Grandmother's Blintzes

Grandmother's Blintzes
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I have always enjoyed a good blintz. I do not know why my grandmother started to make these wonderful thin pancakes stuffed and topped with wonderful fruit and her own fresh whipped cream.(They had a dairy). I say this because this sure is not considered a Pennsylvania Dutch food item. But she loved to make these. You will see the batter about half way down called crepes. You can use this batter and make crepes too. It looks like a lot of work but the presentation is well woth it.
Grandma had a small set of china with small violets on them. This set had a tea pot too. So when she was having ladies over she usually got this set out to serve. Now you understand she put it away clean. But she always rewashed her china before serving anyone. She would put down a nice white tablecloth and if it was a season she had flowers, fresh flowers would be on the table. If not, she used a pot of ivy.

She was a farmer's wife and busy but she loved to have friends over. But because they usually were all farmers wives they knew this time was not a lengthy time. They all had chores to do and families to care for. But grandma would say this was the time in the day that even farmers wives could be "ladies of leisure" for a time. I still remember how she greeted each with a hug and how they would soon be laughing. But if there was a need in the community...a new baby, someone sick...a death....someone down...they would discuss that and decide what each could do that week. They did more than talk...they did the deeds that were needed. Than after about an hour they were on their way happy and relaxed, ready to go to the barn,garden,tobacco shed or back to household duties. They may have swapped patterns for sewing, crocheting or knitting.. They may have swapped good recipes. the guests usually had brought a small hostess gift....a jar of jelly, a slip or cutting from a plant....a potholder but whatever it was it was a gift from the heart. But whatever they brought or whatever they did they felt love and a real sense of Christian sisterhood.

As I was thinking this morning about our lives filled with racing around I thought we need to begin "afternoon" teas with our friends. We need to teach our children what it is like to really care and spend time with friends. So many people have no idea anymore what real friendship really is. We seem to be a society of acquaintances passing in the night. So today I am challenging you and me to get the spirit of hospitality back into our homes.


Yield: 6 servings


4 ounces cream cheese, softened

8 ounces small curd cottage cheese

3 eggs, plus one egg yolk

1/4 cup plus 1 Tbs. sugar

1/2 cup plus 1 Tbs. flour

3/4 teaspoon vanilla

3/4 cup sour cream

1/4 cup milk

1/4 cup butter, melted

1 teaspoon lemon peel, grated

1 tsp baking powder


1 cup fresh or frozen mixed berries, thawed

3/4 cup blackberry of blueberry syrup

Preheat oven to 350 degrees. Butter an 8-inch square dish with 2-inch high sides (2 quart pan).

BLINTZ: Place cream cheese, cottage cheese, the egg yolk, 1 Tbs. of sugar, 1 Tbs. of flour and vanilla in a blender container. Blend on low speed until smooth, stopping and scraping down side of container once. Transer cheese mixture to bowl; set aside. Do not wash blender.

Place the 3 eggs, sour cream, milk, butter and lemon peel in blender container. Blend on medium speed until smooth. Add combined 1/2 cup flour, 1/4 cup sugar and the 1 tsp. baking powder. Blend on high speed until smooth.

Pour half of the batter into the baking dish. Drop small spoonfuls of cheese mixture in evenly spaced rows on top of batter. Pour remaining batter on top. Bake until puffy and edges begin to turn golden, about 45 minutes.

TOPPING: Combine berries and syrup in a small saucepan. Heat over low heat until warm, stirring occasionally. Cool blintz on wire rack for 5 minutes. To serve, cut into squares; top with berries. Makes 6-8 servings.


Servings: 6


1/2 c. margarine

1/4 c. sugar

2 eggs, beaten

3/4 c. milk

1 1/4 c. flour

1 tsp. baking powder

1/2 tsp. salt


8 oz. dry cottage cheese

2 eggs

8 oz. creamed cottage cheese

2-4 T. sugar

1/2 tsp cinnamon

pinch salt

dash vanilla


1 tsp. grated orange rind

1-2 oz. cream cheese

1-2 oz. sour cream


Cream together margarine and sugar. Beat in eggs and milk. Mix flour, baking powder and salt. Combine and blend all. Preheat oven to 350F.

Mix together filling ingredients. Pour half of batter into a greased 8x8 inch glass baking pan. Pour in all of the filling and spread evenly. Cover with remaining batter. Bake 55 minutes. Cool slightly, cut into 12 pieces. Serve with sour cream and jam.

