Happy Mother’s Day!
Leo Morgan with Nadya Lander
“Te Amo, Mami!”
Paint Pen on Plastic Plate
May 13, 2007
Priceless
For our Mother’s Day Brunch, I finally felt I’d found the perfect excuse to decode the ever elusive Jewish Blintz that my mother used to make for all us kids during extra special times such as this. And seeing how the word “blintz” means “to come together,” I couldn’t think of a more perfect Brunch centerpiece. I’m also going to be serving steamed asparagus with a light hollandaise, scrambled eggs with gluten-free toast, bacon, sausage, homemade gluten free banana bread (see recipe under “Gone Bananas!”), mimosas and lots of butter and preserves…
So here they are, I bet you can’t eat just one!
Happy Mother’s Day, Mom!
3 Eggs
1/4 Teaspoon Kosher Salt
1 Cup Whole Milk
1/2 cup water + more if needed
¼ Cup Sweet Sorghum Flour
¼ Cup Corn Starch
1/4 Cup Tapioca Flour
1 1/2 Teaspoons Guar Gum
4 Tablespoons Butter, melted
+ extra butter to grease the pan
1 lb. Cottage Cheese
4 Tablespoons Granulated Sugar
1/4 Teaspoon Cinnamon
1 1/2 Teaspoons Mexican Vanilla
Sift together the cornstarch, salt and sorghum and tapioca and keep at the ready. In a heavy bottomed saucepan, melt the butter over very low heat. Once the butter has melted, immediately remove from the heat to cool. In the meantime, take a mixer with the whisk attachment and whip the eggs with sifted dry ingredients while alternately adding the milk and water in even batches, being careful to whisk the batter until there are no visible lumps. Add the melted butter and whisk until incorporated. Pour your batter into a large measuring cup and set aside. Your batter should be quite thin and if it is thick, add tablespoonfuls of water, whisking after each addition until the consistency of heavy cream.
In a comfortable mixing bowl, briskly combine the cottage cheese, sugar, cinnamon and vanilla. Taste for a distinct cinnamon bite; you may need a bit more depending on the kind of cinnamon you are using. Stir until the sound of scrapping sugar has subsided. Set aside with a prepatory large spoon.
Place a 10” skillet over a medium high flame and liberally grease with clarified butter. When water dances across the pan, your surface is ready. Pour a 6”circle and quickly swirl the pan until the entire bottom of the pan is coated. Cook until the edges begin to crinkle and pull away from the pan. Spoon a generous portion of the filling into the middle of the crepe and gently fold in the sides as you see fit. Gently plate your blintz and serve immediately with an assortment of preserves.
Makes 8 Blintzes
