Blintzes from Kathryn Murray

Kathryn Murray was the wife of dance instructor Arthur Murray. As a team, Arthur and Kathryn's elegant dancing inspired millions of Americans to learn ballroom dancing which was taught in their chain of dance studios across the United States.Their hayday was in the years before Chubby Checker when dancing meant putting your arms around your partner.
Kathryn also taught America how to cook some great comfort foods like blintzes (pancakes.) Blintzes are similar to crepes suzette but they are more substantial, and thay are made with a lighter hand. They are made to enclose cheese or potato fillings. Marion and I used to eat great blintzes in a Polish restaurant in Queens but the best blintzes I ever tasted were served at a large kibutz in Isreal.

Makes about 14 thin pancakes

6 eggs, beaten
1 tsp. salt
4 T. flour
2 T. water

1. Beat eggs and salt. Mix flour and water in a small bowl and gradually add to it about a capful of the beaten egg. Then add this mixture to the rest of the beaten egg (this is to prevent lumping.)

2. Cover work surface near your stove with wax paper on which pancakes can be tossed as cooked.

3. The secret of making thin, tender blintzes is to watch the heat of the pan carefully. Use a 6 inch heavy skillet or a crepe pan. Heat the pan gradually until a bit of butter dropped on it will sizzle but not smoke. Try to keep the pan at the same heat.

4. Grease the pan lightly but completely with butter. Hold the handle with your left hand as you pour enough batter to make a thin layer that will just cover the pan. Turn your left hand back and forth as you are pouring so that the pan will be covered quickly and evenly.

5. If your pan is correctly heated, the thin pancakes should start bubbling almost immediately. Give the pancake a few seconds until "set" and then invert the pan over wax paper so that the pancake drops out. Note: Pancake is now lying raw side down, cooked side up.

6. Continue making rest of pancakes, greasing pan with butter as needed.


Filling:

1 pound cottage cheese
1 egg, beaten
1/2 tsp. salt
dash of pepper
zest of lemon or orange


1. blend filing

2. Then place heaping T. full in center of cooked pancake. Roll pancakes and place. side by side in greased baking pan.

3. Twenty to 30 minutes before serving, place baking pan in heated 350 degree oven. Bake until pancakes are golden brown.

4. Serve on very hot plates and pass garishes. These can include sour cream, cinnamon, apple sauce or apricot, blueberry or strawberry jam.