Recipe: Savory Herbed Blintzes with Roasted Red Pepper Sauce (using Parmesan and farmer's cheese)

SAVORY HERBED BLINTZES
WITH ROASTED RED PEPPER SAUCE



FOR THE CREPES:
3 eggs
1 1/4 cups milk
1 cup flour
1/2 teaspoon salt
2 tablespoons melted butter
FOR THE FILLING:
1 tablespoon plus 1 to 2 tablespoons butter, as needed for sauteing
1 1/2 cups diced red onions
2 cloves garlic, chopped
1 pound farmer's cheese
2/3 cup chopped parsley
1/4 cup chopped basil
1/4 cup freshly grated Parmesan cheese
1 egg, beaten
1/2 teaspoon cracked black pepper
1 egg white, beaten
Roasted Red Pepper Sauce (for serving, recipe follows)

TO MAKE CREPES:
In a medium-size bowl, whisk together eggs, milk, flour, and salt, until smooth. Stir in 2 tablespoons melted butter and blend well. Cover and place in refrigerator for 30 minutes.

Heat an 8-inch nonstick skillet with cooking spray. Place 2-3 tablespoons of batter in pan and quickly coat entire bottom of pan. Cook for 1 minute, flip, and continue cooking for 30 seconds. Place on waxed paper and repeat with remaining batter.

TO PREPARE FILLING:
Melt 1 tablespoon butter in a medium-size saute pan. Add onions and cook for 2-3 minutes or until golden brown and soft. Add garlic and continue cooking for 30 seconds. Remove from pan and place in large mixing bowl. Fold in farmer's cheese, parsley, basil, Parmesan cheese, egg, and pepper. Mix well.

TO ASSEMBLE BLINTZES:
On a clean work surface, place 2 rounded tablespoons of filling in the center of each crepe. Fold the two lateral sides into the center. Brush upper end with egg white and roll up from the bottom. Repeat with remaining ingredients.

Heat 1-2 tablespoons of butter in a medium-size saute pan and cook 3 or 4 blintzes for 2 to 3 minutes on each side or until golden and crispy. Repeat with remaining crepes.

Serve with Roasted Red Pepper Sauce.

ROASTED RED PEPPER SAUCE
Makes 3 cups

"This sauce freezes beautifully. It is wonderful served with grilled fish or tossed in pasta."

1 tablespoon olive oil
1 cup sliced onions
2 cloves garlic, minced
2 jars (12 ounces each) roasted red peppers, drained and roughly chopped (or 4 medium sweet red peppers, roasted, skinned, and chopped)
1/2 cup vegetable broth
Salt and pepper to taste

In a medium-size saucepan, heat olive oil. Add onions and saute for 3-5 minutes. Add garlic and cook for an additional minute.

Add roasted peppers and vegetable broth. Bring to a boil, reduce to a simmer, and cook for 10-12 minutes.

Puree sauce in either a blender or a food processor until smooth. Season with salt and pepper.

Makes 16 blintzes
Source: Jewish Holiday Style by Rita Milos Brownstein