digest
Short Summary
Main recommendation: Make a blintz bar, a build-your-own blintz spread where guests fill crepes with a range of sweet and savory toppings, using a whole-milk crepe batter that is chilled and strained first. The batter and crepes can be made ahead, so the host can prepare in advance.
Key Points
- Whole milk is recommended for the batter because it produces a tender blintz, and the video says not to skimp on it.
- The batter can rest in the fridge for about an hour, or up to two days ahead, and the chilling step is presented as necessary so the crepes are not rubbery.
- Straining the batter removes lumps, and the video says this is a step that shouldn't be skipped, though it can be sped up a bit by helping it along.
- The classic filling is farmer's cheese mixed with ricotta, flavored with vanilla extract, sugar, and lemon zest.
- Crepes can be made ahead, stacked with wax or parchment paper between them, and stored in the fridge for a few days or the freezer for a few months.
- Suggested toppings include a Caesar salad filling, blueberry compote, sour cream, a Swiss chard and potato filling, and a chocolate ice cream sundae version.
Details Worth Noting
- Concrete instructions:
- Batter: whisk 2 cups sifted all-purpose flour, 1 1/2 cups whole milk, 1/4 cup melted butter, 4 eggs, and a pinch of kosher or sea salt until combined.
- Refrigerate the batter for about 1 hour, or up to 2 days in advance.
- Strain the chilled batter to remove lumps; this can go slowly or be helped along.
- Crepes: fill a regular household ladle about three-quarters to full, depending on whether using a 6- or 8-inch pan. Lift the pan off the flame, twist the wrist to spread the batter, and return to medium heat.
- Cook about 10 seconds on the second side, then slide the crepe onto a plate.
- Filling: combine farmer's cheese, ricotta, a little vanilla extract, granulated sugar, and lemon zest, mixing with a spatula until creamy.
- Assembly: place a few spoonfuls of filling near the bottom edge of the crepe, fold the sides in, then roll it up seam side down.
- Storage: layer crepes with wax or parchment paper, place in a plastic bag, then refrigerate or freeze.
- The speaker notes the first crepes often do not come out perfect, and that pan size and heat need to be right.
- Recipes for the blueberry compote, Swiss chard and potato filling, and chocolate ice cream version are referenced on JoyofKosher.com.
Bottom Line
A blintz bar lets guests build their own sweet or savory blintzes, and most of the work, batter and crepes, can be done days ahead.
