Blintzes

Prepare crepes, cooked on one side only until the top is bubbly. Place on a damp tea towel, cooked side down. For the filling, mix well:

12 ounces cottage cheese
1 egg yolk
1 teaspoon soft butter
1 teaspoon vanilla extract

Place 2 tablespoons filling on center of each crepe. Roll edges up and over from either side. Blintzes may be cooked at once or, if not ready to serve, placed seam side down in a covered dish and chilled.

Melt 1/2 tablespoon oil and 1/2 tablespoon butter in a skillet. Put blintzes in skillet, seam side down. Fry to a golden brown, turning once. Sprinkle with sugar and cinnamon. You may pass sour cream to put on top of blintzes.