Galganov's INCREDIBLE Blintzes!
From: Galganov's Recipes

BLINTZES: This recipe makes approximately 14 blintzes.

To make this recipe you will need:

2 large mixing bowls
a measuring cup
a potato masher (you can use a fork but that's the hard way)
a skillet 8 to 10 inch (20 to 26 cm) approx - Teflon would be nifty for preparing the crepes
an egg beater or whisk a ladle (for pouring the batter into the pan for the crepes)
2 soup spoons (for placing the cheese)
measuring spoons

The required ingredients are:


*blend all ingredients well until they are absolutely smooth.
*Set your stove to medium-low (between 3 and 4 on a "1 to 9" dial - make necessary adjustments for gas or propane.)
*Pour a little batter into the pan and roll the pan around to make a thin crepe (if the batter is too thick - thin it with a little milk). Fry the crepes only until done - Do not brown them. They must stay soft enough to roll easily.
*Use plenty of butter to keep the crepes from sticking.

*Using the potato masher (or other utensil that you may find easier) blend all ingredients well until the mixture is absolutely smooth.
*Taste a little bit to check for lumps and to see that there is enough sugar and salt for your taste.
*Set the mixture aside.

Assembly and final preparation
*put a dollop (a heaping spoonful) of the cheese mixture onto the side the crepe (about 1 1/2 inch [3 1/2 cm] from the edge).
*fold the crepe over the top of the cheese.
*fold the sides of the crepe over and then roll the crepe up so that it looks like a tiny package of meat.

Prep for Serving

*On medium-low heat - fry the blintzes (on both sides) in lots of butter until they are golden brown.
*Some people like them cold as a snack (they must still be fried) but we like them hot - covered in sour cream.

A blintze tip: My grandmother used to fry up all the crepes and lay them out on a flannel sheet to soak up the excess grease. We use a lint free dish towel.