If you can't find pre-made crepes like we were lucky enough to have been given, I've included a recipe for them below, much like Baby's mother used to make--the filling is his own concoction.
Preheat oven to 250° FIngredients
Crepes (adapted from Gourmet magazine, 1958):
1 cup plus 2 tablespoons whole milk2 large eggs
1 cup all-purpose flour
3 tablespoons plus 1 teaspoon unsalted butter, melted and cooled slightly
1/4 teaspoon salt
Whisk milk, eggs, flour, 2 tablespoons butter together until batter is smooth, about 1 minute. Let batter stand at room temperature 1 hour (this prevents tough crêpes). Add 1/2 teaspoon butter to skillet and brush to coat bottom. Heat over moderate heat until hot, about 30 seconds, then pour 1/4 cup batter into skillet; tilt pan to distribute batter evenly. Cook until underside is just golden, about 2 minutes, then jerk skillet to loosen crêpe and flip crêpe with a spatula. Cook underside lightly, 30 seconds to 1 minute. Transfer crêpe with spatula to a heatproof platter and keep warm in oven. Make 7 more crêpes in same manner, transferring to oven.
1 lb Farmer Cheese
1/4 tsp vanilla extract
1/2 cup sour cream or plain yogurt (can also use fat-free)
1 tsp confectioner's sugar, plus more for dusting
Fruit jam of choice (we used scrumptious Hero black cherry fruit spread)
Pinch of salt
Mix all of the ingredients together in a bowl. Let sit for 15 minutes. Add 1 Tb of cheese mixture to the lower third center of the crepe; add 1 tsp of jam. Fold sides in first and then roll up from bottom. Melt butter in medium to medium-high heat. Pan fry your blintzes approximately 2 minutes on each side until golden brown. Top with a lush amount of jam and a gentle snow of confectioner's sugar. Serve at once.