Ingredients
4 large eggs1 cup milk3 tablespoons butter, melted1 cup all-purpose flour1 teaspoon sugarDash saltAddutional butterFILLING:2 cups raisins4 cups 4% cottage cheese1/2 cup sugar1 tablespoon ground cinnamonDash saltSour cream and blueberry or strawberry pie filling
Preparation
In a large bowl, combine the eggs, milk and butter. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
Place raisins in a saucepan; cover with water. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes. Drain. In a large bowl, combine the cottage cheese, sugar, cinnamon, salt and raisins. Spoon about 1/2 cup down the center of each crepe; fold ends and sides over filling.
In a large skillet, cook blintzes in butter until heated through. Top with sour cream and pie filling if desired.
