Jul 10, 2013

More Milchigs? No Problem!





This year the Nine Days may seem more like 2 weeks. If you’ve run out of recipes to prepare for dinner this week we’ve got some more tasty ideas—especially if your family loves blintzes.
Blintzes or crepes are loved all over the world. They may have different names and a variety of fillings but all consist of a thin pancake containing no leavening agent. In some countries the batter may contain chopped fruit or herbs. They may be covered with butter, sour cream, jam, honey, or caviar. They may be served flat and layered or they might be folded or rolled into a tube. Even tortillas and burritos are similar in how they are made although corn flour is used instead of wheat. Egg rolls and spring rolls are the Oriental version. Every cuisine has its own favorites because they are traditional, tasty and versatile.


This dish can be served as part of a buffet or for dessert; it gets rave reviews any time at all!

For the crepe batter:
2 cups flour
1/8 teaspoon baking powder
¼ teaspoon salt
1/3 cup sugar
2 cups milk
4 eggs
1/3 cup butter, melted (3 ounces)
1 tablespoon pure vanilla extract

For the filling:
4 ounces custard powder (available at The Peppermill)
1 cup water
1 cup sugar
3 cups milk
2 cups heavy cream
¼ cup confectioners’ sugar

Make the blintzes:
In a food processor, or by hand with a whisk, combine dry ingredients.  Add milk, eggs, butter and vanilla. Let batter rest 15 minutes. This keeps the finished blintze from being a bit rubbery.
Heat a 10” skillet and brush with butter. Pour ¼ cup crepe batter into pan and swirl to spread evenly. Cook until lightly browned and flip over to brown other side. Using all crepe batter should yield 10 to 14 crepes.
Make the custard:
Dissolve custard powder in 1 cup water. In a medium saucepan, simmer milk and sugar until combined and small bubbles form around the edges of pan. Remove from heat and add dissolved custard powder. Whisk until custard thickens and looks smooth. Set aside to cool.
Beat heavy cream with confectioners’ sugar until firm peaks form. Carefully fold cream into custard in 3 batches.
Line a 9” springform pan with parchment paper. Place 1 crepe on bottom of pan. Spread 1/3 cup filling over crepe. Continue filling Chill 2-4 hours or overnight.
To serve, unmold gateau and sift confectioners’ sugar on top. Slice in wedges.
              
This recipe uses a secret ingredient to boost the flavor or your blintzes. Your family will love it!

For the crepes:


3 eggs
1 tablespoon sugar
1 tablespoon melted butter or oil
1½ cups flour
3 tablespoons vanilla pudding mix
1½ cups milk

For the Cheese Filling:
8 ounces farmer cheese
4 ounces cream cheese
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 egg

For the Blueberry Sauce:
2 tablespoons butter
2 pints fresh blueberries, washed and picked over
3/4 cup sugar
1 teaspoon cornstarch
1 lemon, juiced

Make the blintzes:
Beat eggs with sugar, oil and vanilla in a large bowl. Stir in flour and pudding mix until no lumps are visible. Add milk and mix until well combined. Let the batter rest in the refrigerator for 30 minutes.
Brush an 8 or 9 inch skillet or crepe pan lightly with oil. Heat over medium-high flame. When the pan is hot, pour in approximately 1/4 cup batter and tilt the pan to cover the bottom completely. Cook about one minute or until crepe is golden on the bottom. Flip the crepe and cook 45 seconds to brown the other side. Remove and cool on a rack or paper towel. Stack the blintzes only after they have cooled somewhat.
Make the filling:
Combine the farmer cheese, cream cheese, confectioners' sugar, vanilla and egg in a large bowl and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.
Make the sauce:
Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.
Assemble the blintzes:
Preheat the oven to 400 degrees F.
Lay one blintze on your work surface. Spoon 2 heaping tablespoons of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.
Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the blueberry sauce on top, dust with confectioners' sugar, and serve right away.

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