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1
Beat the eggs lightly with a fork.
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2
Using a rotary beater, beat in the milk and water and a pinch of salt.
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3
Gradually beat in the flour, 1 heaping tablespoonful at a time.
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4
Be sure each addition is thoroughly absorbed before adding the next.
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5
Stop when the batter is the consistency of heavy cream.
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6
If there are air bubbles, stir in a little water and hit the bottom of the bowl against the counter top so the bubbles will rise to the surface.
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7
Bubbles will become holes in finished crepes.
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8
If the batter has lumps of flour, pour through a fine sieve, rubbing undissolved flour through.
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9
Let the batter stand for 30 minutes before frying.
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10
Stir before frying.
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11
Prepare the cheese filling by carefully mashing the pot cheese (if you use it) and farmer cheese together.
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12
For finest results, both can be rubbed through a sieve.
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13
Mix in the egg, sugar, cinnamon, vanilla, salt, and wheat germ, if you use it.
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14
Mash together well and adjust the seasoning.
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15
To fry crepes, it is best to have a traditional crepe pan or a 6 1/2-inch skillet.
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16
Have on hand 4 or 5 tablespoons of melted sweet butter.
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17
Batter is most convenient to pour if it is in a pitcher or a bowl with a lip.
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18
Add 1 tablespoon melted butter to the batter.
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19
Stir the batter between pourings; do not beat.
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20
Spread a thin film of butter on the skillet and heat until a drop of water froths but does not jump or sizzle.
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21
Pour in just enough batter to cover the pan.
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22
After pouring, tip and rotate the pan so the batter covers the bottom, then quickly pour excess batter back into the bowl.
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23
If the batter sets in ripples as it is poured, the pan is too hot; if it slides around without setting, the pan is not hot enough.
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24
Work very quickly so excess is poured off before it sets and the crepe becomes too thick.
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25
When the crepe looks dry around the edges and begins to curl from the pan, invert the pan over a clean towel and drop the crepe out.
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26
Rebutter the pan every 2 or 3 crepes, Crepes should not be brown, but a pale golden glaze is acceptable.
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27
Ideally, they should be the color of boiled noodles.
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28
Be sure you keep the cooked sides up on the towel.
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29
Continue until all the crepes are made; you should have about
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30
The lip or tab formed when excess batter is poured back will be convenient for filling the crepe.
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31
With the tab toward you, on the cooked side of each crepe place a rounded tablespoonful of cheese filling.
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32
Turn tab with filling over once, fold over the side of the crepe, then continue folding to form a small rectangle.
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33
Fill all crepes before folding, so the amount of filling in each can be adjusted to fill all crepes evenly.
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34
Place fold side down on a platter and store in the refrigerator until just before serving.
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35
Or wrap the blintzes In foil, two to a packet, and freeze.
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36
To fry blintzes, heat enough butter in a frying pan to enable the blintzes to swim slightly.
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37
Fry slowly over moderate heat until the first side is golden brown.
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38
Turn and fry the second side.
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39
If the blintzes are frozen, keep the heat very low and cover the pan for the first 7 or 8 minutes.
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40
By the time the blintzes are golden brown and crisp on both sides, the filling should be thoroughly hot all the way through, so adjust the frying time accordingly.
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41
Serve immediately with beaten sour cream, to be spooned on at the table.
