So many cultures have a dish that uses a thin pancake; the French have the crepe, I enjoyed palacinke in Croatia with my friend Carol, and my friend with Hungarian heritage often makes Palacsinta for me when I visit.
My mom rarely made us blintzes and told us how difficult it was to make the crepes, but the trick is the pan. If you have a pan of a good weight that is seasoned well, the finished crepe will slide off easily when you lift the edges carefully.
So, this morning, to send my sister on her way back to the coast with love, I made blintzes, using farmer cheese from the local market for the filling, applesauce and a cinnamon syrup I made and Oregon made vanilla yogurt for a tangy topping to all that sweet yumminess.
From Joan Nathan’s The Jewish Holiday Kitchen
Alternatively, prepared cherry or blueberry filling make a great filling.
For the crepes:
Beat 3 eggs with 1 cup of milk, 1/2 teaspoon salt and 2 tablespoons of oil. Stir in 3/4 cup of flour.
Heat a very small amount of butter in a 6-inch skillet. Use a ladle to put in enough of the batter to coat the pan, tilting the pan to help the batter cover the bottom, then pour any excess back into the bowl.
It takes only a very short time for the bottom to brown. Use a silicon spatula or another flat wide spreader to lift the edges of the pancake from the pan. Flip the pan over a dish and the crepe will fall off.
Put two tablespoons of filling in the center of the brown side of the crepe.