Blintzes

I frequently watched my grandmother and my mother making blintzes. Our kitchen was so small that they would lay the bletels (crepes) all over any surface in the room.

Batter Ingredients
(makes about 2 dozen)
One cup flour
1 teasp. Kosher salt
4 eggs, beaten
1 and 1/3 cups milk
2 Tbsp. melted shortening

3X the recipe (makes approx.70 blintzes
3 cups of flour
3 teasp. Kosher salt
12 eggs, beaten
4 cups of milk
6Tbsp. melted shortening

6 Tbsp. melted shortening or chicken fat
Peel and cut up approx.6-8 large Idaho potatoes and put into a pot of boiling water until soft. In the meantime, cut up and fry 2 large onions in olive oil and a couple of tbsp. of chicken fat. Beat the potatoes with margarine or butter of some more chicken fat to taste. Beat in the onion and oil mixture.

Preparation of Bletels (Crepes)

Blend the eggs, milk and melted shortening in a blender. Add the flour and salt slowly to the egg batter and blend until smooth. Lay out sheets of parchment paper on your counter.

That was the easy part. Now heat up a small non stick pan with a little shortening on a medium flame until it is very hot.

Then pour in enough batter to cover the entire pan. You have to tilt the pan and return whatever batter doesn't stick back into the blender jar.

Brown only one side of the crepe and then loosen the sides with a spatula and knock it out onto the counter that is covered with the parchment paper.

Potato filling

1/2 pound farmer cheese

1/2 pound cream cheese

1 egg, well beaten

2 Tbsp. sugar

2 Tbsp. melted butter

1/4 teasp. cinnamon

Mash the farmer cheese and the cream cheese together. Add the beaten egg. Add the sugar, melted butter and cinnamon. Blend well. Double or triple the recipe depending on how many blintzes you make.

Cheese filling

How to fill the blintzes

Lay the bletels (crepes ) down with the cooked side up. Put a few tsp. of potato or cheese filling on the bletel. Fold the 2 sides in, then roll up the remaining sides to enclose the filling. Brown in oil before serving. I usually freeze and fry them when ready to eat.