BREAKFAST BLINTZES WITH CARAMELIZED RHUBARB AND SOUR CREAM
Cooking blintzes takes a bit of practice. A nonstick skillet is a great help. The first blintz is almost never perfect; just discard it and start again. The blintzes can be made up to step 5 up to two hours ahead. The extra quarter tablespoon of sugar in the blintz batter is important -- it is a generous pinch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter; let cool.
- Combine the flour, salt, 1/4 tablespoon sugar, eggs, milk, and 2 tablespoons reserved melted, cooled butter in the bowl of a food processor, and process until smooth. Transfer to a medium bowl, cover with plastic wrap, and place in the refrigerator at least 1 hour or overnight.
- Fill a large bowl with ice and water; set aside. Melt remaining 9 tablespoons butter in a large saute pan over medium heat. Sprinkle remaining 1 cup plus 2 tablespoons sugar over butter; cook until sugar has dissolved and starts to turn golden brown, about 5 minutes. Add rhubarb; cook, shaking pan vigorously to coat in caramelized sugar, until rhubarb is tender and just starting to fall apart, about 5 minutes. Add brandy to pan, shake pan, cook just until liquid comes to a boil, about 30 seconds; remove from heat. Transfer rhubarb to a small bowl; set into the ice bath to stop the cooking.
- Heat a 10-inch nonstick saute pan over medium heat. Melt about 1/2 tablespoon butter in saute pan; swirl to coat. If butter pools, gently wipe with a paper towel. Pour a scant 1/4 cup chilled batter into hot saute pan. Swirl pan to form a thin, even layer; cook blintz until bottom is very lightly browned, about 2 minutes. Do not turn over. Loosen edge of blintz with a spatula; slide out of pan onto a piece of waxed paper. Continue making blintzes until all batter is used (you may not need to add butter to pan each time); place a piece of waxed paper between each one.
- Transfer a blintz, cooked side up, onto a plate. Spoon a generous 1/4 cup of rhubarb filling (getting a nice amount of fruit to liquid) into center of blintz. Carefully fold up blintz, creating an envelope for filling; set aside, seam up, on a baking sheet. Continue filling and folding until all blintzes and filling have been used.
- Melt just enough butter to lightly coat bottom of large saute pan (use same nonstick saute pan or a slightly larger saute pan if you wish, over medium-low heat). Arrange 2 or 3 filled blintzes at a time, depending on size of pan, in saute pan; cook until blintzes are golden and crisp on both sides, about 4 minutes per side. Serve immediately with sour cream.
GLUTEN-FREE BREAKFAST BLINTZES
Steps:
- In a small bowl, combine the milk, eggs and butter. Combine the flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between., In a blender, cover and process cheeses until smooth. Add sugar and extract; pulse until combined. Spread a scant 1 tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle. , Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-12 minutes or until heated through. Serve topped with berries and dust with confectioners' sugar if desired.
Nutrition Facts : Calories 180 calories, Fat 7g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 319mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
RHUBARB SOUR CREAM PIE
This is a favorite in our house during rhubarb season. My husband who doesn't care much for rhubarb loves this pie. It has a creamy sweet tart tang.
Provided by S. HODGE
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
- In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
- Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.
Nutrition Facts : Calories 492.6 calories, Carbohydrate 75.2 g, Cholesterol 51.2 mg, Fat 20.1 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 188.3 mg, Sugar 51.6 g
BLUEBERRY BLINTZES
These paper-thin crepes can be filled with just about anything. For this rendition, a handful of blueberries is blended into a velvety mixture that's spooned into golden, delicate pancakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 18
Steps:
- Make the crepe batter: Whisk together milk, 1/2 cup water, 2 tablespoons melted butter, and the eggs in a medium bowl. Whisk in flour and salt; set aside.
- Make the sauce: Stir blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium-low heat. Bring mixture to a low boil. Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes. Set aside.
- Make the filling: Puree cottage cheese, cream cheese, sugar, and vanilla seeds in a food processor. Transfer to a medium bowl; stir in blueberries. Set aside.
- Make the crepes: Stir together remaining 3 tablespoons melted butter and the oil in a small bowl; reserve 1/4 cup for cooking blintzes. Heat an 8-inch nonstick skillet over medium heat. Lightly brush pan using remaining butter-oil mixture. Pour a scant 1/4 cup batter into pan; swirl to form an even layer. Cook until bottom is lightly browned, about 1 1/2 minutes. Using a heatproof spatula, flip crepe; cook 30 seconds. Transfer to a plate. Repeat with remaining butter-oil mixture and batter.
- Transfer a crepe to a clean work surface. Spoon 2 heaping tablespoons filling onto crepe 1 inch from bottom and sides. Fold bottom over filling. Fold in sides, and roll up. Set aside, seam down. Repeat with remaining crepes and filling.
- Heat the reserved 1/4 cup butter-oil mixture in clean pan over medium heat. Working in batches of three, fry blintzes, turning once, until golden and crisp, 2 to 2 1/2 minutes per side. Place two blintzes on each plate. Spoon warm sauce over top, and dust with confectioners' sugar.
CHEF JOHN'S CHEESE BLINTZES
If you're ever talking to someone who's been to, or used to live in, New York City, and the subject of cheese blintzes comes up, you will almost always see their face light up. While there are several steps, they're fairly simple, and so totally worth the effort.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h15m
Yield 5
Number Of Ingredients 16
Steps:
- Place 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.
- Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.
- Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.
- Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish.
- Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz.
- Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.
- Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 33.2 g, Cholesterol 207.2 mg, Fat 26.9 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 12.9 g, Sodium 517.8 mg, Sugar 9.9 g
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