12 crepes

4 Tbsp (2oz) cream cheese

1 egg yolk

1/8 tsp salt

1 tsp vanilla extract

1 Tbsp lemon juice

1 tsp grated lemon zest

¨ù cup sugar

1 ¨ö cups cottage cheese

¨ù cup ricotta cheese

4 cups sliced fresh strawberries

1. Preheat oven to 350¢ª.  Prepare the crepes and set aside.

2. Combine the cream cheese, egg yolk, salt, vanilla, juice, zest and sugar in a food processor or mixing bowl; process until well blended.  Add the cottage cheese and ricotta.  Using the pulsing action on the processor, process for 3 short pulses; in a mixing bowl, mix gently until the cheese is just blended but not soupy.  If you have used a food processor, remove the cheese mixture and stir in 2 cups of strawberries.

3. Spoon ¨ù cup of the cheese mixture into each crepe.  Fold in the sides of the crepe to make an envelope that completely encloses the filling.  Place seam side down in a greased baking dish big enough to hold all the blintzes in a single layer.  Cover the dish with foil and bake for 20 minutes or until the blintzes are hot.

3. Remove the blintzes from the oven and sprinkle with the remaining strawberries.  Serve at once.