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Breakfast Blintzes with Caramelized Rhubarb and Sour Cream

Recipe Summary

Yield: Makes 12

Ingredients

Ingredient Checklist

11 tablespoons butter (1 3/8 sticks), plus more for pan

1 cup all-purpose flour

1/4 teaspoon table salt

1 cup plus 2 1/4 tablespoons sugar

4 large eggs

1 cup milk

1 1/2 pounds trimmed rhubarb, cut into 1/2-inch lengths (about 5 cups)

1/4 cup plus 2 tablespoons brandy

1/2 pint sour cream, or more if desired

Gallery

Breakfast Blintzes with Caramelized Rhubarb and Sour Cream

Recipe Summary

Yield: Makes 12

Breakfast Blintzes with Caramelized Rhubarb and Sour Cream

Breakfast Blintzes with Caramelized Rhubarb and Sour Cream

Breakfast Blintzes with Caramelized Rhubarb and Sour Cream

Recipe Summary

Yield: Makes 12

Recipe Summary

Yield: Makes 12

Yield: Makes 12

Makes 12

Ingredients

Ingredients

  • 11 tablespoons butter (1 3/8 sticks), plus more for pan
  • 1 cup all-purpose flour
  • 1/4 teaspoon table salt
  • 1 cup plus 2 1/4 tablespoons sugar
  • 4 large eggs
  • 1 cup milk
  • 1 1/2 pounds trimmed rhubarb, cut into 1/2-inch lengths (about 5 cups)
  • 1/4 cup plus 2 tablespoons brandy
  • 1/2 pint sour cream, or more if desired

Directions

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.

Reviews

Add Rating & Review

8 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  0

2 star values:

                                  4

1 star values:

                                  2

Reviews

Add Rating & Review

8 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  0

2 star values:

                                  4

1 star values:

                                  2

Add Rating & Review

8 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  0

2 star values:

                                  4

1 star values:

                                  2

8 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  0

2 star values:

                                  4

1 star values:

                                  2

8 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  0

2 star values:

                                  4

1 star values:

                                  2
  • 5 star values:
  • 1
  • 4 star values:
  • 1
  • 3 star values:
  • 0
  • 2 star values:
  • 4
  • 1 star values:
  • 2

All Reviews for Breakfast Blintzes with Caramelized Rhubarb and Sour Cream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Breakfast Blintzes with Caramelized Rhubarb and Sour Cream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest