1 To make crepes sift together flour, sugar and salt. Add eggs and milk, stirring until batter is smooth. Mix in melted butter.2 Refrigerate for a minimum or 2 hours. Prepare filling by combining potatoes, cottage cheese, eggs and sour cream. 3 Mix in sugar, salt, lemon rind, vanilla extract; blend well. Stir in raisins; set aside. 4 In a small frying pan, melt 2 teaspoons of butter over medium heat. When it begins to bubble, pour in 3 tablespoons of batter.5 Tip the pan and let batter cover the surface. Cook for about 2 minutes or until the pancake is brown underneath. 6 Remove cooked side down to a plate covered with waxed paper. Lightly butter pan before cooking each crepe. 7 To fill pancakes place 2 tablespoons of filling on browned side of each crepe. 8 Fold all sides over the filling to make a rectangular envelope-like blintz.9 Fry in melted butter until golden brown. Serve with sour cream and raspberry jam

Source: Idaho Potato Commission