I knew right away what I would use this week's selection to wrap. My mother's mother, my Nana, made the world's best blintzes. Of course, didn't everyone's Jewish grandmother?
She could crank out enough for an army, with her secret weapon--an ancient electric crepe maker. When we were cleaning out Nana's house after her death, I was the one who dearly wanted that crepe maker we found in the back of a cabinet. It's been in my basement for far too long, and I was excited to have the chance to use it again.
It has a domed surface that you dip into a shallow dish of crepe batter. After 20 seconds or so, you lift off the perfect crepe. Well, after the first four or five imperfect ones. *grin*
After I used up all the batter, I mixed up my filling.
Filling for 16-18 Blintzes (I doubled the crepe recipe)
• 1 pound farmer cheese (or drained, dry ricotta cheese)
• 6 ounces cream cheese, at room temperature
• 3-4 Tbsps. honey or sugar (start with 3)
• juice of 1/2 lemon
• 2 egg yolks
Blend the filling ingredients in the food processor just until mixed, but not liquid—a few pulses will do it. Taste—it should be lightly sweet, and “fresh” from the lemon. Adjust as needed.
To assemble, you lay the crepe on a flat surface, browned side up. Put a long dollop of filling near one end, fold in the sides, and roll up like a burrito, sealing the last edge with a drop of water.
Fry in butter until golden, and eat with a bit of sour cream. They freeze well, packed uncoooked in a container.