Latkes (crepes)

Ingredients

• 1 1/3 to 1 ½ cups white flour (less for thinner crepes, more for thicker)
• 1 tsp salt
• 6 eggs
• 3 cups milk
• 4 Tbs butter
• NOTE: 1 1/3 c flour makes thin, French style crepes. More flour makes thicker, Central European style latkes, pancakes or blini.

Directions

• Heat the milk to scalding and let cool.
• Put the butter in a yahrzeit glass, and melt it in the microwave (1 minute).
• Beat eggs.
• Mix all ingredients in food processor or blender.
• Let sit for at least one hour.
• Heat a buttered crepe pan until almost smoking. Turn the heat down to moderate
• Use 2 -3 Tbs batter per latke.
• Swoosh the batter around the pan. Leave it alone for close to a minute, then loosen the edges, check to see if it is nicely brown, and when it is, flip it.
• If your heat is right, frying should take about a minute on each side. After the first couple of latkes, you won't need more butter.
• Stack the finished latkes with the first (prettier) side down.
• You can make the latkes several days in advance in necessary.

Filling and assembly

Ingredients

• 1 lb or 2 cups unsalted Farmer's cheese (ricotta works too)
• 2 eggs
• 1 Tbs lemon juice
• ¼ tsp salt
• 2 Tbs sugar
• seeds from 3 cardamom pods, crushed (or about 1/8 tsp powdered cardamom)

Directions

• Beat the ingredients together with a fork.
• Put the latke pretty side down.
• Dollop one large spoonful of filling into the center of the latke.
• Fold bottom of the latke up over the filling, fold two sides partway into center, and roll from bottom fold to form a cylinder.
• Put the filled blintzes in a glass baking dish in a single layer, seam down. Smear a little butter on top.
• Bake 15-20 minutes at 425° and serve immediately.