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4. Heat a 10-inch nonstick sauté pan over medium heat. Melt about ½ tablespoon butter in the sauté pan; swirl to coat. If the butter pools, gently wipe with a paper towel. Pour a scant ¼ cup chilled batter into the hot sauté pan. Swirl the pan to form a thin, even layer; cook the blintz until the bottom is very lightly browned, about 2 minutes. Do not turn over. Loosen the edge of the blintz with a spatula; slide out of the pan onto a piece of waxed paper. Continue making blintzes until all the batter is used (you may not need to add butter to the pan each time); place a piece of waxed paper between each.

5. Transfer a blintz, cooked side up, onto a plate. Spoon a generous ¼ cup rhubarb filling (getting a nice amount of fruit to liquid) into the center of the blintz. Carefully fold up the blintz, creating an envelope for the filling; set aside, seam up, on a baking sheet. Continue filling and folding until all the blintzes and filling have been used.

6. Melt just enough butter to lightly coat the bottom of large sauté pan (use the same nonstick sauté pan or a slightly larger sauté pan, if you wish, over medium-low heat). Arrange 2 or 3 filled blintzes at a time, depending on the size of the pan, in the sauté pan; cook until the blintzes are golden and crisp on both sides, about 4 minutes per side. Serve immediately with sour cream.

blueberry blintzes

MAKES 12; SERVES 6

for the crêpes

¾ cup plus 2 tablespoons whole milk

5 tablespoons unsalted butter, melted

2 large eggs

1 cup plus 2 tablespoons all-purpose flour

¼ teaspoon coarse salt

3 tablespoons canola oil

Confectioners’ sugar, for dusting

for the sauce

1 pint blueberries (about 2 cups)

6½ tablespoons granulated sugar

1 tablespoon unsalted butter

2 tablespoons fresh lemon juice

½ teaspoon cornstarch

Pinch of coarse salt

for the filling

16 ounces cottage cheese

4 ounces cream cheese, softened

½ cup plus 3 tablespoons granulated sugar

1 vanilla bean, halved lengthwise, seeds scraped and reserved, bean discarded

½ pint blueberries (about 1 cup)

1. Make the crêpe batter: Whisk together milk, ½ cup water, 2 tablespoons melted butter, and the eggs in a medium bowl. Whisk in flour and salt; set aside.

2. Make the sauce: Combine blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium-low heat. Bring mixture to a low boil. Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes. Set aside.

3. Make the filling: Purée cottage cheese, cream cheese, sugar, and vanilla seeds in a food processor. Transfer to a medium bowl; stir in blueberries.

4. Make the crêpes: Stir together the remaining 3 tablespoons melted butter and the oil in a small bowl; reserve ¼ cup for cooking blintzes. Heat an 8-inch nonstick skillet over medium heat. Lightly brush pan using remaining butter-oil mixture. Pour a scant ¼ cup batter into pan; swirl to form an even layer. Cook until bottom is lightly browned, about 1½ minutes. Using a heatproof spatula, flip crêpe; cook 30 seconds. Transfer to a plate. Repeat with remaining butter-oil mixture and batter.

5. Transfer a crêpe to a clean work surface. Spoon 2 heaping tablespoons filling onto crêpe 1 inch from bottom and sides. Fold bottom over filling. Fold in sides, and roll up. Set aside, seam down. Repeat with remaining crêpes and filling.

6. Heat the reserved ¼ cup butter-oil mixture in a clean pan over medium heat. Working in batches of 3, fry blintzes, turning once, until golden and crisp, 2 to 2½ minutes per side. Place 2 blintzes on each plate. Spoon warm sauce over top, and dust with confectioners’ sugar.

rachel good’s glazed potato doughnuts

MAKES ABOUT 36

These are best eaten slightly warm.

8 ounces russet potatoes, peeled and sliced

¼ cup warm water, plus 6 tablespoons water

1 tablespoon active dry yeast

1 cup milk, scalded

¼ cup solid vegetable shortening

¾ cup granulated sugar

1 teaspoon salt

2 large eggs, lightly beaten

5 cups all-purpose flour, plus more,