---------- Recipe via Meal-Master (tm) v8.02
  Categories: Jewish, Cheese/eggs, Desserts, Holiday, Ethnic
       Yield: 14 servings
       1 c  Milk
       2 tb Vegetable oil
     1/2 ts Salt
     3/4 c  All-purpose flour
       2 c  Cottage cheese (16 oz)
       2 tb Sugar
       1 tb Unsalted butter; melted
       1 ts Vanilla
     3/4 ts Salt
       3    Large eggs
            Unsalted butter; melted
       1    Egg; lightly beaten
   To make batter, put the eggs, milk, oil, and salt in a
   blender container. Blend well. Add the flour and blend
   until just combined, scraping down the sides once.
    Brush and 8-inch frying pan with melted butter.  Pour
   in 2 to 3 Tbsp. of batter, tilting the pan so the
   batter flows to coat the bottom. Use just enough
   batter to make a thin pancake. Cook until the edges
   begin to turn golden.  Shake the pan to loosen the
   pancake. Quickly turn the pancake out onto a paper
   towel, browned side up. Repeat with the remaining
   butter and batter, stacking the cooked pancakes
   between sheets of paper towel. Combine all the
   ingredients for the filling in a mixing bowl. Arrange
   a pancake, browned side up, and place a  heaping
   spoonful of filling just above the center.  Fold the
   sides toward the middle, overlapping the edges. Fold
   down the top to seal in the filling, then roll the
   pancake to make a neat little packet. Arrange the
   blintzes, seam side down, on a heated griddle or in a
   large skillet brushed with butter. Cook until browned,
   turning once. Makes 14 to 18 blintzes. From The
   Brooklyn Cookbook by Stallworth and Kennedy