I want to thank you both for your thoughtful sparring in the "hello" thread that wandered off to the propriety of some Hebrew and/or Yiddish terms. It's been very educational and I've followed it with interest. Now, let's eat. I've never made these but will enjoy the frozen ones I bought at Cecil's last week when Girlchild visits at the end of the week. It's what we have for dessert when we go to Cecil's. * Exported from MasterCook Mac * Blintzes - Jewish Egg Pancakes Recipe By : posted to rec.food.cooking by Barb Schaller, 11-21-05. Serving Size : 1 Preparation Time :0:00 Categories : Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Blintzes: 2 eggs 3/4 cup milk 2 Tbsp. butter -- melted and cooled Salt to taste 1/4 cup flour Butter or peanut oil for frying Filling: 1 # large curd cottage cheese 1 egg A few white raisins 1/4 cup sour cream Grated peel from 1 lemon About 1/4 cup sugar (to taste) Salt to taste Melted butter Sour cream and jam for topping In your blender, place the eggs, milk, butter, salt and flour. Blend for a moment; then allow to cool in the refrigerator for a couple of hours. Make the pancakes as you would a crepe. Do not turn them. They should be thin and not at all browned. Fry them in very little butter or oil in a medium hot pan until the top is dry in appearance, but the bottom is not brown. Keep them separated with wax paper until all are cooked. Prepare filling: Drain cottage cheese in a sieve for at least two hours. Put cottage cheese through a ricer (Kay used her food processor.) Add the egg, raisins, sour cream. lemon peel, sugar, and salt. Blend well with a fork and fill the blintzes with a little of the mixture. Fold them up like little envelopes. Place on an ungreased cookie sheet and brush the tops with melted butter. When ready to serve, place the blintzes under a broiler until the tops begin to brown. Serve with more sour cream on top along with your favorite jam. Makes 10 - - - - - - - - - - - - - - - - - - NOTES : From Kretsch, 2/25/89 Recipe originally from The Frugal Gourmet, Jeff Smith, pp. 407-48. _____ -- http://www.jamlady.eboard.com, updated 11-19-05 - Shiksa Varnishkes.