Out & About from page 69 THE ART SCENE The breakfast feast: Blintzes, bagels and beyond. G ood, good morning. I love breakfast. In fact, one of my favorite dinners is, well, breakfast. Sure, pancakes with pure maple syrup and fresh berries, when available, are a singular treat. But for a little more effort, homemade cheese blintzes up the breakfast game and are easier than you think, made ahead and pan-fried just before serving. More commonly, however, is the Sunday morning breakfast feast. In the fall and winter, where holidays bring friends and family back home (and fill up childhood and guest CHEESE BLINTZES Basic Crepes: If you want to make these a little sweet (for dessert), add 1 Tbsp. of sugar and' tsp. of vanilla extract to the mix. 1 cup flour 1 /s tsp. salt 3 large eggs 1 cup milk (plus more if needed) 2 Tbsp. melted butter Plus melted butter or nonstick cook- ing spray for frying In a blender or food processor, combine all ingredients and blend until smooth. Let stand for 15 minutes. Place a small (about 7-inch) nonstick skillet over medium-high heat. Spray the pan with nonstick cooking spray or brush it (using a pastry brush) with melted butter. Pour 'A cup of batter into the pan. As you pour, quickly lift and tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour any leftover batter (that doesn't spread) back into the pitcher. Cook crepe for about 1 minute, until 72 December 1 . 2011 bedrooms), I like to treat my guests (and myself) to a breakfast hearty and comforting, often serving hot and satisfying baked oatmeal (again, make ahead), topped with fresh milk, brown sugar and berries. But that's not all that's on the menu. Fresh winter fruits — apples and pears and tropical pine- apple — can be cut ahead and chilled until ready to serve. And, of course, when guests are at my table, I usually put out the ubiq- uitous Jewish wake-up delight — fresh bagels, lox and cream cheese — a great way to round off this menu. ■ a few bubbles just begin to form on the surface. Use a spatula to flip the crepe and cook another minute or less, until other side is browned. Remove from pan, and keep warm in the oven, loosely covered with foil or plastic wrap. Makes approximately 12-15 crepes. Filling: 11/2 cups (12 oz.) farmer cheese 1 /2 cup whole milk cottage cheese, drained 1 egg yolk 2 Tbsp. sugar 1 /8 tsp. salt Combine all ingredients in a medium bowl, and stir well to mix. Place 1 crepe, most-golden side up, on a clean surface or plate. Place 2 Tbsp. of the filling in center, and fold up bottom to cover filling. Fold in sides. Fold down top, and place the blintz, seam side down, on a plate. Repeat with remaining crepes and filling. (Can be made up to 1 day ahead; cover and chill until ready to fry or bake.) The 36th annual Potters Market, the largest pottery sale of its kind in the country (135 potters will offer nearly 40,000 pieces of pottery, ranging in price from $5-$400) takes place 10 a.m.-8 p.m. Friday, 10 a.m.-6 p.m. Saturday and 10 a.m.-5 p.m. Sunday, Dec. 2-4, at the OF & CW (United Food and Commercial Workers') Union Hall, 876 Horace Brown Drive, 1 block south of 13 Mile, between 1-75 and John R. Participating artists include Joane Arkin (Waterford), Lori Becker (Birmingham), Lonnie Bodzin (Southfield), Jack Adelman (Farmington Hills), Ellen Kates (Bingham Farms), Carole Berhorst (Bloomfield Hills) and Ruth Weinbaum (Bloomfield Hills). Admission and parking are free; no strollers allowed. A special preview sale takes place 6-9 p.m. Thursday, Dec. 1; preview sale admission: $10. (248) 246-2686; thepottersmarket. com. Lemberg Gallery presents Forty for 40, 40 artists celebrating 40 years, through Dec. 23. 23241 Woodward, Ferndale. (248) 591-6623; lemberggallery.com . ligent and whimsically rocking music for kids and their parents 11 a.m. Saturday, Dec. 3, at the Ark in Ann Arbor. Roberts, a former preschool teacher who's taken his show on the road to JCCs across the country, has been called "the Paul McCartney of kids' music." His latest album, Jungle Gym, was a Grammy nominee. 316 S. Main St. (734) 761-1451; theark.org . The 39th Annual Noel Night, taking place 5-9:30 p.m. Saturday, Dec. 3, in Midtown Detroit's Cultural Center Area, features more than 60 Midtown venues, including the Detroit Institute of Arts, the Charles H. Wright Museum of African American History, the Detroit Historical Museum and the Detroit Public Library, that will open their doors to the public free of charge. Other activities include horse-drawn carriage rides, holiday shopping, family craft activities and performances by more than 120 area music, theater and dance groups. Free shuttle service between participating venues; parking available in area lots. http://detroitmidtown.com/05/ noelnight.php. II Please email items you wish to FAMILY FUN have considered for Out & About to Gail Zimmerman at gzimmerman@ Justin Roberts & the Not Ready for Naptime Players dish out intel- To fry, brush melted butter or spray nonstick cooking spray in a large non- stick skillet over medium or medium- high heat. Add the blintzes to the pan (you will have to fry these in batches), and fry until golden on the bottom. Flip them over, and fry on the other side. To bake, brush the blintzes with melted butter or canola oil (less work and less fat), and place on a buttered or sprayed baking sheet into a 350-degree oven for 15-20 minutes. Makes 12-15 blintzes. BAKED OATMEAL 2 cups quick-cooking oatmeal '/2 cup golden raisins 2 /3 cup sugar 1 cup milk 1 /3 cup melted butter 1 large egg 1 1/4 tsp. baking powder 1 tsp. vanilla extract 1 /2 tsp. salt Toppings: Brown sugar, butter, cream or milk and fresh berries thejewishnews.com. Notice is requested three weeks before the scheduled event. Preheat oven to 350 degrees. Spray a large baking dish with nonstick cooking spray. Combine all ingredients in large bowl, and stir well. Transfer the mixture to the baking dish, and bake for 30 min- utes. Serve hot with toppings if desired. Makes 6 or more servings. WINTER FRUIT SALAD 3 /4 cup sugar 2 cups 1-inch diced pears, any vari- ety (peeled or unpeeled) 2 cups 1-inch diced Granny Smith apples, or another variety 2 cups 1-inch diced seedless, peeled oranges 2 cups 1-inch diced fresh pineapple 1 cup pomegranate seeds (arils) juice of 1 lemon The day before you plan on serving this salad, combine all ingredients, and toss well in a large bowl. Cover and chill until ready to serve. Makes 6 servings. All recipes © Annabel Cohen 2011; annabelonthemenu@gmail.com .