Cheese Blintzes (Polish Nalesniki)

Make Basic Crepes

Filling:

1 (8 oz.) packages cream cheese, softened
1 (12 oz.) carton dry-curd cottage cheese or small curd cottage cheese, drained
1 egg, beaten
2 Tbsp. sugar
1 tsp. Lemon zest or 1 tsp. vanilla

Combine cream cheese and cottage cheese.  Beat until smooth.  Stir in remaining ingredients.  Chill 15 to 20 minutes.

3 Tbsp. Butter
Sour cream
Strawberry preserves
Fresh strawberries (optional)

Spoon about 3 tablespoons cheese filling in the center of each crepe.  Fold right and left sides over filling, then fold bottom and top over filling to form a square or flat roll.  Melt 2 tablespoons butter in a large skillet. Place half of blintzes in skillet, seam side down.  Cook over medium heat until lightly browned, turning once; remove from skillet and keep warm.  Melt remaining butter in skillet; repeated procedure with remaining blintzes.  Serve with sour cream and strawberry preserves.  Garnish with fresh strawberries, if desired.  12 blintzes.