Delicata Hazelnut Blintzes
from Chef David Hurt & Chef Daniel Capra of Paula Le Duc CateringMakes 20 Blintzes
INGREDIENTS:
Hazelnut Crêpe Batter
Delicata Amaretti Filling
Melted butter
10 fresh sage leaves, chopped
PREPARATION:
To assemble the blintzes: Lay a crêpe with the browned side up. Place 1 tablespoon of the filling in the lower center of the crêpe. Using a paring knife, trim 1/2 inch from each side of the crêpe.
Roll once from the bottom, fold both sides in toward the filling, and then continue rolling snugly to the top of the crêpe. Set aside the crêpe, open edge side down, and repeat with remaining crêpes. These can be prepared up to 2 days in advance.
To sauté the blintzes: When ready to serve the blintzes, sauté the crêpes in butter over medium heat until golden brown. Sprinkle in the sage just before removing the blintzes from the pan. Blot on paper towels before placing on serving plates. Garnish with fried sage from the pan.