Cherry or Blueberry Blintzes


1 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups milk
2 eggs
1/2 teaspoon vanilla

Measure all ingredients into a mixing bowl. Use an electric mixer or a rotary beater to beat until smooth.

Use a pastry brush to coat the bottom of a cast iron or Teflon-coated 8-inch frying pan. Heat the pan for a minute or so on medium to medium-high heat.

Pour 1/4 cup of the batter into the skillet, and rotate the skillet to spread out the batter across the bottom. Cook until light brown (30 seconds to a minute), turn and cook until light brown on the other side. Stack crepes on a plate. Makes about a dozen crepes. Brush pan with shortening before cooking each crepe.


1 cup cottage cheese
1/2 cup sour cream
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon vanilla
1 can of cherry or blueberry pie filling (I have also used homemade jam, such as blackberry jam or strawberry jam)

Measure the cottage cheese, sour cream, sugar, lemon juice and vanilla into a bowl and stir until thoroughly combined.

Put 1 to 2 tablespoons of filling on the middle of a crepe. Fold over the sides of the crepe and then roll up. Brush the skillet with shortening again. Place crepes seam side down in the skillet. Cook over medium heat until heated through.

Serve warm with a couple of tablespoons of cherry (or blueberry) pie filling on top of each crepe.