Breakfast Blintzes with Caramelized Rhubarb and Sour Cream

Name: Breakfast Blintzes with Caramelized Rhubarb and Sour Cream
Yield: makes 12
Ingredients: 11 tablespoons butter (1 3/8 sticks), plus more for the pan; 1 cup all-purpose flour; 1/4 teaspoon salt; 1 cup plus 2 1/4 tablespoons sugar; 4 large eggs; 1 cup milk; 1 1/2 pounds trimmed rhubarb, cut into 1/2-inch lengths (about 5 cups); 1/4 cup plus 2 tablespoons brandy; 1/2 pint sour cream, or more if desired

January 26, 2012

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 notes

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