Crepes:
3 eggs
3/4 cup milk
3/4 cup flour
1/4 tsp salt

Filling:
1 lb cottage cheese
1/4 cup sugar
1/2 tsp cinnamon
1/4 tsp salt

Blend until smooth.

Cooking Crepes:  Heat 6 ot 7 inch skillet.  Brush with melted butter or margarine for each crepe.
Pour in only enough batter to make a very thin pancake.  Rotate skillet to evenly spread
batter.  Brown on bottom (top should be dry).  Turn out onto a paper towel.

Assembly:  Put a generous tablespoonful on the cooked side of each crepe and fold over all
4 sides of the crepe to contain the filling while frying the blintzes.

Final Preparation:  Fry cheese blintzes in melted butter or margarine until nicely browned.
Serve with sour cream and strawberry or raspberry preserves.

Notes:  I recommend using non-stick skillets to fry crepes.  I find it easier to assemble
Blintzes as the Crepes are cooked instead of waiting until all are cooked.