BLINTZES Blintz Batter: 3 large eggs 1/2 teaspoon salt 3/4 cup unbleached white flour 1 1/3 cup milk 2 tablespoons oil or melted unsalted butter Combine everything to make a smooth batter (can be mixed in a blender or food processor). To make crepes, heat pan with a little butter (I use either a crepe pan, small non stick frying pan or a nicely seasoned, small cast iron pan). Pour on about 1/4 to 1/3 cup batter and spread it around to cover pan bottom. Let cook briefly then turn over and allow to cook for about 5 seconds. Remove, repeat with remaining batter. Stack warm, cooked blintzes between sheets of parchment or wax paper so they do not stick. Once blintzes are made, they are filled and lightly fried again. Filled blintzes can be prepared and frozen for use at a later date. To use them in a Blintz Soufflé, do not defrost, simply fry as directed and continue with recipe. Filling: 1 pound cottage cheese - dry type (no-curd, "hoop", or "baker's" cheese or even ricotta) 2 beaten eggs 2 tablespoon sugar 1 tablespoon flour 1/4 teaspoon salt Combine ingredients well. Fill by placing a heaping tablespoonful of filling onto one side of the crepe. Fold in one side and roll in remaining ends. When all blintzes are filled, proceed with frying. Use 1 tablespoon of butter per three blintzes. Fry on both sides until brown and crisp. You can also use a non stick pan and a touch of vegetable oil instead. Topping: 1/4 cup melted butter 18 filled blintzes 2 cups sour cream (or half yogurt, half sour cream) 6 eggs 1 teaspoon pure vanilla 1 teaspoon cornstarch 1/4 teaspoon salt Preheat oven to 350 F. Lightly grease a 9 by 13 inch pan and line with the blintzes. Beat together the sour cream and eggs until very thick and fluffy. Add the remaining ingredients. Beat well and pour this custard over the blintzes. Bake for 1 hour. Serve hot with fresh fruit, or frozen berries pureed in blender as a side sauce. Makes 6 to 8 servings.