We were busy in the kitchen today. We started off the morning getting ready for a weekend catering job. Hummus & Garlic Feta Dip , coffee cake, cookies, jalapeno cheesecake and then moved on to making the crepes, filling and sauce for the blintzes.

Blintzes are made by every culture, they’re just known by different names. My polish mother in law calls them naleshniki.

I have been using the same recipe for crepes since I made my first ones when I was 12 years old.

Crepes (30)
Ingredients

2 1/4 cups milk
1 3/4 cups flour
3 eggs
1/4 cup butter — melted
1 pinch salt

Instructions

Add milk, eggs to blender and process. In 2 or 3 additions add flour, add melted butter. Let mixture stand for at least 1 hour.
Heat crepe pan, lightly oil, swirl batter, cook until crepes are done then flip and lightly cook second side.

The filling for my blintzes has changed over the years from cottage cheese to ricotta cheese. It’s easy and straight forward.

1 454 gr tub of ricotta

1 large egg

2 tbsp lemon juice

1 tsp vanilla

1 tsp cinnamon

sugar to taste.

Mix up the filling and place a tablespoon or so in the centre of your crepe. Fold up from the bottom then fold in the sides and finally fold down the dop. Fry on both sides in hot butter and serve with your favourite sauce.