Grandmother Janice Shapotkin's blintzes:




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1 cup flour

1 cup ice water (or ½ water and ½ milk chilled)

2 eggs

¼ teaspoon salt

¼ sugar (optional)

2 tablespoons butter (melted)

¼ teaspoon of vanilla


1 pound pot cheese (or farmer's cheese)

1 egg yolk

½ teaspoon salt

1 tablespoon sugar

Optional: blueberries, lemon rind, cinnamon, or vanilla


Make a paste of the flour and ice water (or milk). Beat the eg salt. Add to the flour and water. Then add the melted butter the batter is smooth.

Put butter or oil in frying pan. Drop a few tablespoons of batter the bottom of the pan). Fry on one side until the edges curl away from the pan. My grandmother would then invert the pan and bang it to release the blintz. Place on a cloth, fried side up. Stack them to keep them warm.

Mix all the filling ingredients together. My grandmother used to make first and chill in the refrigerator.

Place a heaping tablespoon of the mixture in the center of a fried wrapper. Turn up the bottom side of the circle to begin making an envelope. Overlap of the circle. Fold the sides and tuck in.

Fry on both sides until browned




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