This recipe was perfect for three sisters in the kitchen: one at the stove, one at the filling and rolling the crepes, and one working on the next batch of batter.

We refuse to guarantee the number of finished crepes you will end up with, although this recipe should give you about six to eight. For one thing, if this is your first attempt at crepes, most of them will look terrible. We strongly recommend a practice run, and you can eat the funny-looking results in private with fruit and powdered sugar or a nice jam. And if you have made crepes before, you already know that there will be some failures involved. In the end, you’ll make as much batter as you need to get the number of crepes you want.

If you want large quantities of crepes, make single batches of batter instead of doubling or tripling the recipe. We have found that the batter loses its fluff, or worse, starts to turn a weird color. You can run the blender while you are waiting for the crepe in the pan to brown, and the batter needs to rest for a couple of minutes anyway.

• 3 eggs
• 1 cup water
• ½ cup flour
• Dash salt
• Vegetable oil
• Parchment paper

Prepare the filling ingredients for whatever you are making, and set aside. Spread parchment paper on counter.

To make crepes, combine eggs, water, flour and salt in a blender, and allow to rest for a few minutes. Lightly brush oil over the surface of a nonstick 8- or 9-inch saucepan, and heat over medium. When pan is hot, pour about ½ cup batter into it (use ⅓ cup in a smaller pan). Spread batter into a circle. As it heats, bubbles will begin to appear; when the edges begin to brown and set, gently shake the pan back and forth to see whether the crepe slides around easily. When it does, and it appears lightly browned on the bottom and firm on top, turn the pan upside down over the parchment paper and tap the pan on the counter to release.

We promise that the first one will be a mess – do not panic. Throw it out. Re-oil pan and repeat. You will get the hang of it.

When crepe has cooled slightly, place a spoonful of filling on the not-browned side of the crepe and roll it up. When you get better at making crepes, you can graduate to this: have two nonstick pans oiled and ready, and plenty of counter space to cool two or three crepes. Start with batter in one pan; when the bubbles begin to appear in the first, put ½ cup batter in the second. By the time the first crepe is cooked and on the counter, the second crepe should be ready to come out of its pan.

Cheese Blintzes

• 16 ounces ricotta or farmers cheese
• 1 egg – as this filling is not cooked, use liquid pasteurized egg
• Sugar to taste (but we recommend you go less instead of more)
• 1 teaspoon vanilla
• Sour cream
• Preserves or jam

Combine cheese, egg, a tiny bit of sugar, and vanilla, and set aside. When crepe has cooled slightly, place a spoonful of filling inside and roll it up. Serve immediately, with sour cream and a good preserve or jam on the side. We like pretty much everything from Bonne Maman, and the elderberry, currant, and plum jellies and jams from The Vermont Country Store; try out your favorites.

both recipes from Mamcik