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Lewisville Blintzes

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • Crepes:
  • 1 1/4 cups Flour
  • 4 tablespoons Sugar
  • 1/4 teaspoon salt
  • 4 Eggs, beaten
  • 1 1/4 cups Milk
  • 2 tablespoons melted butterFilling:
  • 1/2 cup prepared Instant Mashed Idaho Potatoes
  • 1 cup small curd cottage cheese (drained)
  • 2 Eggs, beaten
  • 1/4 cup sour cream
  • 3 tablespoons Sugar
  • Salt to taste
  • grated rind of 2 lemons
  • 1 teaspoon vanilla extract
  • 1/4 cup raisins, plumped in boiling water, drained
  • butter
  • sour cream
  • raspberry jam


1 To make crepes sift together flour, sugar and salt. Add eggs and milk, stirring until batter is smooth. Mix in melted butter.

2 Refrigerate for a minimum or 2 hours. Prepare filling by combining potatoes, cottage cheese, eggs and sour cream.

3 Mix in sugar, salt, lemon rind, vanilla extract; blend well. Stir in raisins; set aside.

4 In a small frying pan, melt 2 teaspoons of butter over medium heat. When it begins to bubble, pour in 3 tablespoons of batter.

5 Tip the pan and let batter cover the surface. Cook for about 2 minutes or until the pancake is brown underneath.

6 Remove cooked side down to a plate covered with waxed paper. Lightly butter pan before cooking each crepe.

7 To fill pancakes place 2 tablespoons of filling on browned side of each crepe.

8 Fold all sides over the filling to make a rectangular envelope-like blintz.

9 Fry in melted butter until golden brown. Serve with sour cream and raspberry jam

Source: Idaho Potato Commission