Cheese Matzo Blintzes with Asparagus and Dill

From Gourmet Magazine (April 2004). These are a bit time consuming but make a very different tasting Passover meal..

• Ready In: 2 hrs
• Yields: 12 crepes

Ingredients

• For crepes

• 2 1⁄2 cups milk
• 1 1⁄3 cups matzo meal
• 4  large eggs
• 1⁄4 cup  vegetable oil, plus additional oil for brushing skillet
• 1⁄2 teaspoon salt

• For filling

• 1  lb  medium asparagus
• 3  cups small curd cottage cheese
• 1⁄4 cup  chopped fresh dill
• 1  large egg, lightly beaten
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon salt

• For topping

• 1⁄4 cup unsalted butter
• 2  bunches scallions, trimmed and cut into 1 inch pieces
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  tablespoons  chopped fresh dill

Directions

1. To make crepes: Blend milk, matzo meal, eggs, oil and salt in a blender until smooth.
2. Let batter stand 30 minutes.
3. Stir batter before using.
4. Lightly brush a 10 inch skillet with oil and heat over moderately high heat until hot but not smoking.
5. Holding skillet off heat, pour in 1/3 c.
6. batter, tilting and rotating pan to coat bottom.
7. Return skillet to heat and cook crepe until top is set and edge and bottom are golden, about one minute.
8. Remove skillet from heat and loosen edge of crepe with a spatula.
9. Release crepe onto a plate.
10. Repeat until all the batter is gone.
11. Put oven rack in middle position and preheat oven to 350 degrees F.
12. To make filling: cook asparagus in a wide 4 to 5 quart pot of boiling salted water, uncovered, until just tender (about 5 minutes).
13. Transfer asparagus with a slotted spoon to a butting board to cool.
14. Cut off and reserve tips, then finely chop stalks.
15. Stir together cottage cheese, chopped stalks, dill, egg, pepper and salt.
16. Assemble blintzes: Put 1 crepe, paler side up, and spread a scant 1/3 c.
17. of filling in a horizontal line just below center of crepe, leaving a 3/4 inch border at each end.
18. Fold in sides of crepe over ends of filling, then beginning at bottom, roll up to enclose filling.
19. Transfer, seam side down, to a lightly buttered 15 by 10 inch shallow baking pan.
20. Fill and transfer remaining crepes in same manner.
21. Bake blintzes, covered with foil, until filling is hot, 30 to 35 minutes.
22. Make topping just before blintzes are ready to serve: heat butter in a 10-12 inch skillet over moderate heat until foam subsides.
23. Add scallions and cook, stirring until tender, about 5 minutes.
24. Stir in asparagus tips, salt, and pepper and cook, stirring until aspargus is heated through, 1 to 2 minutes.
25. Remove from heat and stir in dill.
26. Spoon topping over blintzes.