So Mr. C. and I are over at our good friend Lindas’ home in Leavenworth, Washington a few months ago, when Linda proceeds to serve us these blitzes for breakfast. (If you are not from the great state of Washington, then you probably haven’t heard of Leavenworth. Leavenworth is an ever so precious little village on the eastern slopes of the Cascade Mountains with a lofty goal. It wants to become, and frankly has a good start at becoming, a Bavarian village. Cute, right?) But enough about Leavenworth……. So I put a bite of one of these tender little blintzes in my mouth, and could hardly believe how wonderful it tasted. The texture was perfect, the blitzes looked just beautiful on the plate, and everything about them made my mouth happy. So I asked Linda where she got the recipe? (Did I mention that I have been best of friends with this woman for over 30 years?) My friend casually answered that she had not made them, much less even thought about them in years, but they had been one of her children’s favorites while they were growing up. What! Years, she had had this recipe for years? She had not, in all that time, thought about this recipe, much less shared it with her dear friend who just happens to write cookbooks? She had not considered that I might really need breakfast blintzes in my life? I was dumbfounded.  But being the true friend that I am, and after she served me a second round of blintzes, and offered her heartfelt apology, I forgave her. But I learned a very valuable lesson that day. It’s easy to forget about treasured recipes. Don’t let that happen.  Fix that pot roast recipe that you got from your mother-in-law 30 years ago.  Make fried chicken and lemon meringue pie for Sunday supper. Try new recipes, but don’t forget about those wonderful recipes that have been lurking around your kitchen for years. Like old friends, tried and true recipes are the best. Both Linda and I hope you enjoy this oldie, but goody.

• 4 eggs
• 1 c. low fat (2%) small curd cottage cheese
• 1 c. low fat sour cream (Tillimook low fat sour cream is really very good)
• 1 T. sugar
• ½ tsp. salt
• 1 c. flour

In a small bowl, whisk together the eggs, cottage cheese, sour cream, sugar, and salt. Gently stir in the flour until just blended. Bake like a pancake over medium low heat. The most traditional way to serve breakfast blintzes is with butter, blueberries, and a sprinkle of powdered sugar. My favorite way is with warm berry syrup and a whoosh of Reddi wip. (We always have canned whipped cream on hand because Mr. C. often has a mocha for his elevenses. And a mocha without whipped cream and chocolate sprinkles is simply unacceptable! As of course is going without elevenses. By-the-way, if you don’t know about elevenses, you can undoubtedly learn more about the subject from Bilbo Baggins, Bag End, Hobbiton, The Shire. I’ve read that he takes his elevenses ever so seriously. Unfortunately, I don’t have Bilbo’s email address or even know if he is still living at the above location, but I’m sure if you go online, you can learn more about this charming gentleman and elevenses.)