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1
For the crepes: Put all of the ingredients except the butter into a food processor or blender and process until smooth, about 10 seconds.
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2
If necessary, scrape down any solids that stick to the sides.
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3
Add the butter and process for a few more seconds to blend.
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4
Refrigerate, covered, for at least 2 hours or overnight.
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5
Set a 10-inch, non-stick crepe pan over moderately high heat, then spray with non-stick vegetable spray.
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6
When nice and hot, remove the pan from the heat and add 2 tablespoons of batter, swirling to coat the bottom of the pan.
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7
Cook for 1 1/2 minutes until lightly browned.
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8
Set aside on a plate, cooked side up, and continue with the remainder of the batter.
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9
For the filling: In a small saucepan, cover the cherries with water and bring to a boil.
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10
Remove from the heat and let rest.
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11
In a bowl, mix the cream cheese, vanilla, sugar, and egg until blended.
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12
Gently mix in the pot, farmer, or cottage cheese.
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13
Drain the cherries and mix them in.
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14
Place 2 tablespoons of filling in the lower center of the blintz.
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15
Fold up once from the bottom, and then fold over the sides.
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16
Roll up the rest of the way.
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17
Repeat with the rest.
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18
Heat 1 tablespoon of canola oil and 1 tablespoon of butter in a pan.
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19
In small batches (4), fry the blintzes fold side down until golden brown.
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20
Gently flip to fry the other side.
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21
Serve with sour cream, and Nectarines and Cherries, Flambeed in Shlivoviz.
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22
In a bowl, whisk together the cherry juice and cornstarch.
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23
In a hot saute pan, melt the butter.
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24
Add the sugar, then the nectarines.
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25
Carefully pour in the shlivovitz.
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26
If it does not burst into flames spontaneously, ignite with a match.
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27
Gently swirl the pan and baste the nectarines until the flames die out.
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28
Add the cherry juice mixture and cook until bubbling for 10 seconds.
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29
Take the sauce off the heat; add the thawed and fresh cherries.
