Cheese Blintzes

• 3 to 4 Tbsp. margarine or butter
• 1 1/2 c. milk
• 2/3 c. all-purpose flour
• 1/2 tsp. salt
• 4 large eggs
• 2 (8 oz.) cream cheese, softened
• 1 (8 oz.) cottage cheese
• 3 Tbsp. confectioners sugar
• 3/4 tsp. vanilla extract
• 1/2 (21 oz.) can blueberry pie filling
• 1/2 tsp. grated lemon peel
• sour cream (optional)

1. Early in day:
2. In bowl with wire whisk, beat 2 tablespoons melted margarine with milk, flour, salt and 3 eggs.
3. Refrigerate 2 hours to allow flour to absorb liquid for a tender crepe.
4. With mixer at medium speed, beat cheeses, sugar, vanilla and 1 egg until smooth.
5. Brush 7-inch crepe pan with melted margarine; heat over medium heat.
6. Pour in scant 1/4 cup batter.
7. Cook 1 minute until top is set.
8. Invert onto waxed paper.
9. Repeat.

margarine, milk, allpurpose, salt, eggs, cream cheese, cottage cheese, confectioners sugar, vanilla extract, blueberry pie filling, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723809 (may not work)