Monday, April 15, 2013

recipe update: spring brunch

Back when I nannied in Hoboken, I used to spend my Saturdays off wandering around Manhattan, and I would always start the morning with blintzes at Sarabeth's. I kept meaning to try something else - but they were so good I never did. For Easter this year we all had a potluck brunch at a friend's tiny apartment (quiche and homemade granola and yoghurt and hot cross buns and berries and lattes) and I decided to make blintzes. I simplified the recipe I have from my mother, tweaking it so that the ingredients were cheaper and the prep was easier - they still take a little time but not very many ingredients.

I made these again yesterday (with my best prep-chef boyfriend) for a small brunch after church at All Soul's. And, since I had both ingredients in the fridge, bacon wrapped asparagus.

Torunn's Simplified Blintzes (with ginger tangerine filling)

1 c flour
1 c milk
2 eggs
2 tbsp melted butter
1 tbsp sugar

Whisk ingredients together in a large bowl. Make on a HOT pan ahead of time - or have someone making them while you fill.

1 container Ricotta cheese
1/4 c sugar
1 tsp vanilla
Optional: 2 tbsp tangerine or orange juice
1 tbsp tangerine or orange zest
1 tsp ground cardamon
2 tsp ground ginger

Put a dollop of filling in the center of a crepe, fold edges over so that it is a square, covered pocket. Once all of your crepes are filled and folded, butter your hot pan, and cook the crepes a few at a time until browned lightly on each side. Serve with berries.

1 comment:

  1. RICOTTA CHEESE - so delicious
    4 c. whole milk
    (preferable organic and not ultra-pasteruized)
    2 c. heavy cream or half & half
    1 tsp. kosher salt
    3 Tbls. wite wine vinegar

    Pour milk/cream into a stainless-steel or enameled pot and stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Let stand for 1 minute until it curdles - curds & whey will become obvious.

    Pour mixture into cheesecloth-lined sieve and allow to drain at room temperature for about 30 minutes. If you want it thicker, you can drain it for longer. Transfer the ricotta to a bowl and use immediately or cover with plastic wrap and refrigerate. It will keep for 4 to 5 days.

    You will love this in your blintzes or just eat it by the spoonful with a little jam!