I know that I have a tendency toward hyperbole when it comes to food, but these really are the best blintzes I’ve ever had. (My apologies to Mother and Mother-in-Law, whose excellent recipes served as a starting point.) The blintz skins are from a French crepe recipe, which yields a more tender, creamy pancake than traditional blintz batter.

We use an 8-inch crepe pan, which makes fairly large blintzes. For a larger number of smaller blintzes, use a 6-inch or 5-inch pan. If you are inexperienced at making crepes, you may wish to make a bit of extra batter to allow for mistakes.

Crepes
Yield: about 10 8-inch crepes

1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons butter (the real kind), melted
1/2 teaspoon vanilla
2 eggs
butter for frying

Mix flour, sugar, baking powder and salt in a medium bowl or in the bowl of an electric mixer. Beat with mixer or wire whisk until smooth. (Alternatively, use a blender or food processor.)

Stack a layer of paper towels and a layer of wax paper near the range top for depositing the crepes after frying.

Melt 1-2 tablespoons butter in an 8-inch crepe pan or skillet over medium heat. When butter begins to bubble, add a scant 1/4 cup batter and gently tilt the skillet back and forth until a thin layer of batter covers the bottom. Fry until the edges begin to brown, about 30 seconds. Flip the crepe onto the wax paper. Repeat until there is no longer space on the wax paper, then cover the crepes with an additional layer of paper towel topped with a layer of wax paper. Continue until the batter is used up.

Allow to cool to room temperature or chill in refrigerator before filling.

Cheese Filling
Yield: enough for about 10 large blintzes

1 pound farmer or ricotta cheese, or a combination
1 egg
2-6 tablespoons sugar
1 tablespoon sour cream
1 teaspoon vanilla
1/2 teaspoon salt
zest of 1/2 lemon and/or sliced fresh fruit

Combine all ingredients. (Fruit can be combined with the cheese mixture at the outset or added to individual blintzes before they are wrapped.)

Potato Filling
Yield: enough for about 10 large blintzes

2 pounds Yukon gold or other boiling potatoes, peeled and cubed
4 tablespoons butter (yes, the real kind)
3 shallots, diced
1/2 cup milk
3 tablespoons sour cream
3/4 teaspoon salt
freshly ground black pepper to taste

Place potatoes in a large saucepan or stock pot and add enough water to cover. Bring to a boil. Reduce heat and simmer 25-30 minutes, or until potatoes are soft.

While potatoes are boiling, melt 1 teaspoon butter in a small skillet over medium heat. Add shallots and cook until golden. Remove from heat.

When potatoes are ready, remove them from heat and drain. Whip with an electric mixer until smooth. Add shallots and remaining ingredients and mix well.

To Prepare Blintzes

Place one crepe on a large plate, brown side down. Spoon a few tablespoons of filling onto crepe about a quarter of the way from the left or right edge, creating a vertical row ending about 1 1/2 inches away from the top and bottom. Fold top and bottom of crepe over filling. Fold the nearer side over the filling and roll the blintz up. [UPDATE: pics here.] Repeat until all the crepes are used.

Place the blintzes in a single layer in a rectangular baking pan. (Do not pack cheese blintzes too tightly, as they will expand in the oven.) Bake cheese blintzes 10 minutes at 350 degrees F. Potato blintzes need only be warmed before serving.

Blintzes can be frozen and reheated in a 325 degree oven for 20-30 minutes.

Serve with sour cream.