*  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.