These Blintzes are a family recipe. My grandfather made them with his aunt, my mom made them with my grandfather, and I made them with my mom. I am looking forward to the day when i can share this recipe with my children. We normally prepare these ahead of time, and store them in a zip-lock bag in the freezer. One batch makes about 12-15, but they are addicting.
I made these the day after Thanksgiving. We did not do any early black Friday shopping, but my parents still perused the adds. Mollie helped:
My Great Aunt Rosalie
1 cup flour
3/4 cup water
3/4 cup milk
2 Tablespoons Vegetable/Canola oil
1/3 cup sugar
2 Tablespoons lemon juice
2 Tablespoons lemon zest
1/2 teaspoon almond extract
1 pint small curd cottage cheese (or farmers cheese, if you can find it) Note: I use cheesecloth to squeeze some extra liquid out of the cottage cheese, so that the cottage cheese is drier.
1 8 oz package cream cheese, softened
Strawberries (fresh if in season or frozen, sliced in juice if not in season)
- Blend together the ingredients for crepes in a blender.
- In a separate bowl mix together the ingredients for the filling.
- Grease crepe pan (small omlette pan) and warm over medium heat on the stove.
- When the pan is hot, put a thin layer of batter in the pan (pour out excess batter if necessary) and cook through so light brown on one side.
- Place crepe onto towel (cooked side up), then fill with filling (about 1 to 2 spoonfulls). Roll crepe up and then place onto pan lined with parchment paper.
- Repeat steps 4 and 5 until there is no more filling. Place tray in freezer and freeze overnight.
- Remove frozen blintzes from pan (can be packaged into a large zip-lock for storage).
- Cook in buttered frying pan. You can store the cooked ones in a preheated oven.
- Serve immediately, topped with sour cream and strawberries and enjoy!
These are a real treat for breakfast!