Prodigy Food & Wine Board

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini