From The New York Times Passover Cookbook, edited by Linda Amster
for the batter:
3 large eggs
1/4 cup matzoh cake meal
1 1/2 cups water
1/2 teaspoon salt
Unsalted butter
for the filling:
1 pound cottage cheese
1 large egg
1/2 teaspoon salt
1 teaspoon sugar
Unsalted butter
1. To make the batter, in a mixing bowl beat together the eggs, matzoh cake meal and water to make a thin batter. Mix in salt.
2. Place a 6-inch skillet over medium heat and brush with butter. Pour about 3 tablespoons batter into the skillet, spreading as thinly as possible by tilting the pan to coat the bottom. Fry until brown and carefully turn out, browned side up, onto a towel. Repeat with the remaining batter.
3. To prepare the filling, in a bowl, combine the cottage cheese, egg, salt and sugar. Spread 1 tablespoon of mixture along one side of each blintz. Tuck in the ends and toll up like a jellyroll.
4. In the same skillet, brown the blintzes in butter, a few at a time, over medium heat and serve hot.
Serve with sour cream or jam.
Makes 10 servings.