Strawberry Rhubarb Blintzes Recipe

How to make it

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• Filling:
• Make the filling first.
• Combine ingredients in a saucepan and cook over medium heat until the rhubarb is tender and the juice has thickened slightly--about 8-10 minutes.
• Remove from heat and allow to fully cool before using
• Blintz crepes
• Combine ingredients in a blender and mix until smooth.
• Let the mixture rest for about 15-20 minutes.
• Place a non-stick pan over medium heat--ideally, the pan should be about 8 inches in diameter.
• Coat with a little butter.
• Pour 3-4 Tablespoons of batter in the pan and quickly pick the pan up off the heat and swirl it around to spread the batter thinly and evenly around the pan.
• Cook until the top is dry and the bottom is golden.
• Remove the blintz wrapper with a spatula and place it on a piece of wax paper.
• Continue cooking the wrappers, stacking them on the wax paper as you go.
• When the wrappers are cool, spoon about 2 Tablespoons of filling onto the center of the uncooked side of the blintz wrapper.
• Fold the two sides of the wrapper to the center.
• Starting at the bottom, fold the wrapper up approximately 1/3 of the way.
• Then, moving in the same direction, fold it up again to create a rectangular package.
• (If you/your family has a different folding method, feel free to improvise.)
• From here, the blintzes can be wrapped tightly and frozen for up to one month.
• When you're ready to eat, heat a little butter in a large skillet over medium heat.
• When the butter is bubbly, place
• the blintzes, seam side down and cook until golden on both sides.
• Transfer blintz to a paper towel or plate.
• Serve immediately, sprinkled with powdered sugar or with a dollop of sour cream.