About the Chef

Name of Chef: Diane Hillman
Age: Over 65
Family Members: Husband – Bill, Two grown children and five grandchildren. One son, Chip, lives in Poway with his wife, Linda, and son, Daniel.92064JuneJuly2013_Recipe_Blitzes_ChefPhoto1
Hobbies/Interests: Cooking and baking, RV camping and being a docent at Sikes Adobe Farmstead.
Favorite Local Activity: Hiking the beautiful trails in this county with my dog.
About the Recipe: This was my mother’s recipe. She never measured anything so I had to watch her numerous times to get it right. It is all about knowing when the batter is thin enough to produce almost see through crêpes and technique, getting the batter in and out of the pan fast enough. My children and grandchildren love these.
About the Chef: I am a retired PharmD. I spent most of my career working for Sharp HealthCare. I took an interest in cooking and baking while I was in high school and always loved the challenge of adapting recipes to our tastes.

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2 eggs
1/4 cup water
2/3 cup flour*
3/4 cup milk
1 tablespoon melted butter
1 tablespoon sugar


1/2 pound dry curd cottage cheese**
4 ounces farmers cheese  (or low fat small curd cottage cheese)
4 ounces cream cheese  (in brick form without extra liquid)
1/4 cup sugar (or to taste)

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1. Whisk eggs in a bowl or one quart measuring cup with a pour spout.
2. Add liquid ingredients.
3. Using wax paper, wipe a very thin layer of butter to coat a seven-inch frying pan (or crepe pan). Do this only once.
4. Heat the pan to hot and then quickly pour a small amount of batter into the pan to coat. Pour the excess batter back into the bowl.
5. Turn the pan over a dish and sharply tap. The wrapper should fall out. If it does not fall out, gently loosen the edge and try again. If it folds on itself, carefully lift and reposition so it lies flat. Place the wrappers on top of each other.

1. FillingMix all ingredients thoroughly.
To assemble:
2. Place a heaping tablespoon of the filling about two inches from the edge of the wrapper.
3. Fold the wrapper edge over the filling. Fold the sides in toward the center and roll.
4. Fry in butter until both sides are browned.
5. Alternatively, place blintzes on a greased cookie sheet, brush melted butter over each one and bake at 400 degrees F for 10 to 15 minutes

Tips: *If batter is too thin, add one or two tablespoons of flour. The wrapper should be thin but solid (no tiny holes).
**Dry curd cottage cheese is regular cottage cheese without the addition of cream or milk. It can be found at natural food stores or made at home by putting cottage cheese in a colander and rinsing it well to remove the extra dairy before letting it dry.