Monday, January 17, 2011

Beth's Blintzes

My sister, Beth, mother of 1 girl and 7 boys, loves to cook. Her kids are grown and gone now, but she still loves cooking for all who visit.

Funny Story: All of Beth's boys are athletic and big - well over six feet - with corresponding appetites. One summer we bravely took all the kids up to my parent's cabin in the Sierras. Yep, 16 kids with a couple of friends. My parents wisely chose to stay home. One night we grilled hot dogs on the stove (what else are you gonna cook for that many people). John sat in awe as the starved locus descended on the weenies. One nephew - we'll call him No Neck because we've always called him No Neck since he has no discernible neck just muscle where his neck should be; yeah, he's a wrestler- made five trips to the kitchen for food without making it back to the dining table once, having eaten his hot dog on the way. He also had a funny habit of addressing his food first with comments like "Um, you lucky thing. I'm gonna eat you. You're goin' down!" For him, eating was clearly his passion.

You blintz purists will not recognize these as actual blintzes, since a proper blintz is supposed to be a thin crepe filled with mild cheeses, fruits, etc. Being more interested in ease and speed - you have to be when feeding the masses -, this is Beth's version, modified by her boys.

4 eggs, beaten
1 cup flour
1 cup cottage cheese
1 cup sour cream
2 Tbs sugar
pinch of salt
Optional: blueberries
Combine ingredients while heating a skillet (I prefer to use an electric) to medium high heat. Spread the rather thick batter on the butter-coated skillet; about 1/4 cup for each. Push the fresh blueberries into the blintzes as they cook. Turn when edges are a bit dry looking. Cook on the other side until the blintz is no longer jiggly - trial and error. Serve with syrup or powdered sugar. Great topped with strawberries and whipped cream, too.
Serves 2 big boys or 4 normal-sized people.

Here is a similar blintz recipe .

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