Does anyone know how to make homemade blintzes?

The Shell:

4 eggs

1 ½ cups of flour

1 ½ cups of milk

½ teaspoon salt

2 tablespoons sugar

Beat the eggs and milk together. Then gradually sift in the flour, salt and sugar. The mixture must be thin and so if it happens that it comes out thick, add a bit more milk.

Melt margarine in a large frying pan and when hot, put about 3 tablespoons of the batter into the pan, tilting the frying pan to make the blintz thin. Cook each crepe-pancake until it just begins to brown and slide out of pan on to a waiting plate. Put the cooked side up to receive the filling.

Filling:

This should be prepared before the shell so that it may be added when the shell is ready.

2 packages of light cream cheese of your liking

2 egg yolks mixed well

3 teaspoons of melted butter

6 teaspoons of vanilla flavored sugar

1 pinch salt

Mix filling ingredients together until they are smooth.

Place a heaping tablespoon of the filling in the center of the crepe-pancake. Fold over from the four sides to protect the filling from leaking out. Roll over to seal blintz; it should look like a flat cigar.

At this point the blintzes may be fried to be served now or frozen for later consumption.

To serve they must be fried again in margarine until the shell is a golden brown. If you want to enhance an already great delight, mix sugar and cinnamon together and sprinkle on top of the blintz. Even better, put it in a small bowl so that the individual eater may decide for him/herself how much he desires. Or it may be served with jelly or fruit

This recipe should give you about 15 to 18 blintzes

Source: http://www.jewishmag.com/91mag/blintzes/blintzes.htm

Hello Earl! I'm a blintz fan too! Making them at home takes a little effort, but boy are they worth it! I'm including links to four great blintz recipes from one of my favorite recipe sites on the web. I've already tried the first two, and the last one is on my "to do" list. I included a recipe for potato blintzes as well. I hope you enjoy them! If you do try out any one of these recipes, come on back to tell me how it went. Good luck!

Cheese Blintzes with Blueberry Sauce Recipe at Epicurious.com

Cheese Blintzes with Strawberry-Rhubarb Compote Recipe at Epicurious.com

Potato Blintzes Recipe at Epicurious.com

Pear and Ricotta Blintzes with Spiced Maple-Butter Sauce Recipe at Epicurious.com

I'm inspired! My mother made great blintzes, with raisins and spices and honey.

I don't have her recipe, but maybe I can figure it out from these.

I have her crêpe pan though...

Oh, Asking, that sounds great! Your mother's version sounds delicious! Of course, owning a great crêpe pan means you automatically win half of the battle (especially if it's an heirloom from one's mother). From there, it's all about the quality of the cheese.

We have such wonderful cheeses in our area, but I haven't been able to find the right farmer cheese (or even a good substitution) for the classic version. We do, however, have plenty of delicious ricotta. Most fresh ricotta is made from cow's milk, but if you ever get the chance to try sheep's milk ricotta, well, it's even better. It's a little more flavorful, but still mild, and it's exceptionally creamy. Recipe number 4, it looks like I'm going to be trying you sooner than I thought.

Quote:

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Originally Posted by linnealand

Recipe number 4, it looks like I'm going to be trying you sooner than I thought.

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I just read it; my mouth is watering. :)