"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Blintzes – Grandma Sarah's Recipe Recipe

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This recipe for Blintzes – Grandma Sarah's Recipe, by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marcie Howard


4 eggs
1 cup all purpose flour
1 ½ cups water
½ cup whole milk
¼ tsp. salt

1 ½ lb. hoop cheese, room temperature
1 T. sour cream
2 T. sugar
1 or 2 tsp. cinnamon
2 graham crackers, crushed
2 eggs
butter to fry your crepes
small crepe-size frying pan

Filling: Combine the filling ingredients and set aside. If it's a “hot” day, leave in a cool place, but basically the preparation should be at room temperature.

Crepes: Beat eggs and add flour slowly (whisking is good to keep it from lumping). Then add water and milk and a pinch (¼ tsp.) of salt. Warm pan and place a pat of butter into pan. Flame should be medium, not overly high. When butter is melted take a spoonful of the crepe mixture and put it in the pan. Your crepe should not be too thick but not so thin that you tear it. Your pan should be just the right temperature and the butter should not burn. You may have to toss a few crepes until you get the knack of it. When the crepe begins to bubble on the exposed side and the edges are no longer “runny,” take your middle fingers, place them on the crepe and push upward on the crepe so that it is between your fingers and your thumbs and toss or turn over in the pan so the other side will cook. Making good blintzes might mean toughening up your fingertips! You can slightly wet your fingers first if the pan is too hot for you. When the crepe has been cooked on both sides, place on a plate with a paper towel or wax paper in between them so they don't stick to each other.

When this part is done, it is time to stuff the crepes with your filling mixture. Place a spoonful of this mixture into the middle of each crepe and then fold the longer sides first and then the ends into them. You can tuck them under the sides to keep them in place. Then place, seam side down, in a glass baking dish that has been buttered. When pan is filled, you can put small pieces of butter on top of each blintz and bake at 375 or 400⁰ until golden brown and cheese mixture is warm. Alternately, you can fry them in butter with the seam side down. Just be sure to not use too much butter however you cook them, or they'll end up greasy. You can also add 1 package of blueberries (defrosted if frozen and drained) to the filling mixture to make blueberry blintzes. They are delicious with sour cream. Blintzes are an art form and can be a little work, but they are worth it. Enjoy!




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