When I was first married my husband’s darling grandmother gave me her recipe for blintzes. My husband and I set about making them. We cooked and cooked and cooked… and cooked. Finally my husband called his grandmother and asked her, “How many blitzes does this recipe make?!” She replied, “Oh, I use that one when I’m cooking for the synagogue.” Here is the recipe cut down to an ordinary family size.
I love blintzes and like many holiday foods, you can make them year round.
Batter for the crepe:
1 c. milk (or water)
1 c. flour
½ t. vanilla
Dash of salt
Add the eggs one by one to the flour, beating constantly. Gradually add milk, beating. Stir in salt and vanilla. Heat a crepe pan or small frying pan and wipe it with a vegetable oil using a paper towel. To cook pour about a third of a cup of batter into the pan. Swirl the batter around to cover the bottom. Cook until the batter solidifies then turn the crepe over and cook briefly. Remove from the pan, stack crepes on a plate. Continue to cook, wiping the pan with oil between crepes.
1 c. cottage cheese
1 c. ricotta cheese
1/4 t. cinnamon
½ t. vanilla
Combine all ingredients well.
Put a couple tablespoons of the batter in the center of a crepe. Fold the edges of the crepe over the batter then lift the bottom flap over the sides and fold the top flap of crepe down to form a closed blintz. Sent blintzes aside as you make them.
Then can be frozen or refrigerated at this point. When you are ready to cook them melt butter in your crepe pan and fry the blintzes on each side. Remove and serve with sour cream, jam, and/or fresh fruit.