Breakfast Blintzes With Caramelized Rhubarb And Sour Cream

More from this source
Martha Stewart


Add a comment


11 tablespoons butter (1 3/4 sticks), plus more for pan

1 cup all-purpose flour

1/4 teaspoon table 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

You might also like

Cheese Matzo Blintzes With Asparagus And Dill
Smoked Chicken And Winter Squash Blintzes
Food & Wine
Blintz Brunch Bake
Kraft Foods
Apple Blintz Pancakes
Real Simple
Cheese Blintz
smitten kitchen
Joan Nathan's Chosen Cheese Blintzes
Ricotta Blintzes With Berry Compote
Strawberry Lemon Yoghurt Blintzes
Cheeky Kitchen
Cheese Blintzes
Cooking Light
Ricotta Blintzes With Lingonberry Syrup
Food & Wine