Cottage Cheese Blintze

I'm bringing back these blintzes for Flashback Friday. They are an old favorite of ours. I know there are other ways of making them but this is how I make them. Sometimes I roll them up instead of these bundles..the taste is the same. I use the recipe for German pancakes to make the blintzes. I changed it up a wee bit.

German Pancakes:

• 1 3/4 cups flour
• 3/4 tsp salt
• 3 eggs
• 2 cups milk

1. Mix flour and salt, add eggs and milk. Beat until free of lumps, this makes a thin batter.
2. Heat up a cast iron frying pan, works in other pans but I like my well seasoned cast iron pan the best and when 'almost smoking hot' brush with butter and pour approx 1/4 cup batter in the pan tilting the pan till a thin layer covers the bottom of the pan.
3. Cook on med high until dough is set. Turn and cook until golden brown underneath. Watch carefully as these brown up fast.
4. Pile up on a plate and keep warm in oven.

Cottage cheese mixture for the blintzes:

• 1 375g tub dry cottage cheese
• 1 egg
• salt and pepper to taste

1. Mix well and start making the blintzes.
2. Place a spoonful of cottage cheese mixture in center of pancake, fold in the edges and place folded side down in well buttered cast iron frying pan.
3. You may now just pile them all up in the pan as I did and bake them covered at 350 for 15 to 20 min OR brown the blintzes in the frying pan and serve immediately. They are delicious served with cream gravy.

Cream gravy:

• Melt 3 tbsp butter in frying pan, add 1 cup whipping cream and salt and pepper to taste and bring to a boil over high heat. I also add a pinch of sugar.
• Turn oven down to medium heat and cook until gravy thickens, stirring frequently. 
• Pour over blintzes and enjoy. These are good served with farmer sausage and coleslaw.