INGREDIENTS

INSTRUCTIONS

Filling  If using cottage cheese, place in center of kitchen towel,
gather  towel around cheese and squeeze to remove excess moisture.
Measure 2  1/2 cups packed cottage cheese (reserve remainder for
another use).  Combine 1 1/4 pounds hoop cheese or 2 1/2 cups packed
dry cottage  cheese and sugar in processor; blend well. Add eggs and
salt; process  until almost smooth, scraping down sides of bowl
occasionally.  Transfer to bowl. Cover and refrigerate. (Can be
prepared 1 day  ahead. Keep refrigerated.)  Crepes  Combine 1 1/2 cups
water and eggs in blender. Add flour, sugar and  salt. Blend on
lowspeed until very smooth, stopping occasionally to  scrape down sides
of container. Pour batter into medium bowl. Let  stand at room
temperature at least 1 hour and up to 2 hours, stirring  occasionally.
Heat 10-inch nonstick skillet over high heat. Brush very lightly with
oil. Transfer 3 tablespoons batter to small cup. Working quickly,  pour
batter into center of skillet; tilt and shake skillet to spread  batter
into 7-inch round. Reduce heat to medium-high and cook crepe  until
bottom is speckled brown, about 45 seconds. Loosen sides of  crepe with
spatula and turn out onto paper towel, cooked side up.  Cover with
paper towel. Repeat with remaining batter, brushing pan  occasionally
with oil and layering crepes between paper towels.  Place 1 crepe
cooked side up on work surface. Place 1/4 cup filling in  3-inch-long
log just below center. Fold bottom of crepe over filling.  Fold sides
in. Roll crepe up, enclosing filling completely. Transfer  blintz to
plastic-lined platter. Repeat with remaining filling and  crepes. (Can
be prepared ahead. Cover and chill overnight or freeze  up to 1 month.
Do not thaw frozen blintzes before cooking.)  Compote  Combine all
berries, sugar and lemon peel in large bowl. Let stand at  room
temperature until berries defrost, sugar dissolves and juices  form in
bowl, stirring occasionally, about 1 1/2 hours.  Strain berry mixture
thoroughly, reserving juices. Place cornstarch in  heavy medium
saucepan. Gradually add reserved juices to cornstarch,  whisking until
smooth. Whisk over high heat until syrup boils and is  thick and clear,
about 2 minutes. Transfer to bowl. Cool 15 minutes.  Mix berries into
syrup. Adjust tartness with lemon juice. (Can be  prepared 3 hours
ahead. Cover and chill.)  Assembly  Pour oil into 2 large nonstick
skillets to depth of scant 1/8 inch;  heat over medium-low heat until
hot. Place blintzes seam down in  skillets. Cook until bottoms are
brown and crisp, shaking pans gently  and moving blintzes occasionally
to prevent sticking, about 6 minutes  (for frozen blintzes, cover
skillet for first 6 minutes). Using  spatula, turn blintzes over; cook
until blintzes are brown and crisp  and blintzes feel firm when lightly
pressed, about 5 minutes.  Transfer to paper towel-lined platter. Place
2 blintzes on each  plate. Spoon compote over blintzes. Top with sour
cream. Sprinkle  with lemon peel.  Makes 13. Bon Apetite, Dec 1992.

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Nutrition (calculated from recipe ingredients)
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Calories: 4797
Calories From Fat: 1652
Total Fat: 190.8g
Cholesterol: 297mg
Sodium: 4981.7mg
Potassium: 8737.9mg
Carbohydrates: 803.5g
Fiber: 153.5g
Sugar: 387.3g
Protein: 201.6g