---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: MY BUBBE'S BLINTZAS
Categories: Main dish, Jewish, Dairy
  Servings:  6
---------------------BLETLACH (LEAVES---------------------
    1/4 ts Salt
      1 c  Flour
      1 c  Water
      4    Egg
           Butter
--------------------------FILLING--------------------------
      1 lb Cottage cheese
      1    Egg yolk
      1 tb 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 1/4 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: KOUNTRY COOK #1 @1912232
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