2-4 tablespoons sugar

1 teaspoon cinnamon

Crepe Batter:

3-4 eggs (do not use substitute)

1 1/2 cups milk

1 1/2 cup flour

1/4 teaspoon baking powder

2 tablespoons melted butter or margarine

4 tablespoons margarine, melted ( may need more) To make filling: In a medium ( non-metal) bowl, mix together all ingredients for the filling. Cover and place in the refrigerator.

To make Crepe Batter: For crepe batter, mix together eggs and milk; place in a food processor. Add flour and baking powder, a little at a time (batter should be like thin mayonnaise). Add 2 tablespoons melted butter. Heat a 9 inch non-stick frying pan until hot. Dip a pastry brush into melted margarine and brush the pan with a thin coat. Heat

again ( not to smoking stage). Pour a small amount of batter of batter (about 1/4 cup) into the pan and swirl around until

covered; empty any excess batter back into remaining batter. Heat until sides pull away (if edge of batter sticks to sides of pan,

gently pull away with a knife. Turn crepe out onto a damp dish towel and return pan to stove to heat again Brush margarine in

pan and swirl another 1/4 cup of batter and pour off excess Repeat with remaining batter. Slightly overlap crepes on towels to

cool.

To assemble blintzes: Place one tablespoon of filling on one edge of crepe; roll forward twice, then fold both sides and continue rolling to end. ( blintzes can be frozen at this point.) Fry blintzes, both sides, in butter until golden brown. Serve with one or all

of the following: sour cream , applesauce, cinnamon, fresh or frozen strawberries, jam honey or syrup.

Makes 15 to 20 cheese filled blintzes depending on thickness of crepe.

This and many other Great Favorite Jewish recipes can be found in "Mama Cooks California Style" New Twists on Jewish Classics a cookbook that supports the life enhancing work of the Jewish Home for the Aging in Los

Angeles.