Recipe - My Favor Cheese Blintzes

BATTER
3 Eggs
3 T.oil
1 One fourth C.milk
1 C.flour
One half T.salt

CHESSE FILLING
2 cup Farmer cheese
1 pound Cottage cheese
8 ounce Cream cheese
2 T.sugar
1 Egg yolk
One half T.vanilla extract

Batter: Beat eggs oil and milk. Add flour and salt till you have smooth.
Refrigerate coveread till read to use. Cheese Filling: In a medium bowl,
mix cheese till smooth. Slowly heat a skillet with cooking spray, Batter
should be like a heavy cream. IF too thick, loosen with more milk or water.
Pour batter into pan and pour off excess; brown slightly.Stack on papper
towel. Fill and fold like an envelope. May be frozen. Bake or fry when
ready. Serve with sour cream and apple sauce.

Posted to JEWISHFOOD digest V97 #300 by BNLImp@aol.com on Nov 18, 1997