2C
THE DAILY ASTORIAN • FRIDAY, MAY 20, 2016
WHAT’S
Cooking
GOURMET RECIPES FROM LOCAL CHEFS
Edward Stratton/The Daily Astorian
Allie Evans makes a stack of cheese-filled blintzes topped with blackberry sauce and a garnish.
The Daily Astorian
D
r. Allie Evans, a licensed naturopathic
physician in Astoria, shares her recipe
for gluten-free blintzes.
Evans said the Jewish dish, which is like
a crêpe, can be served with a sweet or savory
illing.
“It is the traditional food for the holiday of
Shavuot which starts at sundown on June 11,”
she said.
Edward Stratton/The Daily Astorian
Allie Evans spreads some blackberry sauce
over her homemade, cheese-stuffed blintzes.
Blintzes
What you’ll need:
(For the blintzes)
4 eggs beaten
1½ cups milk (I use soy)
3 tablespoons softened butter
*1½ cups of any gluten-free lour
blend (or all-purpose lour)
½ teaspoon kosher salt
(For the illing)
2 cups (9 ounces) farmer’s cheese
(fromage blanc) or can use ricotta
1 tablespoon granulated sugar (or
to taste)
Pinch of salt
Few tablespoons butter for sau-
téing
Fresh fruit for the top (optional)
*If you use a lour blend that con-
tains xanthan gum - increase the
milk quantity until you get a thick
but pourable batter.
What you’ll do:
1. Blend all the blintz ingredients
in a blender or hand mix until the
batter is pourable.
2. Heat a heavy skillet over medi-
um heat. Put a small amount of
butter in the pan if not seasoned.
(I use a cold stick of butter and use
the open end to grease the pan.)
3. Pour ¼ cup of batter in pan
and swirl to distribute evenly.
Cook about 1 minute until lightly
brown underneath and carefully
lip and cook another 30 seconds
until golden brown. Put blintz on
a plate and cover with a moist
towel.
4. Make the rest of the blintzes
and stack under moist towel.
5. Make the illing: Beat the illing
ingredients in a bowl with a mixer
or by hand.
6. Place a blintz on a plate and
put about 1/3 cup of illing on the
bottom half of the blintz. Roll the
blintz up like a burrito, starting at
the bottom and then folding the
sides in and rolling up toward the
top until it is closed. Do this with
all blintzes.
7. In shifts, brown the blintzes in
the same pan with some melted
butter over medium heat until
golden brown.
8. Transfer to serving dish and
top with fresh fruit, syrup, cooked
fruit, powdered sugar and cinna-
mon.
Makes 12 blintzes
A swinging time
‘S
?
omeone erratically swinging a golf club. Last seen entering Annie’s
Saloon,” an emergency caller reported.
Golf and strippers? Sounds like someone had a memorable Satur-
day night ...
9-1-WHAT?
THE BEST OF THE WORST CALLS TO ASTORIA 911 DISPATCH
Follow reporter Kyle Spurr on his 9-1-What? Twitter watch, where a few of
the sometimes head-scratching calls to area dispatch take center stage. The full
feed is at www.twitter.com/9_1_WHAT.
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