For favorite Passover recipes from my kitchen, please see Essential Passover from Scratch: Recipes and Stories from My Mother’s Kitchen

Passover Blintzes

For the bletlach (crepe):

• 1 c. matzo meal
• 2 c. (plus) milk
• 4 eggs
• 2 Tbs. sugar

Mix together all the ingredients and relax with a good book for 20-30 minutes. Heat butter in an 8″ crepe pan (or non-stick pan), and ladle in 1/3-1/2 cup of batter. When the bottom is brown, turn over with a spatula, or flip in the air if brave. Brown the second side adding more butter as needed. Fill, fold, and return to pan to brown.
Serve topped with preserves.

For the filling:

• 16 oz. ricotta
• 2 Tbs. cream cheese
• 1 Tbs. sour cream
• 1 egg
• 1 Tbs. sugar

Whisk together all ingredients. Fill and fold.

For the topping:

• 1 c. sour cream
• 1 Tbs. brown sugar

The blintzes, filled and returned to the pan for more cooking. Since the filling has raw eggs, be sure and cook them thoroughly.