I used to devour these Ashkenazi-style filled crêpes at my grandmother’s in Brooklyn. My two favourite fillings were cheese and blueberries.
Combine the dry ingredients. Whisk together the wet ingredients vigorously, then add the dry mixture while beating until combined. You need to let the batter rest for at least 1 hour before cooking. If possible, make it the night before and keep it in the refrigerator.
Combine the ingredients for the cheese filling with a fork. Cook the filling in a saucepan over low heat, stirring constantly for 10 minutes or until you have a consistency similar to mashed potato.
Melt the butter in a pan over medium heat. Combine the blueberries, sugar and cornflour and cook in the butter for 5 minutes or until it has thickened.
Heat a little oil in a frying pan over medium heat. Pour and spread a ladle of batter in the hot frying pan. When the bottom begins to brown, turn the pancake with a spatula. Spread about 2 tablespoons of filling in the middle of the crêpe, fold in the edges and roll the crêpe to enclose the filling. Keep cooking the blintz on both sides — it should be golden brown all over. Serve hot with sour cream.
© 2013 All rights reserved. Published by Murdoch Books.