How To make Stage Deli's Cheese Blintzes
FOR WRAPPER BATTER: 3 large eggs
1/4 cup water
1/4 cup milk
1/2 teaspoon baking powder
1/2 cup all-purpose flour
1 1/2 teaspoons sugar
1 tablespoon unsalted butter
FOR FILLING: 1 1/2 cups farmer cheese
2 cups cottage cheese
1/4 cup sugar
1/2 teaspoon cinnamon
1 tablespoon all-purpose flour
MAKE WRAPPER BATTER: In a blender blend wrapper batter ingredients and let stand 30 minutes.
In an 8-inch skillet, preferably nonstick, melt half of the butter over moderately high heat.
Pour in enogh batter to just coat bottom of skillet, swirling and cook, undisturbed, until top is set and nottom is golden (do not turn wrapper over.) Transfer wrapper to paper towels in one layer, golden side down. Make more wrappers with remaining butter and batter.
MAKE FILLING: In a food processor blend cheeses, sugar, and cinnamon until smooth. If necessary, add flour to thicken filling.
Preheat oven to 250 degrees F and line a baking sheet with parchment paper.
Put 3 tbsps filling in center of each wrapper and fold opposite sides of wrapper over filling until sides barely touch. Fold in ends to completely enclose filling, forming packets, and arnage, seams sides down, on baking sheet.
Make more blintzes with remaining filling and wrappers. Bake blintzes, covered loosely with foil, untl heated through, 5 to 10 minutes.
How To make Stage Deli's Cheese Blintzes's Videos
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Thanks to Made In Cookware for being the sponsor of this episode! You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link -
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Prepare to have your breakfast game forever changed as chef extraordinaire Claire Saffitz takes on the ultimate challenge: creating the best breakfast sandwich ever! In this episode, Claire shares her expert tips and techniques for crafting homemade sausage patties that will blow your mind. And that's not all – she takes it to the next level by baking her own fluffy, golden-brown English muffins. Get ready to savor each delectable bite of this epic breakfast creation that will make your taste buds sing!
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Breakfast Sandwich
4 Bacony Breakfast Sausage patties (recipe below)
4 slices American cheese
2 tablespoons unsalted butter, divided
4 English muffins, split
4 large eggs
Kosher salt and freshly ground black pepper
Hot sauce and ketchup, for serving
Sausage
4 ounces sliced bacon (about 4 slices; 113g)
1 pound ground pork
2 tablespoons finely chopped fresh sage
1 tablespoons maple syrup
1 teaspoon fennel seed, crushed under a heavy saucepan
1 clove garlic, finely grated
1 teaspoon Diamond kosher salt
¼ teaspoon cayenne pepper
Freshly ground black pepper
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Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Assistant Editor: Asher Rogers
Theme Song: Michael Guggino
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Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwa
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Potato Knish
FOR THE DOUGH
2 1/2 cups all-purpose flour (or more as needed), spooned and leveled
1 teaspoon kosher salt
1 teaspoon baking powder
1 large egg , beaten
1 teaspoon white vinegar
1/4 cup canola oil
1/4 cup schmaltz (rendered chicken fat) OR duck fat
1/2 cup warm water
FOR THE POTATOES
2 1/2 pounds Yukon gold potatoes , peeled and quartered (about 6 medium/large)
1 tablespoon kosher salt
1/2 cup sour cream
1 cup shredded sharp white cheddar cheese
salt and pepper , to taste
FOR THE ONIONS
1/4 cup butter , sliced
3 cups diced yellow onion
2 tablespoons schmaltz
1 1/2 teaspoons kosher salt
salt and ground black pepper , to taste
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For Blintz:
Crepe
1 Cup all purpose flour
1 and 1/2 cup milk
2 eggs
2 tablespoon sugar
1 tablespoon oil
pinch salt
Filling
1 Package cream cheese
1 package farmers cheese
1 container Poly-O whole milk ricotta
1/2 cup sugar (or more to taste)
pinch salt
1 teaspooM (1 hour ago)
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Explore the power of food as medicine and plant-powered dishes that can make your Shabbat table a place of healing and health empowerment.
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