Grandma Lisser's Kitchen

This recipe belonged to my little Russian Grandmother all 4’ 6” of her. I wish I had the pleasure of spending time with her but unfortunately she passed before I was born. Luckily for me, my mother kept Grandma Lisser very much alive for me by sharing stories and some of the specialties of this wonderful woman’s kitchen. We are still trying to recreate her carrot cookies, we are getting close but without a recipe it is a lot of trial and error. All we have is my mother’s memory of how they looked, smelled and tasted. As soon as we get it right I will post and share with everyone. Until then, here is a recipe for Grandma's Blintz’s which managed to make its way through the family over these many years.

Blueberry Blintzes

CREPE:
1 cup of all purpose flour

2 lg. eggs

1 cup of milk

1/4 tsp. of salt

Place all 4 ingredients in a blender and process until smooth. Allow batter to rest for 30 minutes.
To cook crepes, heat an 8" crepe pan and butter it lightly. Add just enough batter to coat the bottom of the hot pan with a thin layer. Cook until just set and lightly golden. Flip or turn and cook second side until light golden. Turn onto a dinner plate and cook remaining crepes.

Filling:

1 1/2 cups of cottage cheese

1 lg. egg, beaten

2 tbsp. of sugar

1/ 2 tsp. of cinnamon

1 cup of fresh blueberries or substitute fruit of your choice

2 tbsp. of fresh bread crumbs (to absorb excess moisture)

2 tbsp. of butter
¼ cup powdered sugar, optional

Drain the cottage cheese and press through a sieve. Mix together the cottage cheese, egg, sugar and cinnamon. Gently stir in 3/4 cup of the berries, if the mixture is runny; carefully stir in the bread crumbs.
Place a spoonful of filling on the crepe, fold in the ends and roll up. Melt 2 tablespoons of butter in a non stick skillet and sauté the blintzes until golden, sprinkle with powdered sugar. Serve hot with a dollop of sour cream or yogurt and top with the remaining blueberries.
This recipe will make 6 to 8 servings

RoBoppy/Flickr