BERRY BLINTZES
Biting into these delicately thin pancake packets sets off an explosion of flavors with every mouthful. "The berries bring a burst of fruity sweetness to the creamy cheese filling," Kristine Wright, St. Joseph, Michigan, observes. "Blintzes makes a luxurious breakfast or brunch...or a finishing touch to meal."
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the egg whites and milk. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour. , Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For filling, in a small bowl, beat ricotta and cream until smooth. Beat in 1/2 cup sour cream, sugar, 1 tablespoon wheat germ and vanilla until blended. Spoon about 1/4 cup onto each blintze; fold ends and sides over filling., Arrange blintzes folded side down in a 13-in. x 9-in. baking dish; brush with melted butter. Cover and bake at 350° for 10-15 minutes or until heated through. Top each blintze with berries and dollop of remaining sour cream. Sprinkle with remaining wheat germ.
Nutrition Facts : Calories 210 calories, Fat 9g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 194mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE
Provided by Ina Garten
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees. Butter a 9-by-13-inch cake pan or baking dish.
- For the batter, place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. (You can also use a blender.) Pour half the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
- Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.
- Return the pan to the oven and continue baking for 35 to 40 minutes, until the top is lightly golden and the filling is almost set. Remove from the oven and allow to stand 10 to 15 minutes. Cut the blintzes in squares and serve warm with the Fresh Blueberry Sauce.
- Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool.
BLUEBERRY BLINTZES
Provided by Tyler Florence
Categories main-dish
Time 1h50m
Yield 5 servings
Number Of Ingredients 21
Steps:
- Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.
- Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.
- Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the Cheese Filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.
- Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the Blueberry Sauce on top, dust with confectioners' sugar, and serve right away.
- Serve with chopped banana and remaining Blueberry Sauce. Sprinkle with powdered sugar and serve.
- In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.
- Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.
BERRY BLITZ TORTE
Blitz means "lightning" in German, referring to the lightning-quick way this old-fashioned cake comes together, at least compared with the more ornately frosted tortes popular a century ago. Buttery, nutmeg-scented batter is swirled with meringue and sprinkled with pecans before baking. The meringue, which browns on top but stays soft inside, takes the place of icing while the nuts add flavor and crunch. A whipped cream and berry filling makes the whole thing incredibly soft and rich. You can bake the cake layers up to 12 hours ahead, but it's best to fill them with cream and berries within 3 hours of serving so they don't get soggy. This recipe is adapted from my friend's mother, Patricia O'Neal, who got it from her mother, Genevieve Lehmont.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Grease two round 8-inch cake pans and line the bottoms with parchment paper. Grease the paper, then lightly flour the pans.
- In a small mixing bowl, whisk together cake flour, baking powder and salt.
- Using an electric mixer fitted with the paddle attachment or electric beaters, beat 1/2 cup softened butter and sugar until fluffy and creamy, 2 to 3 minutes. Add egg yolks one at a time, beating, until well combined. Add half the cake flour mixture, then half the milk to the butter mixture, beating until smooth. Repeat with remaining flour mixture and milk, then beat in vanilla and nutmeg. Scrape batter evenly into prepared pans and smooth the tops.
- To make meringue topping, whip egg whites with cream of tartar and salt in an electric mixer until cloudlike and very foamy. Continue whipping while adding sugar 1 tablespoon at a time. Whip until meringue is smooth and glossy, and stiff peaks form.
- Cover cake batter with meringue, dividing it evenly between pans. Swirl the tops, and sprinkle with pecans. Bake until meringue is golden brown and a toothpick inserted in the center all the way down to the cake emerges clean, about 25 minutes. Remove from oven and transfer pan to a wire rack. Cool for 30 minutes; turn cake out of pan and place on rack right-side up. Let cakes cool completely.
- To assemble, whip the cream with as much of the sugar as you like, and vanilla. Place one cake layer on a serving plate with the meringue side down. Spoon whipped cream on top, then cover with berries. Place second cake layer on top of whipped cream with meringue side up. Serve cake as soon as possible after filling, preferably within 3 hours, and use a serrated knife to cut.
