1/2 teaspoon salt
2 1/8 cups flour
2 cups milk
1/4 cup melted butter
1/2 cup cottage cheese
1 package (3 ounces) Wisconsin cream cheese, softened
2 egg yolks, slightly beaten
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 cooked basic crepes
2 tablespoons butter
1 cup sour cream
1 jar (10 ounces) cherry preserves
Beat eggs and salt. Add flour alternately with milk, beating with electric mixer or whisk until smooth. Stir in melted butter.
Allow crepe batter to stand for 1 hour or more in the refrigerator before cooking. The flour may expand and some of the bubbles will collapse. The batter should be the same thickness as heavy cream. If the batter is too thick, add 1 to 2 tablespoons of milk and stir well.
To cook crepes, use a non-stick coated pan. Heat pan to medium-high heat. With one hand, pour in 3 tablespoons batter and lift the pan above the heat. Quickly rotate pan until batter covers bottom and return it to heat. Cook until light brown. Turn and brown other side for a few seconds.
Makes about 30 crepes. Freeze remaining crepes by separating with waxed paper and wrapping air-tight. May be stored for up to 3 months.
Blintzes: Blend cheeses together until smooth. Beat in egg yolks, sugar, cinnamon and salt. Divide filling evenly among the crepes and spread mixture to within 1 inch of crepe’s edge. Fold edges over the filling to make a neat square package (blintz or pocket fold). Melt butter in a large skillet. Arrange blintzes in pan and fry over medium heat until golden brown on both sides. Serve very hot, topped with cold sour cream and cherry preserves.