by PK Hawk

Created on: April 25, 2010   Last Updated: August 29, 2010

How to make cherry blintzes, or crêpes at home, (to die for).

There is actually a difference between blintzes and crêpes, though many people use the two terms interchangeably. The blintz is of Yiddish origin, and crêpes  are a French creation. If you just love the cherry blintzes, or cherry crêpes that you have eaten at your favorite restaurant, and and do not how to make them yourself, this is your chance to do just that.

While this recipe isn’t exactly from scratch, it is still homemade, even if you use your favorite pancake mix.  Just use more liquid when making blintzes, (crêpes) so the batter will be thinned. This will make your batter pour onto the griddle, or pan, in a smaller stream than for pancakes, making your finished product  lighter, thinner and  of a more delicate texture, and appearance, so your crêpes will be thin enough to qualify as crêpes, and not be just glorified pancakes. This will be less expensive than what you have paid to eat it at a restaurant, and costs about as much to make this recipe for your family, as you paid for one serving eating out.

Once you have perfected your cherry blintz (crêpe) recipe, you can impress guests, as well. They will never forget your kitchen talents, and will feel pretty special "that you have gone to all that trouble for them." It really isn't a difficult dish to prepare once you have it down, either.

This recipe will make enough blintzes/crêpes to serve three to four guests.  Of course it all depends on how many you make, and what size you make them. They are a delicate dish, and should have a delicate, somewhat elegant appearance. If you have filling mix left over, you can always serve it later.  It will last in the refrigerator, and be just as good in a few days.

Ingredients:

Sour Cream,            8 to 16 ounce container

Cottage cheese       8  to 16 ounces, depending on your taste

Vanilla extract      

Sugar                         both granulated and powdered 

Comstock Cherry Pie filling

Pancake mix

Start by preparing the filling first, so that once you have the crêpes cooked, you can quickly fill them before they cool too much, which may make them more prone to tear.

Mix sour cream and cottage cheese together in a two quart glass bowl to taste. Blend with

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