Grandma Ethel’s Blintzes

This recipe makes approximately 20-25 blintzes. At brunch, assume four per person as a serving, and two per person for polite eaters or in combination with other dishes. You can reheat any leftovers later that day or within a couple of days. Freeze uncooked blintzes wrapped in wax paper and let them defrost before cooking.

Serve with warm blueberry sauce, sliced strawberries sprinkled with a little sugar, and sour cream for those who want it.

The secret to blintzes, if there is one, is that you cook your batter on one side only. The other side is dry, but still uncooked. The filling goes on the cooked side so when you wrap them, the outside is uncooked and can then be browned.

For the wrappers:
1 3/4 cups of flour
5 eggs
1/4  tsp salt
2 1/2 cups milk
4-6 TBS melted butter for batter
butter for sautéing

For the Filling:
2 lbs farmer’s cheese
3 TBS sour cream
2 eggs, beaten
1 TBS sugar

Make the filling by mixing all the ingredients for the filling in a bowl. Refrigerate until needed.

Make the Wrappers

Sift the flour and the salt into a bowl. Melt the butter and let cool. In a separate bowl, beat the eggs, add 2 cups milk and the melted, cooled butter and stir to mix.

Add to the flour and beat in with a whisk until smooth. Add up to another half cup of milk until it looks right. You’ll know it’s right when it looks like heavy cream, thick and pourable. Let the batter rest, covered, in the refrigerator for one or two hours.

To cook the crepes, you’ll want a small (10”), slope-sided frying pan. Non-stick pans work best. Heat the pan until hot over a medium-high heat. Wipe the bottom of the pan with butter to moisten it. You can use the paper from the butter you melted for the batter and feel virtuous.

Pour 1 1/2 TBS batter in the pan and swirl it around to cover the bottom. Ideally, it should cover the bottom evenly without extra batter. Crepe recipes always tell you to pour the excess back into the bowl, but this is impossible and messy besides. It’s better to add a little if you need until you get the amount right.

Cook the crepe on one side until the bottom is gently browned. The top should be dry, but uncolored. Flip the pan over to empty the crepe onto a plate, cooked side up. Repeat until the batter is used up.

Assemble the Blintzes

To assemble the blintzes, put the filling and the cooled crepes to one side. I assemble them on a cutting board and stack the finished blintzes on a cookie sheet covered with waxed paper.

When you make the blintzes, your goal is a nicely wrapped package that looks like an envelope. Lay one crepe in front of you, cooked side up. If you imagine that the crepe is a clock face, draw an imaginary line from 8 to 4. The center of this line is where your filling goes. Place 1 TBS filling on the crepe. Fold the bottom up and over the filling and flatten it slightly. Fold the sides over the middle flap. Fold the top down over the package. Place on the waxed paper, folded side down. Repeat until you run out of batter or filling. If you layer the blintzes, separate each layer with waxed paper.

Cook the Blintzes

To cook the blintzes, use a non-stick frying pan, ideally one that can hold 4 at one time. Heat over medium-low heat and melt a TBS of butter to the pan. Pre-heat the oven to 200º. Add blintzes with the fold facing down. Cook 4 blintzes until nicely browned, flip and cook the other side until browned. Remove to a cookie sheet, flipping again so the fold is face down. Keep warm in a 200º oven until all are cooked.

Published: Daily Hampshire Gazette, May 01, 2005

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