Cheese Blintz with Blueberry Compote

I just found this great show which I am going to schedule on my Tivo: Bay Cafe. Apparently, KRON4 has all these local shows targeting the bay area, I really like them and am going to start exploring outside of my narrow Asian scope. =)

Cheese Blintz with Blueberry Compote

Adapted from Jesse Cool�s Breakfast in Bed, published by Harper Collins

Prepared by Joey Altman

Blintz Batter

4 eggs, beaten

� cup unbleached white flour

a big pinch of salt

1 cup whole milk

3 tablespoons of melted butter

For the filling

2� cups farmer�s cheese

1 egg yolk

� cup sugar

� teaspoon ground nutmeg

� teaspoon cinnamon

� teaspoon salt

� cup blue berries

butter or vegetable oil

2 cups fresh blueberries

1/2 cup sugar

sour cream for garnish (optional)

1. In a medium size bowl, mix together the flour and salt

2. Gradually whisk in the eggs and then the milk until smooth.

3. Stir in the melted butter.

4. Lightly oil a heavy, 8-inch crepe pan, and heat it over a medium heat.

5. Pour in about 3 tablespoons of batter, and tilt the pan to spread it evenly over the bottom. Cook the crepe until it�s brown on the bottom and no longer runny on the top (don�t flip it!) Remove it to a plate with a spatula.

6. Cook the rest of the batter, oiling the pan again each time and stacking the finished crepes on top of each other, cooked side up. You�ll have about twelve.

To make the filling

1. In a medium size bowl, mix together the cheese, yolk, sugar, nutmeg, cinnamon, salt and berries.

To make compote

1. In a non-reactive sauce pan on medium heat cook the berries and the sugar together just until the sugar dissolve completely and the berries just start getting soft, approximately for 5 minutes.

To finish the blintzes

1. Place a crepe, browned side up, on a flat surface.

2. Place 2 generous tablespoons of filling in a fat line down the center.

3. Fold one side over the filling. Fold both ends in toward the center, and then roll the blintz the long way to seal.

4. Allow2 -3 blintzes per person. Freeze extra.

5. Heat a small amount of butter or vegetable oil in a large, heavy skillet over medium heat.

6. Working in batches, place the blintzes in the pan, seam side up, and cook until lightly browned, 3 to 4 minutes, turn and brown on the other side, to 4 minutes longer. If they have been frozen, brown the blintzes over low heat, covered, and turn them more often.

7. Transfer the blintzes to a plate and top them with the blueberry compote and sour cream if you like and serve immediately.

BC 04-22