1 pound dry cottage cheese, creamed well with 1 beaten egg
1/2 teaspoon salt
Sugar and cinnamon if desired

Batter
2 eggs
3/4 cup sifted all-purpose flour
1/2 cup milk
Pinch of salt

Beat eggs. Add milk and then flour, beating until smooth. Drop in frying pan a tablespoon at a time. When done on bottom, loosen around edges if necessary and turn out on a plate. Place about a tablespoon of cheese in each omelet and roll, fastening with wooden picks if necessary.

Brown in butter in skillet. To get thin omelet, let skillet cool before placing batter in it.

Makes 1 dozen small blintzes. Serve with sour cream.