Cherry Vanilla Blintzes with Nectarines and Cherries, Flambeed in Shlivovitz
- 1/2 cup milk
- 1/2 cup water
- 3 large eggs
- 1 cup all-purpose flour
- 2 tablespoons melted butter
- Nonstick vegetable spray
- 1/2 cup dried cherries
- 1/4 pound cream cheese, at room temperature
- 1 teaspoon vanilla extract or 1/2 scraped vanilla bean
- 2 tablespoons sugar
- 1 large egg
- 1 pound (2 cups) farmer's cheese, pot cheese, or cottage cheese
- Canola oil and butter, for frying
- Sour cream or yogurt, as an accompaniment
- Nectarines and Cherries, Flambeed in Shlivovitz, recipe follows
- 1 (12-ounce) package frozen sour cherries, thawed and drained, reserving the juice
- 2 tablespoons cornstarch
- 1 tablespoon butter
- 2 tablespoons sugar
- 2 large nectarines, sliced into 1/3 inch wedges
- 1/4 cup shlivovitz or brandy
- 1/2 pound fresh bing cherries, pitted* (optional)
- 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.
- 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.
milk, water, eggs, flour, butter, vegetable spray, dried cherries, cream cheese, vanilla, sugar, egg, s cheese, canola oil, sour cream, nectarines, sour cherries, cornstarch, butter, sugar, nectarines, shlivovitz, bing cherries
Taken from www.foodnetwork.com/recipes/cherry-vanilla-blintzes-with-nectarines-and-cherries-flambeed-in-shlivovitz-recipe.html (may not work)