Blintzes

Annie's mother's recipes.

Makes about 20 blintzes.

First make a double batch of crêpes, but only cook them on one side. Remove each crêpe by knocking the pan so the crêpe drops out onto a towel.

Next, make the filling by combining:

• 1 lb hoop cheese (dry curd, or probably farmer's cheese)
• 1 lb cottage cheese
• 3-4 oz cream cheese
• 1 or 2 eggs
• 2 tbsp sugar
• ½ tsp cinnamon
• raisins to taste
• (Bob likes to add ½ tsp vanilla)

Traditionally, the cheese was run through a food mill, but a mixer can be used instead.

Next, assemble the blintzes. Start with a crêpe, cooked side up. Put a large spoonful of filling in the middle. Fold one edge over the filling. Fold the neighboring edges over. Finally, fold the opposite edge over. Turn upside down and set aside. The blintzes should be about twice as wide as they are tall. Repeat until you run out of crêpes or filling.

Finally, fry the blintzes in butter. Start with the folded side down to seal the blintzes. Flip the blintzes when they've browned.

Serve with sour cream or jam.

Freeze in meal-size batches, about two blintzes per person. They only keep a couple of days in the fridge.

Filling the blintzes.

Frying the blintzes.

Knocking the pan to remove the crêpe.

The filling.

Frying the blintzes.

Served with sour cream on top.

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