For several years now, I've been privileged to cater a post-Thanksgiving brunch for one of my clients on the Saturday morning after Thanksgiving. It's always a great time. BTW, anyone who knows me knows that I love brunch, and recommend it as a great inexpensive, yet casually elegant way to entertain. A Post-Thanksgiving brunch is such a great way to kick back with friends, and watch all those college football games, after the big T-day holiday.
We set up an omelette bar with all the fixings, waffles, usually a salad with a sprinkling of that great seasonal item- pomegranate seeds, lots of yummy desserts, and free-flowing champagne. One of my favorite items is always on the menu- cheese blintzes. Yep, all those years in New York City- this LA to L.A. gal developed a taste for quintessential dairy deli food.
I serve them with a great Chunky Apple Compote (which started its life in my repertoire as an apple tart filling- so much better then bottled applesauce), and blueberries (about a pint) roasted briefly in the oven with a sprinkling of cinnamon and @ a cup of maple syrup poured over them, just until the berries begin to burst- oh, and of course, sour cream! If you're interested the Chunky Apple Compote recipe is at my L.A. Party Planning Examiner column (click on the link).
Thanks to Patti at Worth the Whisk for the blintz photo
(The crepe recipe is from Julia Child's The Way to Cook )
1 C. Wondra flour
2/3 C. each milk and cold water
3 large eggs
1/4 t. salt
6 T. clarified butter
Measure the flour into a bowl, then whisk in by dribbles the milk first, then the water to make a smooth blend. Whisk in the eggs, salt, and 3 tablespoons of the clarified butter. Let the batter rest for at least 10 minutes.
Heat the crepe pan (I reserve a couple of non- stick pans exclusively for crepes) until a couple drops of water sizzle across it, then lightly brush with clarified butter. Pour @ 1/4 of crepe batter into the center of the hot pan, and swirl and tilt the batter into all directions. The batter should cover the pan with a light coating- pour out any excess. After 30 seconds or so, the bottom of the crepe should be lightly browned. You may lift an edge with a spatula to check.
Shake the pan to loosen the crepe, then turn it over with a spatula (Julia says you may use your fingers, too)- this will be the non- public side of the crepe. Cook it another 15 seconds or so, then flip it out of pan onto a parchment lined sheet pan. I find that after the first crepe or so, I don't need to continue brushing the pan with butter.
1 pound cream cheese
1 1/2 pound farmer's cheese
3 large egg yolks
1 1/2 t. lemon zest, finely grated
1/3 C. granulated sugar
In bowl of mixer, blend the cream cheese and the farmer's cheese. Add the yolks 1 at a time,mixing well after each addition. Add the lemon zest and sugar. Chill until firm.
Place a crepe on work surface with non-public side up. Place @ 2 T. of cheese filling on the crepe leaving a 1to 1-1/2" border. Fold both sides of the crepe up to enclose the cheese, then the two ends to make a neat little envelope. Place the blintz, seam side down, on a parchment lined sheet, while you finish filling and folding the other crepes. I usually refrigerate them at this point. They may also be frozen. To cook the blintzes, lightly brush that exclusively reserved non-stick pan with a bit if clarified butter, then place the blintz in pan to lightly brown (3-4 minutes), then flip it over to brown the second side.
Makes @ 25-30 blintzes