Cheese blintzes are one of my favorite holiday delicacies. I make these, using my mother's recipe, each year for the Yom Kippur break fast and this year was no exception. A few small changes to the recipe this year yielded excellent results. Here's the original recipe, with my changes listed below:

Cheese Blintzes, by Ruth Apter

INGREDIENTS
For the Batter:

2 eggs
1/2 cup sifted flour
3/4 cup water
1 tbs melted butter
pinch of salt

For the filling:

1 lb. cottage cheese or cream cheese. I use a mixture of both.
1 egg yolk
1 tbs sugar
dash of salt
dash of cinnamon or a few drops of vanilla. I use vanilla

INSTRUCTIONS
Make the crepes and let cool.

Make a thin batter of beaten, eggs, flour added alternately with the liquid while beating with a fork
Work in the butter and salt until smooth
Heat butter in a small (7"- 8") skillet
Drop about two tablespoons of batter into the pan and turn to cover the bottom
Once set, flip crepe over and finish cooking
Turn out onto a rack or wax paper to cool

Make the filling and assemble the crepes:

Mix filling with a fork to a spreadable consistency
Drop 1-2 tablespoons on crepe
Roll up each blintz, tucking in the ends
Fry them in butter until nicely browned on both sides
Serve with sour cream and stewed fruit (I use pie filling)

This year, I made the following tweaks, and was thrilled with the finished product:

I made a double recipe of the batter (I usually get 8 crepes out of a single recipe, so this resulted in 16 plus a small one for "testing")
I pulsed one pound of Friendship 1% small curd cottage cheese, briefly strained to remove any excess moisture, in the food processor until smooth
I added 8 ounces of softened cream cheese to the cottage cheese and pulsed to fully incorporate it
I added a homemade cherry sauce (recipe below)
I never fry the blitzes once they are assembled. Instead, I place them seam side down in a casserole dish and bake them at 350 until they are warmed through.

Cherry Sauce (taken from Taste of Home)

INGREDIENTS

1 pound fresh or frozen pitted sweet cherries ( I had frozen on hand so I used them)
2/3 cup plus 1 tablespoon water, divided
1/4 cup sugar
1 tablespoon cornstarch

INSTRUCTIONS

In a large saucepan, bring cherries, 2/3 cup water and sugar to a boil over medium heat
Reduce heat; cover and simmer for 5 minutes or until heated through
Combine cornstarch and remaining water until smooth; stir into cherry mixture
Bring to a boil; cook and stir for 2 minutes or until thickened

These really are far too good to eat only once a year. They would make the perfect brunch addition, or can even serve as a dessert. Or, make the crepes and fill them with Nutella for a decadent treat.