Ingredients Crepes:

2 cups milk

2 cups flour

2 large eggs

2 Tablespoons oil

Filling:

1 pound cottage cheese

2 egg yolks

2 Tablespoons melted butter

3 Tablespoons vanilla extract

8 ounces cream cheese

1/4 cup Parmesan cheese, finely shredded

Blackberry Sauce:

3 cups fresh or frozen blackberries

3/4 to 1 cup sugar (depending on tartness of berries).

1 Tablespoon water

2 teaspoons cornstarch

Mix milk, flour, eggs, and oil in blender. Blend until uniformity smooth (scrape sides if necessary). Cook crepes on crepe pan. (Spray crepe pan with non-stick cooking spray for first crepe only). Cook crepe on one side only, then place on cooling rack. When crepes are cool, stack between pieces of wax paper.

Place cottage cheese, egg yolks, melted butter, vanilla, cream cheese and Parmesan cheese in food processor (with metal blade). Blend until very smooth. Place one large Tablespoon of filling in center of browned side of crepe. Roll edges up like an envelope. Place blintzes "seam side" down on wax paper, fold wax paper around each blintz snugly. Stack wrapped blintzes and refrigerate.

Melt tablespoon of butter in a large round non-stick skillet. Place four blintzes, "seam side down" in skillet and fry until golden brown on both sides. Serve immediately with the blackberry sauce.

Blackberry Sauce: Cook blackberries in sauce pan over low heat, when defrosted and bubbling, mash using potato masher. (Depending on the blackberries and your preferences, you may want to strain out seeds using sieve.) Add sugar, and taste for tartness. Mix water and cornstarch in small cup and add to the sauce. We serve the sauce on the side so guests can help themselves, but a dollop of sauce on each blintz can make a beautiful presentation!

From: Blackberry Inn Cookbook, c. 1993, 1995

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