THE ULTIMATE BERRY CRUMBLE
I don't tack the word ultimate onto just any recipe. This berry well may be my favorite summer dessert, with the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Some ice cream on the side is highly recommended.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
- Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
- Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
- Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 58.2 g, Cholesterol 97 mg, Fat 18.9 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 11.4 g, Sodium 123.9 mg, Sugar 30.7 g
BLUEBERRY BLINTZES
These paper-thin crepes can be filled with just about anything. For this rendition, a handful of blueberries is blended into a velvety mixture that's spooned into golden, delicate pancakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 18
Steps:
- Make the crepe batter: Whisk together milk, 1/2 cup water, 2 tablespoons melted butter, and the eggs in a medium bowl. Whisk in flour and salt; set aside.
- Make the sauce: Stir 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.
- Make the filling: Puree cottage cheese, cream cheese, sugar, and vanilla seeds in a food processor. Transfer to a medium bowl; stir in blueberries. Set aside.
- Make the crepes: Stir together remaining 3 tablespoons melted butter and the oil in a small bowl; reserve 1/4 cup for cooking blintzes. Heat an 8-inch nonstick skillet over medium heat. Lightly brush pan using remaining butter-oil mixture. Pour a scant 1/4 cup batter into pan; swirl to form an even layer. Cook until bottom is lightly browned, about 1 1/2 minutes. Using a heatproof spatula, flip crepe; cook 30 seconds. Transfer to a plate. Repeat with remaining butter-oil mixture and batter.
- Transfer a crepe to a clean work surface. Spoon 2 heaping tablespoons filling onto crepe 1 inch from bottom and sides. Fold bottom over filling. Fold in sides, and roll up. Set aside, seam down. Repeat with remaining crepes and filling.
- Heat the reserved 1/4 cup butter-oil mixture in clean pan over medium heat. Working in batches of three, fry blintzes, turning once, until golden and crisp, 2 to 2 1/2 minutes per side. Place two blintzes on each plate. Spoon warm sauce over top, and dust with confectioners' sugar.
BERRY BLITZ
Q: What's the secret to this three-ingredient cooler's extra-fruity taste? A: Squirting in some blueberry- and raspberry-flavor CRYSTAL LIGHT Drink Mix!
Provided by My Food and Family
Categories Home
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Mix ingredients in highball glass.
- Add ice.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BERRY BLITZ TORTE
This cake may look difficult to make but it's easy! If I can make it, so can you! You can use any berries that you want and you can use your own recipe for pastry cream instead of the cheater's version. I leave the almonds off. A King Arthur Flour recipe.
Provided by Lvs2Cook
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350º. Lightly grease 2 8" round pans.
- In a medium mixing bowl, cream the butter, sugar, salt, and egg yolks together.
- Beat in vanilla, milk, baking powder, and flour.
- Spread the mixture in the prepared pans. The batter will barely cover the bottom of the pans; that's OK.
- Beat the egg whites until light; gradually add the 3/4 cup sugar and continue to beat until the meringue is smooth, glossy and somewhat stiff. Do NOT beat until there are stiff points.
- Spread the meringue on the batter in the pans and sprinkle with the almonds, cinnamon and sugar.
- Bake for 30 minutes, until lightly browned.
- Remove from oven and cool in pans for 15 minutes. Loosen edges and gently turn them out onto racks with the meringue on top. If some of the almonds fall off, just sprinkle them back on top.
- Mix pudding, vanilla, and cream together until thick.
- Place one of the cake layers, meringue side up, on a serving plate.
- Spread with all the pastry cream.
- Add a layer of berries.
- Top with second layer, meringue side up.
- Decorate top with berries if desired.
- Serve immediately or refrigerate until serving time.
Nutrition Facts : Calories 525.5, Fat 28.9, SaturatedFat 15, Cholesterol 170.8, Sodium 411.1, Carbohydrate 59.5, Fiber 1.4, Sugar 43.6, Protein 8.5
More about "berry blitz recipes"
BERRY BLITZ TORTE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (106)Total Time 5 hrs 30 minsServings 8Calories 560 per serving
- To make the filling: In a medium-sized saucepan, stir together 2 cups (454g) of the milk, the sugar, and the salt.
