*  Exported from  MasterCook  *

                      Strawberry and Cream Blintzes

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        BATTER:
     2/3  cup           cake meal
     1/2  teaspoon      salt
   1 1/2  cups          water
   3                    large eggs
					
                        FILLING:
   1      pound         cottage cheese, dry curd
   1                    large egg
     1/2  teaspoon      salt
     1/4  cup           sugar
     1/4  teaspoon      cinnamon
     1/2  cup           sliced strawberries
					
                        STRAWBERRY SAUCE:
   1      cup           sour cream
   1      cup           sliced strawberries
   2      tablespoons   sugar

SAUCE:                                   FILLING:
Combine all ingredients. Chill.    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 tbsp batter onto 
a 
hot, lightly greased frying pan and rotate so batter forms a 6-inch 
circle.
Fry over moderate heat til edges pull away from the pan. Turn out onto a 
clean cloth, cooked side up. Repeat til 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 til browned on all sides.
Serve with chilled STRAWBERRY SAUCE.


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