*  Exported from  MasterCook  *

                      Strawberry and Cream Blintzes

Recipe By     : Beth Emeth, Philadelphia, PA, Apr 1973
Serving Size  : 14   Preparation Time :0:00
Categories    : Dairy Is Oh So Fine!

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Batter:
     2/3  c             Cake meal
     1/2  ts            Salt
   1 1/2  c             Water
   3      lg            Eggs
                        Filling:
   1      lb            Cottage cheese -- dry curd
   1      lg            Egg
     1/2  ts            Salt
     1/4  c             Sugar
     1/4  ts            Cinnamon
     1/2  c             Strawberries -- sliced
                        Strawberry Sauce:
   1      c             Sour cream
   1      c             Strawberries -- sliced
   2      tb            Sugar

Sauce:

Combine all ingredients. Chill.

Filling:

Combine all ingredients and set aside.

Batter:

Combine eggs, salt, and water. Add gradually to cake meal, beating
constantly and thoroughly to avoid lumps. Pour about 3 tb batter onto
a hot, lightly greased frying pan and rotate so batter forms a 6"
circle. Fry over moderate heat until edges pull away from the pan.
Turn out onto a clean cloth, cooked side up. Repeat until all the
batter is used. Place a spoonful of filling in the center of each
leaf. Fold in edges and roll. Fry in a small amount of oil or butter
until browned on all sides. Serve with chilled strawberry sauce.

This dish can easily be made low fat by using reduced fat dairy
products.


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