- Bring to a simmer over medium heat, stirring to dissolve the sugar., Meanwhile, whisk the cornstarch, egg yolks, and whole egg with the remaining 1/2 cup (113g) milk., Whisk some of the hot milk mixture into the egg yolks/cornstarch to temper the yolks.
- This keeps them from turning to scrambled eggs when you add them to the simmering milk., Pour the egg/milk mixture back into the remaining simmering milk, pouring it through a strainer to capture any bits of egg.
- Bring to a boil over medium heat (this may happen very quickly), stirring constantly with a whisk.
CHEESE BLINTZES RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASTERN EUROPEAN DELIGHT: BLUEBERRY BLINTZ RECIPE
From thespruceeats.com
HOMEMADE BERRY TURNOVERS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BERRY RECIPES | ALLRECIPES
From allrecipes.com
A SHOW-STOPPING CAKE WITH OLD-FASHIONED CHARM
From nytimes.com
BERRY BLITZ - HY-VEE RECIPES AND IDEAS
From hy-vee.com
Calories 110 per serving
BERRY BLITZ TORTE | RECIPE CART
From getrecipecart.com
BERRY BLITZ SMOOTHIE - JSHEALTH
From jessicasepel.com
BERRY BLITZ TORTE [RECIPE] : BAKING - REDDIT.COM
From reddit.com
10 BEST JAMBA JUICE SMOOTHIE RECIPES [COPYCAT RECIPES YOU CAN …
From roamilicious.com
JUICING IDEAS: BERRY BLITZ RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BERRY BLITZ TORTE | KING ARTHUR BAKING
From cmsstage.kingarthurbaking.com
CHERRY BERRY BLITZ RECIPE - REBUILDING WELLNESS
From rebuildingwellness.com
BERRY BLITZ TORTE | RECIPE | TORTE, FAVORITE RECIPES, BERRIES
From pinterest.com
BERRY BLITZ - MOJO BEVERAGES
From mojobeverages.com.au
BERRY BLITZ RECIPE - EATOUT
From eatout.co.za
BERRY BLITZ TORTE BAKEALONG | KING ARTHUR BAKING
From kingarthurbaking.com
BERRY BLITZ JAM - POMONA'S UNIVERSAL PECTIN - SUGAR FREE NO …
From pomonapectin.com
COPYCAT ORANGE BERRY BLITZ - FAIRYBURGER
From fairyburger.com
BERRY BLITZ DRINK RECIPE - DRINKNATION.COM
From drinknation.com
BERRIES, BREWPUBS, AND A BLITZ TORTE RECIPE | GRIST
From grist.org
BERRY BLITZ TORTE | RECIPE | DESSERTS, TORTE RECIPE, BAKING
From pinterest.ca
COPYCAT ORANGE BERRY BLITZ - FAIRYBURGER
From fairyburger.com
BERRY BLITZ - ORGANICANDRAWTRADING.COM
From organicandrawtrading.com
100 BERRY BLITZ IDEAS IN 2022 | RECIPES, DELICIOUS DESSERTS, YUMMY …
From pinterest.com
BERRY BLITZ TORTE - MASTERCOOK
From mastercook.com
BERRY BLITZ TORTE - BAKING THE GOODS
From bakingthegoods.com
BERRY BLITZ TORTE | RECIPE | TORTE RECIPE, BLITZ TORTE RECIPE, CAKE ...
From pinterest.ca
BERRY BLITZ CAKE – TEACHER – CHEF
From teacher-chef.com
BERRY BLITZ TORTE - MASTERCOOK
From mastercook.com
BERRY BLITZ - BROOKES KITCHEN
From brookeskitchen.com
BERRY BLITZ TORTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BLITZ BERRY TORTE | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
A PERFECT HALLOWEEN COCKTAIL RECIPE - DUJOUR
From dujour.com
BERRY BLITZ - PROCTOR SILEX CANADA
From proctorsilex.ca
BLUEBERRY BLITZ SMOOTHIE – THE HOUSE OF ELYN RYN
From thehouseofelynryn.com
MIXED-BERRY BLITZ POPS - GOOD HOUSEKEEPING
From goodhousekeeping.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love