Blintzes

1 cup flour
½ tsp. salt
4 eggs
1 cup water or milk
butter

Sift together flour and salt. Beat eggs and add liquid; beat together. Very gradually add flour, stirring constantly to make a thin, smooth batter. Use a whisk or electric beater if necessary. Place buttered 6-inch frying pan over medium heat. Fill a cup with batter and pour about ½ cupful or less into the pan. Twist and turn the pan so the batter sticks thinly to the bottom, pouring the excess back into the cup. When the blintz begins to blister on top and the edges lift away from the skillet, turn out fried side up by slapping the pan over a wooden board covered with a clean dishtowel. (The first blintz is usually a reject, happily eaten by a hovering child or other observer). Grease the pan about every third blintz. When done, fill, fold and either fry in butter for immediate consumption or cover and refrigerate for up to two days. Do not let the dough dry out or become too wet from condensation. Serves 6

Fillings

1 lb. dry cottage cheese
1 egg yolk
1 T butter, melted
1 T sugar
pinch of salt

Combine all ingredients. Place 1 T filling in center of fried side of blintz. Fold like an envelope, or raise the bottom flap of dough to cover filling, then overlap with the top flap, tucking sides under. Serve with applesauce and/or sour cream. Serves 6. Other fillings include: Mashed potatoes mixed with fried onions; meat fillings; blueberries or apples mixed with sugar, a little flour and chopped nuts; prepared pie fillings, etc.

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