Breakfast Blintzes with Caramelized Rhubarb and Sour Cream

• 11 tablespoons butter (1 3/8 sticks), plus more for the pan
• 1 cup all-purpose flour
• 1/4 teaspoon 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

1. Melt 2 tablespoons butter; let cool.
2. 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.
3. Transfer to a medium bowl, cover with plastic wrap, and place in the refrigerator at least 1 hour or overnight.
4. Fill a large bowl with ice and water; set aside.
5. Melt the remaining 9 tablespoons butter in a large saute pan over medium heat.
6. Sprinkle the remaining 1 cup plus 2 tablespoons sugar over the butter; cook until the sugar has dissolved and starts to turn golden brown, about 5 minutes.
7. Add the rhubarb; cook, shaking the pan vigorously to coat it in caramelized sugar, until the rhubarb is tender and just starting to fall apart, about 5 minutes.
8. Add the brandy to the pan, shake the pan, and cook just until the liquid comes to a boil, about 30 seconds; remove from heat.
9. Transfer the rhubarb to a small bowl; set into the ice bath to stop the cooking.
10. Heat a 10-inch nonstick saute pan over medium heat.
11. Melt about 1/2 tablespoon butter in the saute pan; swirl to coat.
12. If the butter pools, gently wipe with a paper towel.
13. Pour a scant 1/4 cup chilled batter into the hot saute pan.
14. Swirl the pan to form a thin, even layer; cook the blintz until the bottom is very lightly browned, about 2 minutes.
15. Do not turn over.
16. Loosen the edge of the blintz with a spatula; slide out of the pan onto a piece of waxed paper.
17. Continue making blintzes until all the batter is used (you may not need to add butter to the pan each time); place a piece of waxed paper between each.
18. Transfer a blintz, cooked side up, onto a plate.
19. Spoon a generous 1/4 cup rhubarb filling (getting a nice amount of fruit to liquid) into the center of the blintz.
20. Carefully fold up the blintz, creating an envelope for the filling; set aside, seam up, on a baking sheet.
21. Continue filling and folding until all the blintzes and filling have been used.
22. Melt just enough butter to lightly coat the bottom of large saute pan (use the same nonstick saute pan or a slightly larger saute pan, if you wish, over medium-low heat).
23. Arrange 2 or 3 filled blintzes at a time, depending on the size of the pan, in the saute pan; cook until the blintzes are golden and crisp on both sides, about 4 minutes per side.
24. Serve immediately with sour cream.

butter, flour, salt, sugar, eggs, milk, trimmed rhubarb, brandy, sour cream

Taken from www.epicurious.com/recipes/food/views/breakfast-blintzes-with-caramelized-rhubarb-and-sour-cream-393174 (may not work)