Recipe - Francess Blintzes

BLINTZES
1 1/3 pound Russet potato; cut into
1inch cubes
3 Eggs
One half teaspoon Salt
Three fourths cup Flour
1 tablespoon Vanilla extract

FILLING
6 ounce (Three fourths cup) farmer's cheese
AND 3 tablespoons plain
yogurt; OR 6 ounces cottage
cheese
One half cup Sugar
1 One half tablespoon Grated orange peel
2 tablespoon Melted butter or margarine

SUZETTE SYRUP
1 One half cup Freshly squeezed orange
juice
1 tablespoon Grated orange peel
3 tablespoon Unsalted butter
One fourth cup Sugar
3 tablespoon Curacao liquor

In a saucepan, cover the potato slices with cold salted water and bring to
a boil. Partially cover and cook for 15 minutes, or until tender.

Drain and mash the potato with a potato masher, ricer, or through a
strainer.

Add the eggs and salt to the potatoes. Gradually and alternately add the
flour and 1 One half cups water. Add 1 tablespoon vanilla extract. Strain the
batter, pushing with the back of a spoon to force it through the strainer.
Set aside for 1 hour, covered.

Brush the skillet with oil and heat the pan until too hot to touch but not
smoking (the batter will clog and not spread if the skillet is too hot)..
Pour in 3 tablespoons batter and quickly tilt the pan in all directions to
spread it evenly in the bottom of the pan. Cook for about 1 minute, gently
nudging the sides with a cake turner and shaking the pan to loosen the
bottom as the blintz cooks. When the bottom looks golden, flip it over onto
a plate. Stack the blintzes on a plate as you make them.

In the food processor or blender, combine the farmer's cheese and yogurt or
the cottage cheese, sugar, and grated orange peel process until smooth.

To fill the blintzes, mound 2 tablespoons of filling in the center of each
and roll like a cigarette, then tuck in the ends. If you are not cooking
them right away, loosely cover then and set aside.

Just before serving, melt 2 tablespoons butter or margarine in a skillet
until it sizzles. Fry the blintzes on all sides for 1 minute. Serve hot
with the suzette syrup on the side.

NOTE: If farmer's cheese is unavailable, substitute the same amount of
cottage cheese, but in that case do not add yogurt, or the stuffing will be
too loose.

NOTE FROM AUTHOR: Franaces Brownstone makes the best blintzes I have ever
eaten. I added mashed potatoes to her blintz batter for the opportunity to
put the recipe in this book. Blintzes are crepes filled with savory or
sweet stuffings. I make these in a nonstick skillet 5 One half inches at the
bottom and 8 inches at the top.

SUZETTE SYRUP: In a large skillet, combine the orange juice, orange peel,
butter, One fourth cup sugar, and Curacao. Bring to a boil and boil down to 1 1/4
cups. Pour over Frances's blintzes or turos palascinta. Makes 1 One fourth cups
syrup.

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Feb 28,
1998