Cooking blintzes takes a bit of practice. A nonstick skillet is a great help. The first blintz is almost never perfect; just discard it and start again. The blintzes can be made through step 4 up to 2 hours ahead.
Recipe information
Yield
makes 12
Ingredients
Preparation
Step 1
Melt 2 tablespoons butter; let cool.
Step 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. Transfer to a medium bowl, cover with plastic wrap, and place in the refrigerator at least 1 hour or overnight.
Step 3
Fill a large bowl with ice and water; set aside. Melt the remaining 9 tablespoons butter in a large sauté pan over medium heat. 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. 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. 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. Transfer the rhubarb to a small bowl; set into the ice bath to stop the cooking.
Step 4
Heat a 10-inch nonstick sauté pan over medium heat. Melt about 1/2 tablespoon butter in the sauté pan; swirl to coat. If the butter pools, gently wipe with a paper towel. Pour a scant 1/4 cup chilled batter into the hot sauté pan. Swirl the pan to form a thin, even layer; cook the blintz until the bottom is very lightly browned, about 2 minutes. Do not turn over. Loosen the edge of the blintz with a spatula; slide out of the pan onto a piece of waxed paper. 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.
Step 5
Transfer a blintz, cooked side up, onto a plate. Spoon a generous 1/4 cup rhubarb filling (getting a nice amount of fruit to liquid) into the center of the blintz. Carefully fold up the blintz, creating an envelope for the filling; set aside, seam up, on a baking sheet. Continue filling and folding until all the blintzes and filling have been used.
Step 6
Melt just enough butter to lightly coat the bottom of large sauté pan (use the same nonstick sauté pan or a slightly larger sauté pan, if you wish, over medium-low heat). Arrange 2 or 3 filled blintzes at a time, depending on the size of the pan, in the sauté pan; cook until the blintzes are golden and crisp on both sides, about 4 minutes per side. Serve immediately with sour cream.
