Cheese Blintzes

In the 1950s, Cheese Blintzes were a big favorite at luncheons for the ladies. I don't have a copy of my mother’s recipe, but I found this one on Cooks.com.

Cheese Blintzes

2 eggs, well beaten
1/2 c. flour
1/2 c. milk
1/2 tsp. salt

FILLING:
1/2 lb. hoop cheese [dry cottage cheese] or Ricotta
1 sm. pkg. cream cheese
2 egg yolks, beaten
1 tbsp. butter, melted
1 tbsp. sugar
1/2 tsp. vanilla
Dash of cinnamon

Make batter by adding milk to salt and eggs. Sift in flour gradually until smooth. Heat 7 to 9 inch iron skillet, grease with butter. Pour in enough batter to cover bottom of pan, tilt quickly to cover evenly. Cook on 1 side until it blisters. Quickly turn out onto towel-covered board.

Filling: Leave cheeses at room temperature. Mix with fork, combine with rest of ingredients. Place heaping tablespoon of filling onto uncooked side of blintz. Fold envelope style. Cook in heavy skillet in small amount of butter until lightly browned on both sides.

Serve with sour cream and/or strawberry jam.