Blintzes are the Jewish cultures’ version of stuffed crepes. This version is from my Savta’s (grandma’s) recipe collection. We used ricotta cheese but if you have more time, I recommend making your own farmer’s cheese. Brandy-soaked currant (optional)

For the crepe batter:

• 2 eggs
• 1/2 cup milk
• 1 cup flour
• pinch of salt
• butter for the pan

For the filling:

• 1 1/2 cups ricotta or fresh farmers cheese
• 1 egg yolk
• 2 tablespoons flour or matzah meal
• 3 tablespoons sugar
• pinch of salt
• ground cinnamon and/or cardamom to taste

Start by straining the cheese through a double-layer of cheesecloth. Tie it up and hang it in the refrigerator tied to a long spoon over a bowl until cool and of the thickness you desire (overnight is perfect but even a few hours helps).

To make your crepe batter:

Blend eggs, milk, flour and salt. Using an 8 to 10-inch non-stick skillet over low-medium heat with some butter, pour a thin layer of batter into the center of the pan, swiveling the man with your wrist to spread it out. Let cook until the crepe can be easily separated from the pan and the top is just dry. Cook on one side only! Remove to a parchment-lined plate. Retreat until you use up the crepe batter. You can overlap the crepes slightly as you go but be gentle.

To fill and cook your crepes:

Mix your cheese with the egg yolk, flour or matzah meal, sugar, and spice. Spread out your crepes, browned side up. Place a heaping tablespoon of cheese in the upper middle of the crepe. Gently fold in the two sides and then bring the bottom up over the sides, tucking in and rolling so the cheese is all enclosed in a tight package, the white side of the crepe is facing out and there a re not protruding pieces of crepe. Repeat with remaining crepes and filling. Warm a skillet of medium high heat. Add some butter and fry the blintzes on both sides until golden brown and warm. Enjoy with fresh seasonal fruit and sour cream.