Blintzes
This snow white member of the crêpes suzette sorority is the most popular deb in New York's fancy cheese dishes set. Almost unknown here a decade or two ago, it has joined blinis, kreplach and cheeseburgers as a quick and sustaining lunch for office workers.
2 eggs
1 cup water
1 cup sifted flour
Salt
Cooking oil
½ pound cottage cheese
2 tablespoons butter
2 cups sour cream
Beat 1 egg light and make a batter with the water, flour and salt to taste. Heat a well-greased small frying pan and make little pancakes with 2 tablespoons of batter each. Cook the cakes over low heat and on one side only. Slide each cake off on a white cloth, with the cooked side down. While these are cooling make the blintz-filling by beating together the second egg, cottage cheese and butter. Spread each pancake thickly with the mixture and roll or make into little pockets or envelopes with the end tucked in to hold the filling. Cook in foil till golden-brown and serve at once with sufficient sour cream to smother them.
Vatroushki
Russia seems to have been the cradle of all sorts of blinis and blintzes, and perhaps the first, of them to be made was
vatroushki, a variant of the blintzes above. The chief difference is that rounds of puff paste dough are used instead of the hot cakes, 1 teaspoon of sugar is added to the cottage cheese filling, and the sour cream, ½ cup, is mixed into this instead of being served with it. Little cups filled with this mix are made by pinching the edges of the dough together. The tops are brushed with egg yolk and baked in a brisk oven.
Cottage Cheese Pancakes