Cherry Blintzes

Crepes
1 c Dry cottage cheese
1/2 c Sour cream
2 tb Sugar
1 ts Vanilla
1/2 ts Grated lemon peel
1/4 c Margarine or butter
1 c Sour cream
1 cn Cherry pie filling; (21 ounces)


Prepare Crepes - except brown only one side. Keep crepes covered to prevent them from drying out. Mix cottage cheese, 1/2 cup sour cream, the sugar vanilla and lemon peel. Spoon about 1-1/2 tablespoons of the cheese mixture onto browned side of each crepe. Fold sides of crepe up over filling, overlapping edges; roll up. Heat margarine in 12-inch skillet over medium heat until bubbly. Place blintzes, seam sides down, in skillet. Cook, turning once, until golden brown. Top each with rounded tablespoon sour cream and about 3 tablespoons pie filling.