(makes about 30 crepes -- 2 trays)
- 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.
- [Alternative recipe: Jackie uses 2 cups of flour, 4 eggs, 2 cups of water, ½ tsp salt]
- 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
(enough for about half the crepes -- one tray of about 15 blintzes)
- 1 lb or 2 cups unsalted Farmer's cheese (ricotta works too)
- 2 eggs [Jackie says: just the yolks]
- 1 Tbs lemon juice [Jackie says: use 1 tsp vanilla instead]
- ¼ tsp salt, unless you are using salted Farmer's cheese
- 1-2 Tbs sugar [Jackie says: 4 Tbs]
- seeds from 3 cardamom pods, crushed (or a scant 1/8 tsp powdered cardamom) [Jackie says: omit]
- 1/2 cup sliced strawberries, optional
- Beat the ingredients together, except fruit, with a fork. Fold in fruit.
- 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 on a cookie tray or 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, with apple sauce or sour cream.
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