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Grandma's Cheese Blintzes--The original recipe copied from her recipe card Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Batter
4 eggs
1 Cup of water
1 Cup Flour
2 Tblsp Cornstarch
1 teaspoon salt
small scoop sugar

Filling
1 1/2 lbs Dry cheese or Ricotta Cheese
2 Eggs
1 Tablespoon sour cream
1/2 tsp salt
1 Tbls sugar
1 tsp vanilla
1/2 tsp cinnamon
Directions:
Directions:
I copied these instructions from Grandma's handwritten recipe card

Pan should be very hot or the mixture of the batter will stick. Grease pan with Crisco for each small ladle full of batter and quickly spread in pan. Flip it onto cookie sheet (also greased) by quickly turning pan onto cookie sheet so it drops out. Then grease fry pan again and pour in another small ladle of the batter.

While it is frying, put a tablespoon of the cheese mixture in the center of the first pancake. Then fold over from side to side and top to bottom. I usually have the styrofoam flats that meats come in to store the blintzes in the freezer until you want to serve them and either fry or bake them. The flats you put them in should also be greased.
Personal Notes:
Personal Notes:
For those of you who knew my Grandma, Eve Marcus (also known as Evelyn Kamnin, mom of Sylvia), you probably heard about her blintzes. She would make up to 120 at a time. Her favorite phone call was when my brother David at age 5 or so, called to say, "Grandma, I ate 9 blintzes!"

The original recycler, Grandma saved packaging from everything and use the meat styrofoam flats to store her blintzes--6 to a flat. She bartered with the Petaluma chicken farmers and traded her homemade raspberry jam for eggs or ricotta cheese.

We ate our blintzes with sour cream.

 

 

 

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