The story opens....
......as Janet steps out of the front door at 5110 Holt Ave. onto the driveway. She shrieks at the top of her lungs so the whole street can hear, “Marcy.. Norman.. Bradley.. come home! Your father’s on his way, Annie made Blintzes!!!”
We come running (not walking) home from every direction. We wash up and take our places at the table. We sit waiting for dad to arrive. Mom unwraps the plastic wrap, then unfolds the tin foil. A lot. We got a lot this time. Yay.
Mom melts some fresh butter in the pan. She sautes the pale light pillows from heaven ever so lightly. She puts them on our plates. We are lucky this time. We each get three. Are they as good? Mmmm. They are as good or better than last time. Plain is best because Annie’s blintzes are just that good. But applesauce, sour cream, cinnamon sugar and or jam are perfectly acceptable to accompany…
By now have you figured out that when we were at the table there was absence of tension and anxiety in the air? The exact opposite of wasp-y families where an absence of drama and tension in the house gives way to tension at the dining table…have you noticed that? Funny, eh? And so true…
Auntie Annie’s Cheese Blintzes ~
Two process dish. First make crepes. Then make filling/blintzes. Fill crepes and keep them covered in fridge, or freeze, until ready to saute in butter.
So by now you know my two kids are gluten free. I made gluten free crepes, and regular crepes. GF crepes are very delicate and tear easily…practice makes perfect. It does not matter if they tear, nothing has to be perfect in cooking. FYI, I made all these cheese blintzes for Michael and Julie’s engagement brunch!
Gluten Free Crepes ~
- 1 c Pamela’s Baking & Pancake Mix (its tastes very good, not dairy free/has buttermilk solids)
- 1 1/4 c milk (I use 1% lactaid)
- 2 large eggs
- 2 T melted butter
- ¼ t salt
- 1 t sugar
- ½ t vanilla
Mix all ingredients together.
Let the batter sit in the fridge for as long as you can before cooking (e.g. make it in the morning and begin to make crepes 4 hours later) The batter can stay in the fridge for up to 2 days, but really folks, don’t do that. You have raw egg in there.
Heat a small flat crepe pan, NO, you don’t need one but I bought one on our incredible trip to Paris with Frank and Deedy at Dehillerin.
We spent hours in there while Dave and Frank went for beers. You can use any small frying pan, or a big one if that’s all you have, it all works. In a big pan you will have a wiggly edge. It’s ok, just fold it all up and no one will ever know after they are filled.
Give a VERY SMALL shot of non stick spray and melt a tiny little bit of butter on the pan. You will not need to do this with every crepe. Do it at first, then if one starts sticking, do it the next time…ok?
When the pan is very hot, turn the heat down to low and give your batter a nice stir, then pour a tablespoon or two of batter onto the pan. Swirl the batter so that it covers the circumference of the pan. When the edges look like they are curling and drying, take a narrow spatula and flip the crepe. Cook it until it begins to peel away from the pan, about 30 seconds after the flip. Stack the crepes on a clean surface lined with paper towels. If they tear, don’t worry, you will fix them when you fill them.
Regular Crepes ~
Yes, they taste a little bit better than gluten free, but just slightly.
- 1 c flour, I use King Arthur
- 2 eggs
- 1 c milk
- ½ c water
- 1 t sugar
- ½ t vanilla
- ¼. t salt
- 2 t melted butter
In a kitchen aid, blender, or bowl and beaters, combine all the ingredients. Process until smooth. Cover and refrigerate up to 4 hours.
Heat a skillet over medium-high heat and give a VERY SMALL shot of non stick spray and melt a tiny little bit of butter on the pan. You will not need to do this with every crepe. Do it at first, then if one starts sticking, do it the next time…ok?
When the pan is very hot, turn the heat down to low and give your batter a nice stir, then pour 2 tablespoons or so of batter onto the pan. Swirl the batter so that it covers the circumference of the pan. After a minute of so, when the edges look like they are curling and drying, take a narrow spatula and flip the crepe. Cook it until it begins to peel away from the pan, about 30 seconds after the flip. Stack the crepes on a clean surface lined with paper towels. If they tear, don’t worry, you will fix them when you fill them.
Now for the real good stuff: you won’t see a recipe like this on the internet…Hoop cheese? Do you remember that? Farmer Cheese? – do you know how good it is to find these old fashioned but authentic for cheese blintzes cheeses? Do it!
- 8 oz Cream Cheese or Neufchâtel (⅓ fat reduced cream cheese) You will not get the same result with fat free cream cheese, don’t use it
- 1 c cottage cheese
- 2 packages farmer cheese (only because I can’t find hoop cheese anymore … then it would be one of each)
- 2 eggs
- 2 t sugar
- 1 t vanilla
- Grated rind of one whole lemon
Bring all ingredients to room temperature. Blend together – I use a Cuisinart or Kitchen Aid so the bits from the cottage cheese break down some. Or you can use a mixer. It is ok. They will come out fine.
Fill small crêpes with a tablespoon of cheese mixture. Fold it on 4 sides and place seam side down on a sheet pan. Lightly saute in butter until golden brown. They should be soft, not fried hard like a hockey puck! Eat with sour cream, applesauce, cinnamon sugar and or jam. The Zabrowski’s (us) at them with applesauce and sour cream.
“Marcy ! … Norman ! … Bradley ! … Come ho-ome ! Auntie Annie made blintzes !!”