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.
CHEF JOHN'S CHEESE BLINTZES
If you're ever talking to someone who's been to, or used to live in, New York City, and the subject of cheese blintzes comes up, you will almost always see their face light up. While there are several steps, they're fairly simple, and so totally worth the effort.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h15m
Yield 5
Number Of Ingredients 16
Steps:
- Place 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.
- Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.
- Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.
- Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish.
- Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz.
- Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.
- Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 33.2 g, Cholesterol 207.2 mg, Fat 26.9 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 12.9 g, Sodium 517.8 mg, Sugar 9.9 g
INA GARTEN'S BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE RECIPE - (4.2/5)
Provided by Foodiewife
Number Of Ingredients 25
Steps:
- For the Blueberry sauce: Combine the orange juice, sugar, and cornstarch in a medium saucepan and boil, stirring occasionally, until translucent and thickened. Stir in the blueberries and simmer 4 to 5 minutes. Stir in the zest and lemon juice and cool. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. For the pancake batter: Place all the ingredients of the batter in the bowl of a food processor with a steel blade or blender (or a whisk, ) and blend until smooth. Pour half the batter into the dish and bake 10 minutes, or until set. For the filling: Whisk all the ingredients together in a large bowl until thoroughly combined. Spread over the baked layer Next, carefully spoon the remaining pancake batter over the cheese layer. Return to the oven and bake for 35 to 40 minutes or until the top is light golden and the filling is set. Remove from the oven and let stand 10 to 15 minutes. Cut into squares and serve with blueberry sauce. NOTE: This makes a lot! You can cut this recipe in half. The night before, I made the pancake batter, but waited to add the baking powder right before making this. I also made the filling and the blueberry sauce the night before. This assembled beautifully, and baked perfectly. Warm the blueberry sauce, but don't boil it.
BLUEBERRY RICOTTA SQUARES
A blueberry coffeecake with a ricotta cheese topping. Reminiscent of cheesecake, this recipe was in my maternal grandmother's collection. Origin is unknown.
Provided by AuntieJ
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
- In a large bowl, stir together the flour, 3/4 cup of sugar, and baking powder. Add the milk, shortening, 1 egg, and lemon extract, and use an electric mixer to mix on low speed for 1 minute, then on medium speed for 1 minute. Pour the batter into the prepared pan, and spread evenly. Sprinkle blueberries over the batter.
- In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup of sugar, and vanilla extract. Spoon this mixture over the blueberries, and spread evenly.
- Bake for 55 to 60 minutes in the preheated oven, until a knife inserted near the center comes out clean. Cool completely before cutting into squares and serving.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 21.9 g, Cholesterol 35.3 mg, Fat 4.4 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 1.2 g, Sodium 43.6 mg, Sugar 15.2 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.
BLUEBERRY RICOTTA BLINTZES
The blintz crepes freeze wonderfully! Similar to classic French crepes, blintz crepes are more tender due to the great amount of butter in them.
Provided by Anna Olson
Categories bake,dessert,fruit,kid-friendly,mother's day,Party Favourites
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350ºF.
- Blend all ingredients with a hand blender (or in a food processor) and let batter rest for20 minutes. If you are whisking by hand, strain batter before resting.
- To make crêpes, heat a large non-stick pan over medium heat. Spray with food release, or lightly coat with oil (you will only have to do this every other time).
- Pour 2 ounces of batter into the center of the pan and lift the pan off the heat, swirling the batter around to coat the pan evenly. Return pan to heat and cook crêpes for
- After crêpes have cooled, be sure to wrap well until ready to fill. Do not store in fridge - if not using right away, freeze and thaw when ready to fill.
- Stir together ricotta, sour cream and sugar. Stir in egg, egg yolk, vanilla and nutmeg.
- Butter a baking pan with melted butter. Place 2 crepes on the counter, with the paler sides facing up. Place about 2 tablespoons fresh blueberries in the center of each crepe and spoon about 3 ounces of the ricotta filling on top of the berries. Fold edges of crepe over 4 times to create a square parcel. Turn parcel over and place in baking pan. Repeat with remaining crepes, placing them very close to each other in the pan.
