Blintzes -- Is food like a religion

My mother used to make blintzes. Would that I still had her recipe. It's likely been twenty-five or more years since I have made them. Amazing how you forget something you think you wouldn't ever.

I did as best as I could without my mother's authentic recipe. I went to the internet. There was nothing like my mother's recipe anywhere. My mother's blintzes never had lemon in them, or raisins, or vanilla. Like religion, remembered recipes have to be done right!

My mother's filling was cottage cheese, cinnamon, sugar, and an egg to keep it together. She may also have added a little flour to the filling.

No recipe I saw really told you how to make the blattele (like a crepe.)  I saw no recipe that told you, when the blattele is done, to bang the small frying pan upside down on a cutting board. I don't know that anyone can quite know how to do it without having seen it done. When you do it, the blattele come out perfectly.

When you have the filling inside the blattele and the whole thing rolled up, you then fry it in butter until golden brown.

Then you, or your guests, drop a few spoonfuls of blueberry jam and sour cream on top.

I had the dream of making blintzes for Santhan, yet the blintzes I made did not live up to my dream of them. I have lost my touch. They didn't look like my mother's nor did they taste as good.

For one thing, I must have put too much butter in the frying pan. My blintzes didn't get golden brown. My filling was too moist and the whole thing didn't hang together.

A recipe that said it would make 24 wrappers made about ten, and I had a whole lot of filling left over.  I don't remember that my mother put four egg yolks in the batter. I am sure she didn't. My mother never separated eggs in her whole life.

I won't put the recipe here because it wasn't really successful, but I will keep looking for a recipe that is more like my mother's. Or maybe someone has one?

What did I do with the leftover filling? I made lokshen kugel. You can't go wrong with this.

Boil some wide egg noodles. Add the sweetened and cinnamoned cottage cheese filling and a whole egg, salt and pepper, and pour into a casserole pan. Dot it generously with butter on top. Bake in 350 oven until set and golden brown.