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1
Melt 2 tablespoons butter; let cool.
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2
Combine the flour, salt, 1/4 tablespoon sugar, eggs, milk, and 2 tablespoons reserved melted, cooled butter in the bowl of a food processor, and process until smooth.
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3
Transfer to a medium bowl, cover with plastic wrap, and place in the refrigerator at least 1 hour or overnight.
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4
Fill a large bowl with ice and water; set aside.
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5
Melt the remaining 9 tablespoons butter in a large saute pan over medium heat.
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6
Sprinkle the remaining 1 cup plus 2 tablespoons sugar over the butter; cook until the sugar has dissolved and starts to turn golden brown, about 5 minutes.
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7
Add the rhubarb; cook, shaking the pan vigorously to coat it in caramelized sugar, until the rhubarb is tender and just starting to fall apart, about 5 minutes.
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8
Add the brandy to the pan, shake the pan, and cook just until the liquid comes to a boil, about 30 seconds; remove from heat.
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9
Transfer the rhubarb to a small bowl; set into the ice bath to stop the cooking.
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10
Heat a 10-inch nonstick saute pan over medium heat.
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11
Melt about 1/2 tablespoon butter in the saute pan; swirl to coat.
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12
If the butter pools, gently wipe with a paper towel.
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13
Pour a scant 1/4 cup chilled batter into the hot saute pan.
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14
Swirl the pan to form a thin, even layer; cook the blintz until the bottom is very lightly browned, about 2 minutes.
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15
Do not turn over.
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16
Loosen the edge of the blintz with a spatula; slide out of the pan onto a piece of waxed paper.
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17
Continue making blintzes until all the batter is used (you may not need to add butter to the pan each time); place a piece of waxed paper between each.
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18
Transfer a blintz, cooked side up, onto a plate.
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19
Spoon a generous 1/4 cup rhubarb filling (getting a nice amount of fruit to liquid) into the center of the blintz.
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20
Carefully fold up the blintz, creating an envelope for the filling; set aside, seam up, on a baking sheet.
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21
Continue filling and folding until all the blintzes and filling have been used.
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22
Melt just enough butter to lightly coat the bottom of large saute pan (use the same nonstick saute pan or a slightly larger saute pan, if you wish, over medium-low heat).
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23
Arrange 2 or 3 filled blintzes at a time, depending on the size of the pan, in the saute pan; cook until the blintzes are golden and crisp on both sides, about 4 minutes per side.
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24
Serve immediately with sour cream.
