Blintzes with Strawberry Sour Cream

Crepes... 4 eggs 1 cup all purpose flour 1 tbsp granulated sugar 1/2 tsp salt 1/2 cup milk 1/2 cup water 1/4 cup melted butter butter for cooking Filling... 1 lb creamed cottage cheese (you want "dry" cottage cheese not creamy) 2 eggs 3 tbsps granulated sugar 1 tsp grated lemon peel 1/2 tsp vanilla Topping.... 2 cups strawberries 3 tbsps sugar 1 cup sour cream

Crepes: Beat eggs lightly. Beat in flour, sugar and salt. Add milk and water. Stir in 1/4 cup melted butter. Allow batter to rest for 1 hour before making crepes. Heat 8" crepe or omelet pan and melt 1 tbsp butter. Pour about 1/4 cup batter into pan. swirl until bottom is coated, then pour excess back into bowl. Cook until crepe is brown then flip out of pan cooking only one side. Repeat with remaining batter. adding additional butter to pan only is necessary. Filling: Beat cheese until smooth, add remaining ingredients blend well. Spoon a little filling onto cooked side of each crepe. Fold bottom of crepe over filling, fold over sides then roll up. Refrigerate or freeze until needed. To cook, melt enough butter to coat bottom of large heavy skillet. Add blintzes, without crowding. Cook until browned on ech side. Keep warm in 200 degree oven while cooking remaining blintzes. For the sauce you can either mix all the ingredients together or serve separately.

I love love love cheese blintzes. I don't think you really need the sauce....just sour cream is GREAT!!!