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Sunday Slow Scoopers--Crepes for Blintzes

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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*

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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.

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Fry in butter until golden, and eat with a bit of sour cream. They freeze well, packed uncoooked in a container.

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Comments (2)

I used to love when my mom made blintzes. My favorite way to eat them was with plum jam on top. I need to learn how to make crepes so I can make them one day. Your Nana's recipe looks similar. Blintzes...YUMMY!!

sheri gifford:

Amy,
Your recipe brings back fond memories. My mother, although a good cook, did not like to cook. She'd never bother with crepes. She used your same filling recipe and placed it between two slices of bread, which she then dipped in an egg batter and fried. We always called them bread blintzes and my kids love them. My grandmother and I always filled the crepes with a potato/onion mixture.

Sheri

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