Buttermilk Ham & Cheese Blintzes

[kirra]

Buttermilk Ham & Cheese Blintzes

Ingredients:

3/4 cup flour
3/4 tsp baking soda
1/2 tsp salt
2 T sugar
1 cup buttermilk
1/2 cup water
3 eggs
2 T. vegetable oil
3-4 T. each oil and butter or margarine for frying
ham and swiss cheese slices
Wine Cream Sauce, recipe follows

Preparation:

Whisk eggs, buttermilk, sugar oil, water together. Sift flour, soda, salt over and whisk until combined. In a 7 inch non-stick skillet, heat oil and butter over medium high heat. Pour in about 1/8 cup batter and swirl to cover pan with a thin layer. Check to see if underside is browning, then remove finished blintz to a platter. Proceed in the same way, cooking one side only. to make about 16. Spray a 9x13 baking dish with Pam.

Fill each pancake with 1-3 very thin slices of ham and swiss cheese. Roll up log fashion and place seam side down in baking dish with uncooked side out. When pan is filled, drizzle with melted butter and bake in a 350 oven until very hot, about 30 minutes. Pour 1/4 cup of wine cream sauce over each blintz and sprinkle toasted sliced almonds over all. Serves 8, with 2 each.




Wine-Cream Sauce

Ingredients:

2 T butter
2 T flour
1/4 tsp salt
1/4 tsp dijon mustard
pinch cayenne pepper
1-1/2 cups half and half
1/4 cup dry white wine
1 egg yolk
1/4 cup grated parmesan cheese

Preparation:

Melt butter in a medium sized heavy saucepan. Stir in flour and cook until bubbly. Mix in salt, mustard and cayenne. Remove from heat and blend in half and half, then wine. Return to heat and cook while stirring until thickened and bubbling. In a small bowl, beat egg yolk, gradually blend in a little of the hot mixture. Remove from heat and stir into remaining sauce. Return to low heat and cook until thick but do not let boil. Stir in cheese. Makes 2 cups.