Polachinta (Hungarian Blintzes)

Source: Margaret Messinger and Florence Levine and Barbara Pistrang

SERVES: 6-8 people


Crepes Filling

4 eggs 1 lb. farmer cheese

3/4 cup sugar 8 oz. cream cheese

1 cup water 2 egg yolks

1 cup flour 1/2 tsp. salt

pinch salt 1/2 cup sugar

1/2 tsp. vanilla 1 tsp. orange or vanilla extract

pat of butter 1/2 cup raisins

1 tsp. cinnamon


Combine filling ingredients, blending well. Set aside.

Combine crepe ingredients. Beat well by hand until smooth.

Heat small frying pan. Add pat of butter. Pour 3-4 tablespoons of crepe batter into pan and roll pan around to cover all surfaces. Pour off excess batter. Cook one minute. Turn on other side until light brown. Remove from pan. Continue making crepes until batter is gone. Fill crepes with large spoonful of filling. Fold and tuck. Serve warm. To reheat, place in baking dish, cover with foil and heat in low oven for 15 minutes. Serve with sugar and cinnamon or sour cream.