Cherry Vanilla Blintzes With Nectarines And Cherries

Recipe Ingredients

		Crepes
1/2 cup	118ml	Milk
1/2 cup	118ml	Water
3 cups	594g / 20oz	Eggs (large)
1 cup	62g / 2.2oz	All-purpose flour
2 tablespoons	30ml	Melted butter
		Nonstick vegetable spray
		Filling
1/2 cup	31g / 1.1oz	Dried cherries
1/4 lb	113g / 4oz	Cream cheese - room temperature
1 teaspoon	5ml	Vanilla extract
		= (or 1/2 scraped vanilla bean)
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Egg (large)
1 lb	454g / 16oz	Farmer's cheese, pot cheese, or
		Cottage cheese - (2 cups)
		Canola oil and butter - for frying
		Sour cream or yogurt - as accompaniment
		Nectarines and Cherries
1		Frozen sour cherries - (12 oz) - thawed, drained,
		Reserving the juice
2 tablespoons	30ml	Cornstarch
1 tablespoon	15ml	Butter
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Nectarines - sliced 1/3" wedges (large)
1/4 cup	59ml	Shlivovitz or brandy
1/2 lb	227g / 8oz	Fresh bing cherries - (optional), pitted

Recipe Instructions

For the Crepes: Put all of the ingredients except the butter into a food processor or blender and process until smooth, about 10 seconds. If necessary, scrape down any solids that stick to the sides. Add the butter and process for a few more seconds to blend. Refrigerate, covered, for at least 2 hours or overnight.

Set a 10-inch, non-stick crepe pan over moderately-high heat, then spray with non-stick vegetable spray. When nice and hot, remove the pan from the heat and add 2 tablespoons of batter, swirling to coat the bottom of the pan. Cook for 1 1/2 minutes until lightly browned. Set aside on a plate, cooked-side up, and continue with the remainder of the batter.

For the Filling: In a small saucepan, cover the cherries with water and bring to a boil. Remove from the heat and let rest. In a bowl, mix the cream cheese, vanilla, sugar, and egg until blended. Gently mix in the pot, farmer, or cottage cheese. Drain the cherries and mix them in.

Place 2 tablespoons of filling in the lower center of the blintz. Fold up once from the bottom, and then fold over the sides. Roll up the rest of the way. Repeat with the rest.

Heat 1 tablespoon of canola oil and 1 tablespoon of butter in a pan. In small batches (4), fry the blintzes fold-side down until golden brown. Gently flip to fry the other side. Serve with sour cream, and Nectarines and Cherries, flambeed in Shlivoviz.

For the Nectarines and Cherries, flambeed in Shlivovitz: In a bowl, whisk together the cherry juice and cornstarch. In a hot saute pan, melt the butter. Add the sugar, then the nectarines. Carefully pour in the shlivovitz. If it does not burst into flames spontaneously, ignite with a match. Gently swirl the pan and baste the nectarines until the flames die out. Add the cherry juice mixture and cook until bubbling for 10 seconds. Take the sauce off the heat; add the thawed and fresh cherries.

This recipe yields 4 servings.

Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-1B43) - from the TV FOOD NETWORK

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