Polachinta (Hungarian Blintzes)

Source: Margaret Messinger and Florence Levine

SERVES: 6-8 people


Crepes Ingredients

4 eggs

3/4 cup sugar

1 cup water

1 cup flour

pinch salt

1/2 tsp. vanilla

pat of butter (for frying)

Crepes Filling Ingredients

1 lb. farmer cheese

8 oz. cream cheese

2 egg yolks

1/2 tsp. salt

1/2 cup sugar

1 tsp. orange or vanilla extract

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.