The classic accompaniment to sweet cheese blintzes is poached sour cherries. Also delicious are mixed fresh berries, a warm Dried Fruit Compote or Applesauce. Cheese blintzes can be made with either small-curd cottage cheese or farmer cheese. If using cottage cheese, first drain it for 1 hour in a sieve set over a bowl.

Prepare:

Combine in a food processor and process until smooth:

Transfer to a medium bowl and stir in, if desired:

Spoon 3 tablespoons of the filling onto the center of the pale side of a blintz. Fold the two sides in to cover the filling, then fold the bottom up. Starting at the folded bottom, roll the blintz up to form a rectangular package. Continue with the remaining blintzes and filling. (The filled blintzes can be wrapped airtight and frozen for up to 1 month. Thaw in the refrigerator.) Melt in a large skillet, preferably nonstick, over medium heat until the bubbles have subsided:

Add the blintzes to the skillet, seam side down, and cook, turning once, until golden brown on both sides. Serve immediately.