- Brush tops of blintzes with butter, and sprinkle with a little sugar. Bake for15-20 minutes, until they puff up like little pillows.
- Serve immediately, dusted generously with icing sugar and with a little blueberry sauce or fresh berries. A scoop of vanilla ice cream also has a place on such a dessert!
BLUEBERRY CHEESE BLINTZES
Make and share this Blueberry Cheese Blintzes recipe from Food.com.
Provided by annconnolly
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Blend all ingredients with a hand blender (or in a food processor) and let batter rest for 20 minutes. If you are whisking by hand, strain batter before resting.
- To make crepes, heat a large non-stick pan over medium heat. Spray with food release, or lightly coat with oil (you will only have to do this every other time).
- Pour 2 ounces of batter into the center of the pan and lift the pan off the heat, swirling the batter around to coat the pan evenly. Return pan to heat and cook crepes for 3 minutes, until edges turn light brown. Gently loosen edges of crepe with a spatula and flip crepe over in pan. If this presents a challenge, simply turn burner down to medium low heat and cook crepe longer on one side, until crepe is completely dry looking (crepe will cook without flipping). Loosen edges of crepe and slide onto a plate to cool. Repeat with remaining batter.
- After crepes have cooled, be sure to wrap well until ready to fill. Do not store in fridge - if not using right away, freeze and thaw when ready to fill.
- Filling:.
- Stir together ricotta, sour cream and sugar. Stir in egg, egg yolk, vanilla and nutmeg.
- To Assemble:.
- Butter a baking pan with melted butter. Place 2 crepes on the counter, with the paler sides facing up. Place about 2 tablespoons fresh blueberries in the center of each crepe and spoon about 3 ounces of the ricotta filling on top of the berries. Fold edges of crepe over 4 times to create a square parcel. Turn parcel over and place in baking pan. Repeat with remaining crepes, placing them very close to each other in the pan.
- Brush tops of blintzes with butter, and sprinkle with a little sugar. Bake for 15-20 minutes, until they puff up like little pillows.
- Serve immediately, dusted generously with icing sugar and with a little blueberry sauce or fresh berries. A scoop of vanilla ice cream also has a place on such a dessert!
- The blintz crepes freeze wonderfully! Similar to classic French crepes, blintz crepes are more tender due to the great amount of butter in them.
Nutrition Facts : Calories 353, Fat 25.1, SaturatedFat 15, Cholesterol 170.8, Sodium 81.7, Carbohydrate 22.6, Fiber 0.9, Sugar 9.1, Protein 10.1
BLUEBERRY BLINTZES
I found this recipe from Crisco Oil in a very old Hadassah magazine stuffed in the back of a drawer in my grandmother's house. It's a favorite of mine. I think the nutmeg and lemon give the blueberries an exceptional flavor. I usually make it with milk (1 or 2%, but you can use water if you want to make it dairy-free. And if you can get them, try it with fresh blueberries. It is heavenly! (Although frozen work quite well, just taste for sweetness and adjust accordingly). These blintzes freeze very well, and I'll usually freeze them wrapped in packets of two. You can cook them up straight from the freezer; no thawing is needed. It's a really nice treat for kids with a dollop of sour cream, or even dusted with some powdered sugar, with or without cinnamon. They are surprisingly low in fat and calories.
Provided by Charmed
Categories Breakfast
Time 45m
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- Make the filling by gently tossing all the filling ingredients together in a bowl.
- Set aside.
- To make the crepes, beat the eggs, milk, salt, sugar& 2 tbs.
- oil together.
- Stir in flour vigorously until the mixture issmooth.
- Heat about 1/4 teaspoon oil in a 6" skillet over medium high heat.
- Pour 2 tbs.
- batter into the pan, and tilt the pan around to coat the bottom with the batter.
- Let the crepe brown lightly, approximately a minute or so, then carefully turn out, browned side up, onto a paper towel.
- Make the rest of the pancakes in the same way.
- When all the pancakes are made, take one pancake and lay it flat on a plate or flat surface.
- Place about 1 tablespoon filling near one side of circle, shaping it so it's somewhat rectangular.
