Crepes donít always have to be sweet, and neither do blintzes. These elegant little packages would make a great entrťe for a special luncheon or brunch. Think of them as very sophisticated grilled cheese sandwiches.
The filling and crepes can be made a day ahead and refrigerated (cool the crepes completely before storing them).
1. Prepare crepe batter: Beat eggs with salt and nutmeg until smooth. Stir in the flours. Stir in the oil and water until smooth. Batter will be thin and should be gently stirred once in awhile as you cook the crepes one by one. If time permits, chill the batter in the refrigerator for 30-60 minutes (this will yield more tender crepes).
2. Make the filling: Blend cheeses and egg in a food processor until smooth. If time permits, chill the filling for 30-60 minutes to firm it up.
3. Cook the crepes: Heat a 7-inch nonstick skillet (one that has sloping sides, if possible) over medium flame. Add about a half-teaspoon of vegetable oil to the skillet and swirl around to coat the bottom. Discard the hot oil. Pour 2-3 tablespoons batter into pan and immediately turn pan to coat the entire bottom with the batter. Cook until edges begin to curl a little, then loosen crepe with a rubber spatula and flip it over. Cook on second side for just a few seconds longeródonít let it brown--then slide the crepe onto a plate. Repeat until batter is used up. Add a little water to the batter if it gets too thick.
4. To form blintzes: For each blintz, spoon 2-3 tablespoons of the filling along the bottom half of the crepe. Fold the bottom of the crepe up and over the filling, fold the two sides up and over the top of the first fold, and then roll the whole thing up to create a small, square-shaped package, ending with the seam side down. Continue forming blintzes until all the filling is used up.
5. To cook blintzes: Heat oven to 375 degrees. Line a baking sheet with parchment paper. Heat a heavy or nonstick skillet over a medium flame. Add a little butter and swirl the pan. Cook the blintzes a few at a time, without crowding them, on both sides until golden. Transfer blintzes to the baking sheet and bake until the cheese-egg mixture sets, about 10 minutes.
6. To serve: Transfer blintzes to individual plates. Garnish each plate with a dollop of sour cream and a sprinkling of chives.
Copyright by Terese Allen