This Blintz Recipe Survived the Holocaust

Step 1

To make the strawberry sauce, in a medium saucepan, cook the strawberries, sugar, water, and cornstarch, over medium-low heat, until the berries are very soft, about 15 minutes. Puree the berries and stir in the lemon juice and grated peel. Serve hot or cold over blintzes.

Step 2

Prepare the blintzes batter by whisking together all the ingredients. The batter should be thinner than a pancake batter, and a golden color. Refrigerate the batter while you prepare the filling.

Step 3

For the filling, combine all the filling ingredients and gently blend until smooth.

Step 4

Heat a pat of butter in an 8-inch nonstick skillet. Ladle about ¼ cup of batter into the center of the pan and quickly swirl the pan in a circular motion to evenly distribute the batter. Fry for 1 minute and then flip the blintz over. Cook for just a few seconds on the flip side and remove to a waiting paper towel. Cover with a second paper towel to prevent the blintz from drying out. Wipe the pan clean of the residual butter, add a fresh pat and follow the same process until you have used all the batter.

Step 5

When cool to the touch, begin filling the blintzes. A large tablespoonful plopped right in the middle of the blintz should do it. Fold the blintz by bringing the two ends to the middle, and then fold the two sides into the middle, creating an oblong little package. Their irregular shape lets people know they are homemade, so don’t fret if they don’t look perfect. (You can freeze the prepared blintzes and fry them at a later time.)

Step 6

Fry the filled blintzes. Heat several pats of butter in the same skillet and fry them for several minutes or until golden brown.