Recipes

Blintzes (Filling)

• 3 cups farmer cheese or pot cheese; or 3 cups large-curd cottage cheese, drained for 1 hour or more in a fine-mesh strainer; or 2 cups large-curd cottage cheese and 1 cup ricotta cheese
• 2 egg yolks
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons freshly grated lemon zest
• 1 teaspoon vanilla extract
• 2 to 3 tablespoons butter, as needed for browning

To make the filling, mix the cheese, egg yolks, sugar, lemon zest, and vanilla. To assemble blintzes, place a crepe, cooked-side-up, on a clean surface.

Place 2 tablespoons of filling on one end of the crepe. Fold each side in, then roll the blintz from the bottom up, ending with the seam-side facing down.

Heat 1 tablespoon butter in a large nonstick frying pan over medium-high heat. Place a few blintzes in the pan, seam-sides down. Avoid crowding too many blintzes into the pan. Fry until they are nicely browned, 3 or 4 minutes on each side, adding more butter as needed.

Excerpted from The Pancake Handbook, Ten Speed Press, 1993, 1994 by Stephen Siegelman, Sue Conley and Bette Kroening.