CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
1 1/3 |
lb |
Russet potato, cut into |
|
|
1-inch cubes |
3 |
|
Eggs |
1/2 |
t |
Salt |
3/4 |
c |
Flour |
1 |
T |
Vanilla extract |
6 |
oz |
3/4 cup farmer's cheese |
|
|
AND 3 tablespoons plain |
|
|
yogurt OR 6 ounces |
|
|
cottage |
|
|
cheese |
1/2 |
c |
Sugar |
1 1/2 |
T |
Grated orange peel |
2 |
T |
Melted butter or margarine |
1 1/2 |
c |
Freshly squeezed orange |
|
|
juice |
1 |
T |
Grated orange peel |
3 |
T |
Unsalted butter |
1/4 |
c |
Sugar |
3 |
T |
Curacao liquor |
1 |
|
cups syrup. |
INSTRUCTIONS
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 1/2 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 1/2 inches at the bottom and 8 inches at
the top. SUZETTE SYRUP: In a large skillet, combine the orange juice,
orange peel, butter, 1/4 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 Posted to recipelu-digest by ncanty@juno.com
(Nadia I Canty) on Feb 28, 1998
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