- Fold the top& bottom up and over the filling, then roll up from the other sides.
- You can freeze the blintzes at this point (I freeze them in packets of 2 at a time).
- Heat 1 tbs.
- oil in large skillet over medium heat (you don't need a lot of oil for this-- you want just a thin coating).
- Fry blintzes until golden brown on both sides.
- If you are cooking them directly from the freezer, start them on a lower flame and then raise the heat when they are fairly thawed out to medium heat; when cooking from a frozen state, especially if i'm cooking only two, i'll actually just use my fingers to rub a very light coating of oil over each side of the blintze instead of heating the oil in the pan.
- Serve with sour cream or sprinkled with powdered or granulated sugar; They are even good with some slightly sweetened ricotta cheese.
- Makes 14 to 18 blintes.
- NOTE: I often will make 8 or 9 inch crepes and use 2 heaping tablespoons filling to make larger blintzes, but then you get fewer; I often double the recipe to do so.
- I also prefer the lemon juice to the lemon rind (use to taste, and add a touch more of cornstarch if needed) but use the rind if you prefer a stronger lemon flavor.
CHEESE BLINTZES WITH BLUEBERRY SAUCE
Categories Milk/Cream Cheese Egg Brunch Dessert Sauté Kid-Friendly Quick & Easy Rosh Hashanah/Yom Kippur Blueberry Shavuot Cottage Cheese Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 blintzes
Number Of Ingredients 22
Steps:
- Make crêpes
- In blender, combine milk and eggs. Add flour and salt and blend at low speed until smooth, less than 1 minute. Let batter stand 1/2 hour.
- Have ready large plate or platter. Place skillet over moderately high heat, brush lightly with some melted butter, and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into pan, tilting to spread into thin, even layer. Cook until crêpe begins to "blister," edges curl slightly away from skillet, and underside is lightly browned, about 1 to 2 minutes. Use flexible spatula to flip crêpe out of skillet and onto plate, cooked side up.
- Repeat with remaining batter, brushing skillet lightly with melted butter before cooking each crêpe. Stack crêpes, cooked side down, on plate and let cool.
- Make filling
- In large bowl, mash together farmer and cottage cheeses until blended. Add egg yolk, melted butter, sugar, and salt, and mix until combined.
- Place 1 crêpe, cooked side up, on a plate. Place 2 tablespoons filling in center, and fold up bottom to cover filling. Fold down top, then flip over and fold in sides. Flip over again and place on a large plate. Repeat with remaining crêpes and filling. (Can be made up to 1 day ahead; cover and chill until ready to fry.)
- Make sauce
- In large saucepan, combine 3 cups blueberries, sugar, and cornstarch. Set over moderately low heat and stir gently until sugar dissolves. Raise heat to moderately high and boil, stirring occasionally, 3 minutes. Remove from heat and gently stir in remaining blueberries.
- Fry blintzes
- Heat 1 tablespoon butter in iron skillet over moderately high heat. Add 3 blintzes and fry until golden brown on both sides, about 1 to 2 minutes per side. Repeat with remaining blintzes. Serve hot with sauce.
BLUEBERRY-ORANGE BLINTZES
Steps:
- In a large bowl, whisk egg, milk and flour until blended. Refrigerate, covered, 1 hour., Preheat oven to 350°. Place a 6-in. skillet coated with cooking spray over medium heat. Stir batter; fill a 1/4-cup measure halfway with batter and pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Repeat with remaining batter., In a small bowl, mix ricotta cheese, 2 tablespoons marmalade, sugar and cinnamon. Spoon about 2 tablespoons mixture onto each crepe; top with about 1 tablespoon blueberries. Fold opposite sides of crepes over filling, forming a rectangular bundle., Place blintzes on a 15x10x1-in. baking pan coated with cooking spray, seam side down. Bake, uncovered, 10-15 minutes or until heated through. Serve with sour cream and the remaining marmalade and blueberries. Freeze option: Freeze cooled crepes between layers of waxed paper in a freezer container. To use, thaw overnight in refrigerator overnight. Proceed as directed.
Nutrition Facts : Calories 301 calories, Fat 9g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 129mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
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
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