Passover Cheese Blintzes

This is the last Passover recipe in the New England section of the cookbook,   Apparently Hewlett didn't run into any Jews in other sections of the country when compiling her recipes. I made it for dessert when the young marrieds came over.  Last year, when I was tackling Passover baking recipes, I was amazed and pleased by how good they were. I was expecting them to be heavy, but they were not at all. Having said this, this is not one of the better recipes, in my opinion.
First of all there were some issues producing the pancakes. I was delighted to learn the Matzoh cake meal was still good. It took me so long to find it last year that if I had had to run around looking for a fresh container, I never would have made this recipe.
Maybe one of you reading this, who has had more experience with blintzes than I have, could offer some suggestions. I made the batter and filling before we sat down to dinner, so I could pull off the dessert quickly. When I went to make the pancakes, the batter seemed too thick, so I added a half a cup of water.
The pancakes came out brittle. When I went to roll them up around the filling, they cracked. They stuck to the paper towel I turned them out on. Now, one reason might have been my interpretation of the instructions. It said, turn the pancake browned side up onto a towel. I interpreted that to mean paper towel. Bad interpretation. The other recipe for cheese blintzes, (June, 2013) which I neglected to read until this minute, said turn it out on a sheet of waxed paper. That worked out much better. So use waxed paper.
Also, the filling seemed sloppy and did not have much flavor. The other recipe said add vanilla to the filling. That turned out really well. I put in a couple of teaspoons of sugar and a full lemon's worth of grated lemon rind. I would suggest draining the cottage cheese so the filling doesn't ooze out.
Everyone was really nice about it, but the blintzes turned out like a train wreck. The pancake packages came apart and the filling oozed out. I couldn't really brown them because they didn't stay together. So, be warned. This takes a more experienced hand with blintzes than I have.

Passover Cheese Blintzes

Batter:
3 eggs
3/4 cup matzoh cake flour
1 1/2 cups water
1/2 teaspoon salt

Filling:
1 pound cottage cheese
1 egg
1/2 teaspoon salt
1 teaspoon sugar
butter

1. Beat together the eggs, flour and water to make a thin batter. Add the salt. Pour about three tablespoons batter onto a buttered griddle or skillet, spreading as thinly as possible by tilting the pan. Fry until brown and turn out, browned sided up, onto a towel (sheet of waxed paper.)
2. To prepare filling, combine the cottage cheese, egg, salt, and sugar. Spread one tablespoon of mixture on surface of each blintz. Tuck in the ends and roll up.
3. Brown the blintzes in butter and serve hot. Makes about ten.