Cheese Blintzes

(Filing)
8 oz. cream cheese
1/2 cup creamed cottage cheese 
1 egg yolk
2 tablespoons sugar 
1 teaspoon vanilla 
(Blintzes)
2 eggs
2 tablespoons oil
1 cup milk
3/4 cups sifted all-purpose flour
1/2 teaspoon salt 
1/2 cup butter 

(Filing) - Mix all ingredients. Beat with until smooth. Refrigerate.
(Blintzes) - Beat eggs, oil, and milk well. Add flour and salt beat well. Refrigerate 30 minutes. For each blintz, melt 1 teaspoon butter in 7 inch skillet. Pour in 1 1/2 teaspoons batter, spread batter completely over bottom of pan. Cook over medium heat until lightly browned on one side. Remove.  Put 1 tablespoon cheese filling on browned surface of each blintz. Fold and roll.

Apple Blintzes

Basic Batter for Crepes and Blintzes(pareve):

Ingredients
2 eggs
1 1/2 cups flour
1/2 TB. sugar
1/8 tsp. salt
1 3/4 cups water
margarine for frying

To prepare batter: Combine flour, sugar and salt. In large mixing bowl, beat eggs. Alternately add dry ingredients with water, till batter is smooth. Using an 8" frying pan (or a crepe pan), lightly grease pan and heat till pan is hot. Pour 1/4 cup batter into hot frying pan, cook till the batter starts to puff up (probably not even a minute) and turn 'pancake' out onto a cotton dishtowel.

Apple Filling(dairy or pareve):

Ingredients
4 medium cooking
g apples 3/4 cup water
1/2 cup sugar
2T. butter or margarine
1/8 tsp. salt

To prepare apple filling: Pare, core and slice apples into thick slices. In a medium saucepan, combine apples, water, sugar, margarine and salt; bring to boil; reduce heat and summer until apples are transparent. Set aside and keep apples and syrup warm.

To assemble crepes: Place 3-4 apple slices on each crepe; Place single layer in lightly greased baking dish; pour over apple syrup and heat. Serve with any remaining sauce.