By: Robin Kurss

Shavuot is right around the corner, and I thought it would be a perfect time to share my Grandma Esther’s blintz recipe. She would make these ahead and freeze them in little packages of 2 until we would come over for a blintz fest. As a child, I admit I was partial to the potato filled ones, now I love the cheese filled variety just as much. Either way they are filled, they are delicious!

Makes 3 dozen

Batter:
• 4 c milk
• 6 eggs
• 2 Tbsp butter, melted
• Pinch salt
• 4 c flour
• Nonstick spray to coat pan
— Prepare batter in 2 batches. Place half the ingredients in a blender and blend until smooth. Pour into a large bowl and repeat. Let rest ½ hour before using.

Filling #1 Potato:
• 3 T butter or schmaltz
• 2 large onions, diced
• 6 potatoes, peeled, diced and boiled till tender
• Garlic salt and white pepper to taste
— Sauté onion in butter or schmaltz until lightly golden and soft. Mash in potatoes and seasoning. Cool.

Filling #2 Cheese:
• 1 lb farmer’s cheese
• 8 oz cream cheese, room temp
• ¼ c sugar or more to taste
• Juice of 2 lemons
• 2 egg yolks
— Mash all ingredients and mix until fully incorporated.

To Make Blintzes:
— Spray a non-stick 7-8” skillet with cooking spray. Pour about ¼ c batter into hot pan and swirl to coat bottom of pan evenly with the batter. Brown lightly on both sides, move to a plate, stack and continue until all batter is used.

To Assemble:
— Place 2 or more Tbsp of filling on the bottom ¼ of each crepe. Roll once to cover. Fold each side towards the center like a burrito and roll till closed.

To Cook:
— Melt butter in sauté pan and place blintz seam side down. Brown and turn to the other side. Brown that side and enjoy.