Dad typically doubles or triples the recipe, because we can never get enough of these. Note: you may have cheese left over, depending on the size of your pancakes and how much you put in them. If you have a lot left over, just make another round of pancakes to go with. As I say, you can never have enough.

Merton's Blintzes

Makes 20

Blintz batter:

3 eggs

1 cup milk

2 tablespoons cooking oil

¾ cup flour

Filling:

1 1/2 to 2 cups cottage cheese

1 tablespoon melted butter

1 egg yolk

For blintz batter: blend eggs, milk and oil. Fold in flour. (Dad uses an eggbeater to finish the batter.) Drain the cottage cheese for the filling, then combine with the other filling ingredients.

Cook the batter into pancakes on one side on a griddle, making them oblong. Place on a clean surface to fill, with cooked side up. Place some filling in the center (a tablespoonful or two should do it) and roll the pancake up into a cylinder about finger length long. Place blintzes on a cooking pan. Set oven to broil. Cook on highest rack until brown (just a few minutes; watch carefully).

Serve with applesauce, sour cream, syrup, and/or sausages as you like.

Adapted by Merton Shatzkin from "The Art of Jewish Cooking," by Jennie Grossinger.

Per blintz, without garnishes: 73 calories, 5 grams protein, 4 grams fat, 1 gram saturated fat, 5 grams carbohydrate, 0 grams fiber, 47 milligrams cholesterol, 91 milligrams sodium. Analysis by registered dietitian Jodie Shield.

(Photo by me)