Creamy Fruit Blintzes

Directions

• Step 1

  COMBINE egg yolk and sugar; beat with an electric mixer until thick and yellow. Add cream cheese, cottage cheese and vanilla; mix well. Refrigerate until ready to use.

• Step 2

  COMBINE eggs, oil and milk in medium bowl; beat until well blended.

• Step 3

  ADD flour and salt; continue to beat until batter is smooth and flour is dissolved. Refrigerate, covered, 30 minutes or until ready to use.

• Step 4

  HEAT a small skillet slowly. To test temperature, drop a little cold water onto surface; water should bead up and bounce. For each blintz, brush pan lightly with melted butter.

• Step 5

  MEASURE 3 tablespoons batter into cup. Pour into skillet all at once, rotating skillet quickly to spread evenly.

• Step 6

  COOK 1 minute until golden brown on underside; loosen edge with spatula and remove. Dry on paper towels. Stack, brown side up, with waxed paper between blintzes.

• Step 7

  HEAT oven to 200ºF.

• Step 8

  SPREAD 3 tablespoons filling on browned side of each blintz, making a rectangle 4 inches long. Fold two sides in over filling, overlapping edges and covering filling completely.

• Step 9

  MELT 1 tablespoon butter in large skillet over medium heat. Add half of blintzes, seam-side-down and not touching. Sauté until golden brown, turning once. Keep warm in oven while cooking second half of blintzes.

• Step 10

  SERVE hot, sprinkled with powdered sugar and topped with sour cream and preserves.