Batter:

• 4 eggs
• 1 cup milk
• 1 cup flour
• t Tbsp. sour cream
• 1/4 cup sugar
• 1 package vanilla sugar
• pinch of salt

Filling:

• 16 ounces cottage cheese
• 2 egg yolks
• 2 Tbsps. margarine or butter, melted
• 2 Tbsps. sugar
• 1 tsp. vanilla sugar
• 1/4 cup raisins (optional)

Batter: Combine eggs and milk. Add sour cream and blend well. Add flour gradually. Mix well until batter is smooth. Heat on a low flame a small amount of oil in an 8-inch frying pan until hot but not smoking. Ladle a small amount of batter (approx. 1 ounce) into pan, tipping pan in all directions until batter covers the entire bottom of the pan. Fry on one side until set and golden, approx. 1 minute. Slip pancake out of pan and repeat until all batter is used. Add oil to pan as necessary.

Filling: In another bowl mix all ingredients for filling.

Assemble: Fill each pancake on golden side with 3 Tbsps. of filling. Fold in sides to center and roll blintz until completely closed. Replace rolled blintzes in pan and fry for 2 minutes, turning once.