CHEESE BLINTZES

margarine or butter

1 1/2 cups milk

2/3 cup flour

1/4 tea. salt

4 large eggs

2 8 oz. pkg. cream cheese, softened

1 8 oz. container cottage cheese

3 tab. confectioners' sugar

3/4 tea. vanilla

1/2 21 oz. can blueberry pie filling

1/2 tea. grated lemon peel

sour cream (optional)

In bowl, with wire whisk, beat 2 tab. melted margarine with milk, salt, and 3 eggs. Refrigerate 2 hours to allow flour to absorb liquid for a tender crepe. With mixer at medium speed, beat cheeses, sugar, vanilla and 1 egg until smooth. Brush 7'' crepe pan with melted margarine; heat over medium heat. Pour in scant 1/4 cup batter. Cook 1 min. until top is set. Invert onto waxed paper. Repeat.

Heat pie filling with lemon peel; keep sauce warm. Place 1/4 cup cheese mixture in center on browned side of each crepe; fold to make a package. In 10-inch skillet over medium heat, in 1 tablespoon hot margarine, cook half of blintzes at a time, until golden. Serve hot with blueberry sauce and, if you like, sour cream. Makes 12.