J. Arthur Gordon, proprietor of Raleigh’s Irregardless Café, recommends that cooks at home use his recipes only as a guide. “Do not hesitate to alter or add anything which, in your own judgment, might make yours a truly unique meal.”

Ingredients for the blintzes
8 ounces cream cheese, softened

1/2 cup ricotta cheese

rind of one-half orange, grated

rind of one-half lemon, grated

1 egg yolk

1 tablespoon honey

1/4 teaspoon cardamom

dash of nutmeg

1 Crepe Recipe

butter for frying

Crepe recipe

5 eggs

3/4 cup white flour

3/4 cup milk

1/8 teaspoon salt

1/4 teaspoon oil

1/4 teaspoon sugar

2 tablespoons butter

Makes 12 crepes

Break eggs into blender. Turn blender on to medium. Slowly add sifted flour, then add milk, oil, sugar, and salt. Melt about 1/2 teaspoon butter in a well-seasoned 9-inch omlette pan. Pan is hot enough when the butter bubbles but doesn’t brown. Pour in 2 tablespoons batter, tilt the pan to cover bottom. Cook about three minutes, then carefully flip over and cook another three minutes. Repeat until all batter is used up.

Cook the crepes according to the recipe. Set aside. Mix all the filling ingredients together thoroughly. Place about 2 tablespoons of filling a little below center of the crepe. Fold up bottom. Fold in about 1/2 to one inch of each side, then roll up. This forms a small envelope with the filling inside. When they are all filled, fry in butter until browned on both sides.

Reprinted from The Irregardless Cooks, by Arthur Gordon, with permission from the author.