Collected by Debra Stoleroff

Yum!!!! Eat blintzes for breakfast, lunch, dinner or dessert! You can also opt to make the crepes and fill them with anything you like, savory or sweet. 

Ingredients

Crepes:

• 1 ‘container’ whole raw eggs
• 1 ‘container’ all-purpose flour
• 1 3/4 ‘container’ whole milk
• 1/4 ‘container’ melted sweet butter
• A dash to a pinch of salt.

Blintz filling: (10 blintz)

• 1 cup farmer’s cheese, quark (a thicker cottage cheese) or ricotta
• 3 tbsp sour cream mascarpone, creme fraiche or softened cream cheese 
• 1 tbsp granulated sugar 
• 1/8 tsp vanilla extract 
• Few gratings of fresh lemon zest 
• 1 large egg yolk or 1 large egg 

Preparation

1. Decide what size your container will be. For example, if your container is 1 cup then the recipe will read 1 cup eggs, 1 cup flour, 1 3/4 cup whole milk.
2. Beat the eggs. Add the rest of the ingredients, and whisk. Add a bit of salt, and taste. If you don’t want to taste the eggs raw, heat a pan, drizzle a bit of the batter into it, then taste it cooked.
3. Heat a nonstick pan, or put a lightly oiled one over medium heat. Add a ladleful of batter, just enough to thinly coat the bottom of the pan. Cook until the edges just begin to brown, probably about 30 seconds. Flip — this is not at all delicate, though it seems as though it should be — and cook about 10 seconds.
4. Cook as many crepes as you want, stacking them on a plate and covering them with a cloth towel until you’re ready to eat. Serve with a whole array of things you might like to put on them.*

To make blintzes: 

1. Mix all filling ingredients together until smooth. 
2. Place 3 tablespoons or so filling across the center of the top wrapper/crêpe in your stack. 
3. Fold the bottom part of the wrapper up and over it; fold the sides in over the bottom and filling, then fold the pancake up to form an egg roll-like shape filled pancake. 

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* Editor’s note: Traditionally, apple sauce, blueberry sauce, sour cream. In Vermont, maple syrup.

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