Cooking blintzes takes a bit of practice. A nonstick skillet is a great help. The first blintz is almost never perfect; just discard it and start again. The blintzes can be made through step 4 up to 2 hours ahead.

　　

Ingredients

makes 12

　　11 tablespoons butter (1 3/8 sticks), plus more for the pan

　　1 cup all-purpose flour

　　1/4 teaspoon salt

　　1 cup plus 2 1/4 tablespoons sugar

　　4 large eggs

　　1 cup milk

　　1 1/2 pounds trimmed rhubarb, cut into 1/2-inch lengths (about 5 cups)

　　1/4 cup plus 2 tablespoons brandy

　　1/2 pint sour cream, or more if desired

　　

Step 1

Melt 2 tablespoons butter; let cool.

　　

Step 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. Transfer to a medium bowl, cover with plastic wrap, and place in the refrigerator at least 1 hour or overnight.

　　

Step 3

Fill a large bowl with ice and water; set aside. Melt the remaining 9 tablespoons butter in a large sauté pan over medium heat. 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. 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. 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. Transfer the rhubarb to a small bowl; set into the ice bath to stop the cooking.

　　

Step 4

Heat a 10-inch nonstick sauté pan over medium heat. Melt about 1/2 tablespoon butter in the sauté pan; swirl to coat. If the butter pools, gently wipe with a paper towel. Pour a scant 1/4 cup chilled batter into the hot sauté pan. Swirl the pan to form a thin, even layer; cook the blintz until the bottom is very lightly browned, about 2 minutes. Do not turn over. Loosen the edge of the blintz with a spatula; slide out of the pan onto a piece of waxed paper. 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.

　　

Step 5

Transfer a blintz, cooked side up, onto a plate. Spoon a generous 1/4 cup rhubarb filling (getting a nice amount of fruit to liquid) into the center of the blintz. Carefully fold up the blintz, creating an envelope for the filling; set aside, seam up, on a baking sheet. Continue filling and folding until all the blintzes and filling have been used.

　　

Step 6

Melt just enough butter to lightly coat the bottom of large sauté pan (use the same nonstick sauté pan or a slightly larger sauté pan, if you wish, over medium-low heat). Arrange 2 or 3 filled blintzes at a time, depending on the size of the pan, in the sauté pan; cook until the blintzes are golden and crisp on both sides, about 4 minutes per side. Serve immediately with sour cream.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.