Makes 12 blintzes
Filling:
2 cups small
curd cottage cheese
1
egg yolk
½
teaspoon salt
3
tablespoons sugar
1
teaspoon lemon juice
½
teaspoon grated lemon rind
Blintzes:
3
eggs beaten until lemon yellow
1
cup milk
½
teaspoon salt
2
tablespoons melted butter
1
cup sifted flour
2
tablespoons cooking oil
Whip filling ingredients until light & fluffy and set aside. Add milk, salt & butter to beaten eggs. Beat again while adding flour slowly. Grease griddle with brush & heat very hot. Use 2 tablespoons batter for each blintz. When bottom is browned, turn over & brown rather lightly. Place on clean towel.
Place a tablespoon filling on light side; roll as jellyroll & top with jam & powdered sugar.