My great grandma Belle passed away when I was in the third grade. There is not much I remember about her other than her love of the color purple and gaudy jewelry. I have one memory of my Girl Scout Troop going to sing at her nursing home, I think it was around valentine’s day. Most of all, I remember the way that she filled up any room she entered with her larger than life presence and smile.
This is her blintz recipe (although I will admit that I changed the filling slightly), one that I never made while she was alive. I never even knew that people made homemade blizntes for most of my childhood. We always had frozen blintzes because they were simply easier. You just take them out of the freezer, throw them in a pan with butter and in minutes you have a delicious snack!
I was under the impression that blintzes were a complete pain in the you-know-where to make. This recipe is so easy (a little time consuming to make all the little crepes) and warrants a finished product that will remind you of those Yom Kippur break fast meals counting down the minutes until the sun sets.
Crepe
6 Eggs
1 ½ Cups flour
½ Teaspoon salt
1 ½ Cups milk
Whisk the eggs and flour together until there are no visible lumps. Add in the milk and salt and whisk until combined.
Using a 7-8in (in diameter) pan heat a little bit of butter over medium heat. Pour ¼ cup of batter into the pan and immediately start swirling the pan until the batter is thin and covers the whole pan.
Once it starts to pull away from the sides, flip it and let it cook another 30 seconds. Slide out of the pan and onto a plate. Continue until all batter is gone. (You can stack them on top of each other and they will not stick.)
Cheese Filling
16 oz dry cottage cheese
1 Package cream cheese
1 Egg
½ Cup sugar
1 Teaspoon Vanilla
Combine all ingredients with a mixer until blended.
Take one crepe and place 1 ½ tablespoons of the cheese mixture about ⅓ of the way into the crepe.
Fold the sides over and then roll into a tight cylinder, almost like making an eggroll.
Repeat until all crepes are filled.
Pan fry in butter and enjoy with whatever topping you would like!
