-
1
Stir flour, sugar and salt in large bowl.
-
2
Whisk eggs, milk, butter and vanilla in medium bowl to blend.
-
3
Add to dry ingredients and whisk until smooth.
-
4
Spray with vegetable oil spray and heat over medium-low heat.
-
5
Pour 2 tablespoons crepe batter into pan and swirl pan to coat bottom thinly.
-
6
Cook until edge of crepe is light brown, about 1 minute.
-
7
Loosen edges of crepe gently with spatula.
-
8
Carefully turn crepe over.
-
9
Cook until beginning to brown in spots, about 30 seconds.
-
10
Transfer crepe to plate.
-
11
Place paper towel atop crepe.
-
12
Repeat with remaining batter, spraying pan with vegetable oil spray as needed and covering each crepe with paper towel, forming total of 16 crepes.
-
13
Mix farmer cheese and cream cheese in large bowl to blend.
-
14
Stir in sugar, egg yolks, vanilla extract and ground cardamom.
-
15
Place 1 crepe on work surface.
-
16
Place 2 tablespoons filling 3-inch-long log just below center.
-
17
Fold bottom of crepe over filling.
-
18
fold sides in.
-
19
Roll crepe up, enclosing filling completely.
-
20
Transfer blintz to plastic-lined dish.
-
21
Repeat with remaining filling and crepes.
-
22
(Can be made 1 day ahead.
-
23
Cover; chill overnight)
-
24
Simmer orange juice and honey in heavy medium skillet over medium heat until reduced by half, about 4 minutes.
-
25
Add rhubarb and stir until just tender, about 3 minutes.
-
26
Transfer to large bowl.
-
27
Stir in vanilla extract and ground cardamom.
-
28
Cover and refrigerate.
-
29
(Can be prepared 6 hours ahead.
-
30
Keep chilled.)
-
31
Stir in strawberries.
-
32
Preheat oven to 200F.
-
33
Melt 2 tablespoons unsalted butter in large nonstick skillet over medium-low heat.
-
34
Place 5 blintzes, seam side down, in skillet.
-
35
Cook until golden brown and crisp, about 5 minutes per side.
-
36
Transfer blintzes to baking sheet; keep warm in oven.
-
37
Repeat with remaining 4 tablespoons butter and 11 blintzes in 2 more batches.
-
38
Place blintzes on plates.
-
39
Sprinkle with powdered sugar.
