Lewisville Blintzes



  • 1 1/4 cups flour
  • 4 tablespoons sugar
  • 1/4 teaspoon salt
  • 4 eggs, beaten
  • 1 1/4 cups milk
  • 2 tablespoons melted butter


  • 1/2 cup prepared Instant Mashed Idaho Potatoes
  • 1 cup small curd cottage cheese (drained)
  • 2 eggs, beaten
  • 1/4 cup sour cream
  • 3 tablespoons sugar
  • salt to taste
  • grated rind of 2 lemons
  • 1 teaspoon vanilla extract
  • 1/4 cup California Raisins, plumped in boiling water, drained
  • butter
  • sour cream
  • raspberry jam


  1. To make crepes sift together flour, sugar and salt. Add eggs and milk, stirring until batter is smooth. Mix in melted butter. Refrigerate for a minimum or 2 hours. Prepare filling by combining potatoes, cottage cheese, eggs and sour cream. Mix in sugar, salt, lemon rind, vanilla extract; blend well. Stir in raisins; set aside.
  2. In a small frying pan, melt 2 teaspoons of butter over medium heat. When it begins to bubble, pour in 3 tablespoons of batter. Tip the pan and let batter cover the surface. Cook for about 2 minutes or until the pancake is brown underneath. Remove cooked side down to a plate covered with waxed paper. Lightly butter pan before cooking each crepe.
  3. To fill pancakes place 2 tablespoons of filling on browned side of each crepe. Fold all sides over the filling to make a rectangular envelope-like blintz. Fry in melted butter until golden brown. Serve with sour cream and raspberry jam.
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Yield: 8 servings

Photo Credit:
Laura Kurella
(Recipe Photo Contest Winner)

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