Cottage Cheese Blintzes with Soaked Flour Buttermilk Crepes
Crepes are related to blini, the Ukrainian thin pancake. These cheese blintzes, typically served during the Jewish holiday of Shavuot, are ideal for a brunch any time of the year. You can vary the fruit according to the season. They are especially delicious with freshly made cottage cheese.
About 12 hours before making crepes mix sprouted flour and buttermilk together; cover loosely and let sit at room temperature. When ready to cook add salt and eggs; whisk together. Add up to 1/4 cup water if needed for a thin batter.
Spread a small amount of melted butter, ghee, or coconut oil in a heavy 8-inch skillet. (Cast-iron works great for this.) Heat on medium-high heat. When the skillet is hot, pour in about 1/4 cup batter and tilt skillet to spread evenly over surface. Cook until lightly browned on bottom and set on top. The top of the crepe will be dry to the touch, but not brown. Turn out onto parchment paper.
Continue making crepes, adding more butter to the pan as needed, until all batter is used.
Place several tablespoons of the cottage cheese mixture in the center of each crepe. Fold up the bottom side over the cottage cheese, then fold in the left and right sides, and roll up to fully encase filling.
Place several filled blintzes in the skillet with additional butter; brown on both sides. Remove to a buttered 9x13-inch baking dish and keep warm in a 200°F oven while you brown the remaining blintzes.
Dust with powdered sugar and serve with sour cream and fruit.