Yield: 1 Servings
|1⅓ pounds||Russet potato; cut into 1-inch cubes|
|1 tablespoon||Vanilla extract|
|6 ounces||(3/4 cup) farmer's cheese AND 3 tablespoons plain yogurt; OR 6 ounces cottage cheese|
|1½ tablespoon||Grated orange peel|
|2 tablespoons||Melted butter or margarine|
|1½ cup||Freshly squeezed orange juice|
|1 tablespoon||Grated orange peel|
|3 tablespoons||Unsalted butter|
|3 tablespoons||Curacao liquor|
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 1½ 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 ½ inches at the bottom and 8 inches at the top. SUZETTE SYRUP: In a large skillet, combine the orange juice, orange peel, butter, ¼ cup sugar, and Curacao. Bring to a boil and boil down to 1 ¼ cups. Pour over Frances's blintzes or turos palascinta. Makes 1 ¼ cups syrup.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Feb 28, 1998