Batter: In a mixing bowl beat together the eggs, matzoh cake
meal and water to make a thin batter. Mix in salt.
Place a 6-inch skillet over medium heat and brush with butter. Pour about
3 tablespoons batter into the skillet, spreading as thinly as possible by tilting
the pan to coat the bottom. Fry until brown and carefully turn out, browned
side up, onto a towel. Repeat with the remaining batter.
Filling: In a bowl, combine the cottage cheese, egg, salt
and sugar. Spread 1 tablespoon of mixture along one side of each blintz. Tuck
in the ends and toll up like a jellyroll.
In the same skillet, brown the blintzes in butter, a few at a time, over
medium heat and serve hot.
Serve with sour cream or jam.
Yield: 10 servings
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