Smoked Salmon Blintzes With Sour Cream And Chives
1 recipe batter
1 1/2 cups flour, sifted
1 1/2 teaspoons coarse salt
2 teaspoons baking powder
4 eggs
1 1/3 cups milk
1 cup water
3 tablespoons finely chopped chives
1 recipe filling
16 ounces dry curd cottage cheese
16 ounces small curd cottage cheese
3 egg yolks
1 lemon zest (about 1 1/2 teaspoons)
2 tablespoons finely chopped chives
1/2 pound Nova Scotia lox, sliced and finely diced
3 tablespoons butter
5 tablespoons corn oil, divided
1 pint sour cream
Resift the flour with the salt, baking powder, and pepper into a large bowl.
In a separate bowl beat the eggs, and then add the milk, water and chives. Make
a well in the sifted ingredients, pour in the liquid ingredients, and combine
with a few strokes. Ignore the lumps, they will dissolve when you stir the batter
before making the crepes. Let the batter rest for 30 minutes at room temperature.
While the batter is resting make the filling. In the work bowl of a food processor
combine the two types of cottage cheese, the egg yolks, lemon zest, and pepper.
Process for one minute. Remove to a medium-sized bowl and gently stir in the
lox and chives. Taste and adjust seasonings if necessary. Using a 5 to 6-inch
crepe pan make the crepes. Allow about 3 tablespoons of batter per crepe. Have
the pan well-heated before beginning. Using about 2 tablespoons of the oil,
brush the pan
with a little of the oil before adding batter each time. Cook each crepe on
one side until lightly browned, then turn and cook just a few seconds on the
other side. Remove to waxed paper to cool. As the pancakes cool, stake between
sheets of waxed paper. Divide the filling among the crepes, allowing about 1/4
cup per crepe. Fold up envelope-style, by first folding the bottom to cover
the filling, then folding over the two sides. Allow the seam to be on the bottom
of the blintz. (The blintzes can be made to this point ahead of time and refrigerated
or frozen.) In a 10-inch skillet heat one tablespoon each of the butter and
oil. Sauté the blintzes over medium heat, allowing them to brown nicely
on both sides. Add more butter and oil to the pan as needed. Keep warm in a
200°F oven while completing the batches. When ready to serve, stir the sour
cream until smooth and creamy. Place two blintzes in the center of the warmed
plate, spoon sour cream over them and garnish with the chives. Serving Size:
12.