Blintzes are the Jewish version of crepes. When I was a little girl, I was lucky to eat homemade blintzes because they were a specialty of my father’s mother, my Grandma Gertrude. She was an immigrant from Hungary, and she was an excellent cook. When she made blintzes, we would get a huge plastic bin filled with them, and my mother would fry them to go along with a light dairy dinner. I also remember going to Ratner’s, a famous restaurant in Manhattan, with my parents when I was a little girl. Ratner’s was known for its fabulous blintzes. In fact, even though the restaurant closed, you can still buy Ratner’s frozen blintzes in most supermarkets today. But I don’t buy frozen blintzes. They don’t compare to the real thing. I developed this recipe by taking some elements from my mother’s wonderful, best friend, Adele Hochheiser’s blintz recipe. I changed a little of this and a little of that until the blintzes were perfecto! I like to make a batch of them, eat them for lunch or serve them as with a dairy dinner of tuna or egg salad, and then freeze the rest. These blintzes are spectacular. My daughter Randi loves them so much that she wanted to learn how to make them. She came over one day last winter, and we made them together. Between cooking one of my all time favorites and being with Randi, I was in heaven. But it was very funny. You see, you need to have patience when you make blintzes, because the process does take a bit of time. And Randi doesn’t have patience. She kept saying, “Mommy, why don’t we stop now. We can put some of the batter away and you can finish them later.” And I kept saying, “No. We’re making them all right now.” She was very happy though, when she tasted her first two blintzes hot off the presses, sprinkled lightly with cinnamon and topped with a dollop of rich sour cream – they were slightly crunchy and slightly greasy on the outside and soft and cheesy on the inside. The look of delight on her face and her moans of ecstasy were pure gratification for me . Of course she got a big care package of blintzes to take home. How bad could that be?
For the batter:
- 2 cups unbleached presifted flour (you may need up to 1/2 cup more, which I always seem to need to use)
- 1/2 teaspoon salt
- 2 1/2 cups whole milk
- 4 extra large eggs
- 4 tablespoons butter or margarine, melted (I use Fleischmann’s), plus more for frying
For the filling:
- 6 oz. of Philadelphia cream cheese at room temperature
- 3- 7 oz. packages of farmer’s cheese (I use Friendship)
- 2 1/2 extra large egg yolks
- 3 tablespoons sugar
- sugar & cinnamon and sour cream for serving
Note: You can make the batter by hand with a wire whisk, in an electric mixer with the whisk attachment, in a food processor fitted with the metal blade, or in a blender. I use a blender.
First, crack the eggs in the blender and add the milk. Blend a second or two. Then add the flour, salt and melted butter ormargarine. Blend until smooth and as lump free as possible. If too thin, add 1/2 cup flour and blend again (I always do this). Refrigerate batter for one hour.
While the batter is being chilled, make the filling. Mix all the filling ingredients together by hand using a rubber spatula. Refrigerate until ready to use.
To make the blintz crepes, start by melting about 4 tablespoons of butter or margarine in a small bowl in the microwave. Then, put a medium flame under a 7 or 8 inch nonstick frying pan. Dip a pastry brush in the melted margarine and brush the bottom and sides lightly with the melted margarine. Pour a little batter in, enough to swirl around and cover the bottom of the pan- probably about a tablespoon or so. Your crepe should be quite thin, about an 1/8 of an inch. Cook no more than 30 seconds. Start to shake the pan to loosen the crepe. As soon as you do this you will see that the crepe is basically set- there won’t be any wet spots on the crepe. Then flip out or slide the crepe out onto a plate. . Brush the pan again with margarine, and repeat the process until you have used up all of the batter. Just continue piling the crepes right on top of each other on the plate as they are done. You should have somewhere around 3 dozen crepes.
Take your filling out of the refrigerator. Take the top crepe off the plate and place it on a clean work surface. Then place about 1 tablespoon of the filling in the center of the crepe but toward the bottom of the circle closest to your body. The start to roll the crepe and then fold the 2 sides over the filling, and continue rolling up. If you’ve ever made stuffed cabbage, it’s the same type of folding process. Place the crepes you wish to freeze in aluminum tin or in a good plastic freezer bag.
The blintzes are still not ready to eat. Melt some butter or margarine in a frying pan, then place the blintzes in the pan. Brown on one side, then turn and brown on the other side. You can also fry blintzes right out of the freezer. The trick is that you have to fry them over a low flame, which gives them a chance to defrost while they are frying. Serve the blintzes hot. They are luscious sprinkled them with sugar and cinnamon and then topped with lots of sour cream.
If I have more than I need, then I freeze each leftover UNCOOKED blintz in plastic wrap, and then place all of them into a ziploc freezer bag, then I put that bag into another bag for extra protection. When you are in the mood for blintzes, just take them right out of the freezer, and without defrosting them, saute them, but on a lower flame to give them time to cook through.Tadalafil Without Prescription. Online Drug Shop, Secure and Anonymous. Need a product that isn`t in the site? Call US!. Online support 24 hours tadalafil without prescription. Buy Tadalafil online after comparing prices. Order Cialis without a prescription. Learn more about cost of generic Cialis. Buy Tadalafil Online Without Prescription. Men’s Health. Dental Whitening, Erectile Dysfunction, Visa, Mastercard, Amex, E-check buy tadalafil online without prescription. Buy Tadalafil online without prescription improved erectile function! You have problems with erectile function? You want to get active and long sex?.