Can easily be doubled. Don't double salt or cinnamon. Use a 9x13 inch pan.


1-1/4 cups (10 oz.) Ricotta Cheese

1 cup (4 oz.) Shredded Swiss Cheese

1/4 cup confectioners sugar

1 teaspoon grated lemon rind

1 package (4 oz.) crepes (9-inch)

4 medium pears, cored and sliced 1/4-inch thick

2 tablespoons butter or margarine

1 teaspoon fresh lemon juice

2 tablespoons brown sugar

1/2 cup golden raisins

1/2 teaspoon cinnamon

1/2 cup chopped, toasted pecans

Stir together Ricotta and Swiss cheeses, confectioners sugar and lemon rind. Separate crepes according to package directions. Place bout 2 tablespoons cheese mixture in center of each crepe.

Fold both sides over filling; fold top and bottom edge over center, forming squares. Place blintzes, seam-side down, in 13 x 9-inch baking dish. Cover with foil.* Bake at 350F 10 minutes or until heated through.

Meanwhile, in medium skillet, cook pears in butter over medium heat 3 minutes or just until crisp-tender. Stir in lemon juice, brown sugar, raisins and cinnamon; heat through. Pour over blintzes. Sprinkle with chopped pecans. 10 servings

*At this point, blintzes can be refrigerated overnight. Let stand at room temperature 15 minutes before baking. Bake 20 minutes or until heated through.


2 eggs

few shakes salt

1/2 cup flour

3/4 cup milk (whole, low or non fat)

Butter or margarine to grease the pan

FOR CREPES: Beat 2 eggs well and combine with salt and flour. Mix to a creamy consistancy. Add milk gradually and keep mixing so batter does not lump. If lumpy, strain after mixing. Put aside or refrigerate. (May be prepared a day or two in advance and kept in the refrigerator until ready to use. If you do this, bring it back to room temperature before starting to make the crepes.) Also, mix well before starting and as you are making the crepes as the mixture tends to separate slightly.


Yield: 8 servings

12 ounces creamed cottage cheese

2 eggs, lightly beaten

1/2 cup flour

1/2 teaspoon baking powder

7 tablespoons sugar

2 tablespoons melted butter

Pinch salt

Dash Paprika, nutmeg

Combine cottage cheese, eggs, flour, baking powder, sugar, butter and salt, mix thoroughly. Fill (to the top) about 8 well- greased muffin cups. Top each with dash of paprika and nutmeg.

Bake in a 350 degrees for about 1 hour. Muffins will puff up high while cooking but will drop back down. Can also be made day ahead and reheated. Serve plain or with sour cream.

Once a year abouth the fouth of July, we would go to Jersey for big sweet blueberries. She would make this sauce and it is so good!

Warm Blueberry sauce

1/4 cup sugar

1 Tablespoon flour

pinch of salt

1 cup of water

1 teaspoon fresh lemon juice

1 cup blueberries

1/2 Tablespoon unsalted butter

1/4 teaspoon cinnamon

In a saucepan, combine sugar, flour, water, salt, and lemon juice. Cook until mixture thickens slightly. Add the blueberries and cook over moderate heat, stirring for one minute. Remove from heat, add butter, and stir until melted. Add cinnamon and stir. Spoon sauce over


4 cups frozen spinach

3 tablespoons butter or extra virgin olive oil

2 cups scallions, chopped

1 tablespoon sesame oil

1 cup sharp cheddar cheese, grated

1 cup mozzarella, grated

Salt and pepper

Completely defrost the spinach and squeeze out any excess liquid. Add the butter or olive oil to a skillet and saute the scallions about 2 minutes. Add the spinach and continue to cook about 5 minutes longer. Add the sesame oil, cheddar, and mozzarella, folding the spinach over the cheese until it melts. Season with salt and pepper. Remove the filling from the pan and cool before stuffing your blintz crepes.

If you refrigerate the mixture, it is best to bring the spinach to room temperature, and drain again before stuffing or your blintzes will be soggy.

Click here more of Donna's Tea Time recipes!


About The Author

Donna had the privilege of growing up in a Mennonite family in Lancaster, Pennsylvania. She is married and lives in Georgia. Donna has 3 children and 3 grandchildren. She also writes a Column called Cooking with Don, which you can sign up for here and another list called Sites for Learning

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