Cheese Matzo Blintzes with Asparagus and Dill
From the April 2004 issue of Gourmet Magazine, these delightful Cheese Matzo Blintzes with Asparagus and Dill offer a sophisticated twist on a classic Passover dish. Although the preparation might seem time-consuming, the result is a delectable and unique meal that stands out for its taste and presentation. Perfect for a special occasion, these blintzes are not just a feast for the palate but also for the eyes.
Ingredients
For the Crepes:
- 2 1/2 cups milk
- 1 1/3 cups matzo meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
For the Filling:
- 1/2 pound asparagus, trimmed
- 1 cup small curd cottage cheese
- 1/4 cup fresh dill, chopped
- 1 large egg
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
For the Topping:
- 2 tablespoons unsalted butter
- 2 scallions, thinly sliced
- 1/4 cup reserved asparagus tips
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh dill, chopped
Instructions
Preparing the Crepes:
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Blend Ingredients: In a blender, combine 2 1/2 cups of milk, 1 1/3 cups of matzo meal, 4 large eggs, 1/4 cup vegetable oil, and 1/2 teaspoon salt. Blend until smooth.
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Let Batter Rest: Allow the batter to stand for 30 minutes to ensure it thickens slightly.
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Heat Skillet: Lightly brush a 10-inch skillet with oil and heat it over moderately high heat until it is hot but not smoking.
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Cook Crepes: Holding the skillet off the heat, pour in 1/3 cup of batter. Tilt and rotate the pan to evenly coat the bottom. Return the skillet to the heat and cook the crepe until the top is set and the edges and bottom are golden, about 1 minute.
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Remove Crepe: Carefully loosen the edge of the crepe with a spatula and release it onto a plate. Repeat with the remaining batter, stacking the crepes on the plate.
Making the Filling:
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Cook Asparagus: In a large pot, bring water to a boil and add a pinch of salt. Cook the asparagus uncovered until just tender, about 5 minutes.
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Cool Asparagus: Using a slotted spoon, transfer the asparagus to a cutting board to cool. Reserve the tips, then finely chop the stalks.
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Combine Filling Ingredients: In a bowl, stir together 1 cup of small curd cottage cheese, the chopped asparagus stalks, 1/4 cup of chopped fresh dill, 1 large egg, 1/4 teaspoon black pepper, and 1/4 teaspoon salt.
Assembling the Blintzes:
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Preheat Oven: Position the oven rack in the middle and preheat the oven to 350°F (175°C).
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Fill Crepes: Place a crepe, paler side up, on a clean surface. Spread a scant 1/3 cup of the filling in a horizontal line just below the center of the crepe, leaving a 3/4-inch border at each end.
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Roll Crepes: Fold the sides of the crepe over the ends of the filling. Starting from the bottom, roll up the crepe to enclose the filling.
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Transfer to Baking Pan: Place each filled crepe seam side down in a lightly buttered 15 by 10-inch shallow baking pan. Continue filling and transferring the remaining crepes.
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Bake: Cover the pan with foil and bake the blintzes for 30 to 35 minutes, or until the filling is hot.
Preparing the Topping:
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Cook Scallions: In a 10-12 inch skillet, heat 2 tablespoons of unsalted butter over moderate heat until the foam subsides. Add 2 thinly sliced scallions and cook, stirring, until tender, about 5 minutes.
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Add Asparagus Tips: Stir in the reserved asparagus tips, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring, until the asparagus is heated through, about 1 to 2 minutes.
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Add Dill: Remove the skillet from heat and stir in 2 tablespoons of fresh dill.
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Serve: Spoon the prepared topping over the hot blintzes before serving.
Total Time: 2 hours (1 hour preparation + 1 hour cooking)
Enjoy these elegant and flavorful Cheese Matzo Blintzes with Asparagus and Dill, a delightful choice for any Passover meal or special occasion. Each bite combines the rich, creamy filling with the savory, crisp topping, offering a unique taste experience that’s sure to impress your family and friends.
