Stinque Recipe Challenge – Nana’s Blintzes
I watched my Nana make them many times as a child, and as a young adult she let me make them under her supervision. But like many grandmas, she never cooked from a recipe. I wrote down what she did sometime in 1982, but that piece of paper is buried somewhere in my mom’s house. Nana died in 1984, so I had to suss it out, and here’s what I came up with:
For the batter:
1 cup milk or water (milk makes a more tender shell)
3/4 cup sifted flour
1/4 tsp salt
Beat eggs well and add salt. Add flour slowly and beat it in. Add milk gradually and beat to a smooth batter. This will make a very thin batter, but it works.
My friend Michelle gave me her extra crepe pan (you want something 7 to 8 inches diameter at the bottom) so I’m using that. Lightly butter the pan, add batter, then my grandmother’s trick was to pour the excess back into the raw batter after a few seconds – this makes a nice, thin crepe.
For the filling:
1/2 pound of small curd cottage cheese
1/2 pound farmer cheese
1 egg yolk
Mix it all together.
Assembly – Nana always made them on a towel, so who am I to argue? Here are the photos: