Cheese Blintzes

2 cups part skim ricotta
2 cups cottage cheese
2 tablespoons sugar (optional)
1 tablespoon all-purpose flour (optional)
1 tsp vanilla

Mix all ingredients in a bowl. This makes enough filling for 2 batches of crepes (that start with 1 cup of flour).

Use #30 disher to put 1.2 oz (about 2 tablespoons) of the filling in the center of each wrapper, keeping the golden side down for the exterior, and fold the opposite sides of the wrapper over the filling. Fold in the ends to completely enclose the filling, forming packets, and arrange these packets, seam sides down, on the baking sheet.

When all wrappers are filled and all freshly-made blintzes have been transferred to the baking sheet, cover the sheet loosely with aluminum foil. Bake blintzes in 250F oven until heated through, about 7 to 10 minutes or refrigerate for up to 2 days. If baking directly from the refrigerator allow 20 minutes.

Optional: Serve with sour cream and sugar as toppings, and with assorted fruit jams. Serving size 4-5. Warm in microwave for about 99 seconds.

Makes approximately 20 blintzes.