My great-grandmother, grandmother and mother always made the best blintzes I've ever had ... but, I could never get a recipe! When I asked how to make Blintzes, the reply would be something like, "just add eggs, flour, vanilla and sugar until it looks right".
Well, last summer (1999) my mother and I took a trip back east to Maryland, Washington, New Jersey and New York. I can't tell you how disappointed we were to discover no-one knew how to make blintzes! We were given, more often than not, pancakes or crepes filled with cottage cheese, cream cheese or blend of cottage and cream cheese. Not to say they didn't taste good. But ...
So, after returning, my mother determined we would experiment until we figured out the family blintz recipe.
It took a full day, but the product was wonderful and I share it with everyone.
For those who don't know, blintzes are similar to a crepe, but thinner, smaller, and initially, very pale yellowish-white filled with a blend of farmer's cheese.
The Crepes or Pancakes
Making the pancakes is the tricky part. You will need to experiment with the temperature to get the desired effect. For my stove top (gas), it was about a medium temperature.
Pour about 1/2 a ladel (roughly 2 ounces) of the batter into the frying pan. Tilt the frying pan, quickly, to spread the batter evenly and thinly over the bottom. As soon as the batter is dry, NOT brown, remove. Both sides will be cooked. Set aside to cool. You will want to separate the layers with wax paper.
Mix all ingredients thoroughly. Be careful not to overmix.
Building the Blintz
To serve, fry the "pillow" lightly and serve topped with applesauce, sour cream, strawberry preserves or ...
Note: Built Blintzes can be frozen/refrigerated for later use.
Page Last Modified: 01/26/2011