For the filling:
3 ounces cream cheese, softened
1/3 cup cottage cheese
1 tablespoon plus 1 teaspoon
freshly grated orange zest
2 tablespoons orange juice
1 tablespoon sugar
1/2 tablespoon cinnamon

Accompaniments:
Sour cream
Strawberry preserves

Make the batter: In a bowl whisk together the eggs, milk, sugar,
cinnamon, and oil, sift in the flour slowly, and whisk the mixture
until it is combined well. Let the batter stand for 15 minutes.

In a 7-inch non-stick skillet melt the butter over moderately high heat,
half-fill a 1/4-cup measure with the batter, and off the heat pour the
batter into the skillet. Tilt and rotate the skillet quickly so that the bat-
ter covers the bottom in a thin layer and return any excess batter to
the bowl. Return the skillet to the heat, loosen the edge of the pan-
cake with a metal spatula, and cook the pancake until the underside
is browned lightly. Turn the pancake, brown the other side, and slide
the pancake onto a plate. Make pancakes with the remaining batter
in the same manner.

Make the filling: In a bowl stir together the cream cheese, cottage
cheese, orange zest, orange juice, sugar and cinnamon until the filling
is combined well.

Spoon 2 tablespoons of the filling onto the upper half of a pancake,
fold in 2 sides, and roll the blintz to enclose the filling. Put the blintz
seam side down on a greased baking sheet and fill the remaining pan-
cakes in the same manner. Bake the blintzes in the middle of a pre-
heated 350-degree F. oven for 10 minutes and serve them with the
sour cream and strawberry preserves. Makes 12 blintzes.

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