Breakfast Blintzes With Caramelized Rhubarb And Sour Cream Recipes

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BREAKFAST BLINTZES WITH CARAMELIZED RHUBARB AND SOUR CREAM



Breakfast Blintzes with Caramelized Rhubarb and Sour Cream image

Cooking blintzes takes a bit of practice. A nonstick skillet is a great help. The first blintz is almost never perfect; just discard it and start again. The blintzes can be made up to step 5 up to two hours ahead. The extra quarter tablespoon of sugar in the blintz batter is important -- it is a generous pinch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 9

11 tablespoons butter (1 3/8 sticks), plus more for pan
1 cup all-purpose flour
1/4 teaspoon table salt
1 cup plus 2 1/4 tablespoons sugar
4 large eggs
1 cup milk
1 1/2 pounds trimmed rhubarb, cut into 1/2-inch lengths (about 5 cups)
1/4 cup plus 2 tablespoons brandy
1/2 pint sour cream, or more if desired

Steps:

  • Melt 2 tablespoons butter; let cool.
  • Combine the flour, salt, 1/4 tablespoon sugar, eggs, milk, and 2 tablespoons reserved melted, cooled butter in the bowl of a food processor, and process until smooth. Transfer to a medium bowl, cover with plastic wrap, and place in the refrigerator at least 1 hour or overnight.
  • Fill a large bowl with ice and water; set aside. Melt remaining 9 tablespoons butter in a large saute pan over medium heat. Sprinkle remaining 1 cup plus 2 tablespoons sugar over butter; cook until sugar has dissolved and starts to turn golden brown, about 5 minutes. Add rhubarb; cook, shaking pan vigorously to coat in caramelized sugar, until rhubarb is tender and just starting to fall apart, about 5 minutes. Add brandy to pan, shake pan, cook just until liquid comes to a boil, about 30 seconds; remove from heat. Transfer rhubarb to a small bowl; set into the ice bath to stop the cooking.
  • Heat a 10-inch nonstick saute pan over medium heat. Melt about 1/2 tablespoon butter in saute pan; swirl to coat. If butter pools, gently wipe with a paper towel. Pour a scant 1/4 cup chilled batter into hot saute pan. Swirl pan to form a thin, even layer; cook blintz until bottom is very lightly browned, about 2 minutes. Do not turn over. Loosen edge of blintz with a spatula; slide out of pan onto a piece of waxed paper. Continue making blintzes until all batter is used (you may not need to add butter to pan each time); place a piece of waxed paper between each one.
  • Transfer a blintz, cooked side up, onto a plate. Spoon a generous 1/4 cup of rhubarb filling (getting a nice amount of fruit to liquid) into center of blintz. Carefully fold up blintz, creating an envelope for filling; set aside, seam up, on a baking sheet. Continue filling and folding until all blintzes and filling have been used.
  • Melt just enough butter to lightly coat bottom of large saute pan (use same nonstick saute pan or a slightly larger saute pan if you wish, over medium-low heat). Arrange 2 or 3 filled blintzes at a time, depending on size of pan, in saute pan; cook until blintzes are golden and crisp on both sides, about 4 minutes per side. Serve immediately with sour cream.

BLUEBERRY BLINTZES



Blueberry Blintzes image

Provided by Molly Yeh

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 19

1 1/2 cups blueberries
1/4 cup granulated sugar
2 tablespoons honey
2 tablespoons lemon juice
1/4 teaspoon ground cardamom
1 1/2 cups whole milk
1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
2 large eggs
Flavorless oil, for the skillet
8 ounces cream cheese, at room temperature
1 cup whole-milk ricotta cheese
3 tablespoons honey
1 teaspoon lemon zest plus 1 tablespoon lemon juice (from 1 lemon)
1/2 teaspoon almond extract
1/4 teaspoon ground cardamom
A pinch of kosher salt
1 large egg
About 1/4 cup flavorless oil, for frying

Steps:

  • For the topping: Add 1/2 cup of the blueberries to a medium bowl with the sugar, honey, lemon juice and cardamom and let sit, stirring every 10 minutes or so and mashing slightly, until the juices are a vibrant pink color, about 1 hour. Fold in the remaining blueberries, coating them in the sauce until shiny.
  • For the blintzes: Meanwhile, in a blender or food processor, combine the milk, flour, salt and eggs and blend until smooth. Let the mixture sit at room temperature for 30 minutes.
  • Coat a 9- or 10-inch nonstick skillet with a thin layer of oil and heat over medium heat. Add 1/3 cup batter to the skillet and tilt it so that it distributes evenly into a round. Cook until the top is set and the bottom is slightly browned and pulls away easily from the skillet, 60 to 90 seconds. Use an offset spatula to transfer it to a plate or work surface (correct, you will not be flipping these). Repeat this process, stacking the cooked blintzes and separating them by sheets of parchment paper.
  • For the filling: In a bowl, mix together the cream cheese, ricotta, honey, lemon zest and juice, almond extract, cardamom, salt and egg until combined.
  • To assemble: Place a blintz browned-side up on a work surface. Spoon 1/4 cup filling slightly below the center line of the blintz. Fold the bottom third of the blintz up over the filling and then fold in the sides. Bring the top third of the blintz down over the filling to seal. Set aside and repeat with the remaining blintzes.
  • In a large skillet, heat a thin layer of oil over medium-high heat until shimmering. Fry the blintzes a few at a time until golden brown, 2 to 3 minutes on each side, adding additional oil if the needed. Transfer to a serving plate, top with the blueberry sauce and enjoy.

CHOCOLATE RASPBERRY BLINTZES



Chocolate Raspberry Blintzes image

It's a minor adjustment to the cheese blintzes located on the website. Sour cream complements the blintzes for dipping.

Provided by Tyni

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 40m

Yield 8

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
⅓ (13 ounce) jar chocolate-hazelnut spread (such as Nutella®)
½ (8 ounce) package mixed berry cream cheese, softened
1 tablespoon milk
2 teaspoons vanilla extract
½ cup butter, melted
1 cup white sugar
2 tablespoons ground cinnamon
1 loaf sliced white bread, crusts removed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix cream cheese, chocolate-hazelnut spread, berry cream cheese, milk, and vanilla extract together in a bowl.
  • Pour melted butter into a shallow bowl.
  • Combine sugar and cinnamon in a separate shallow bowl.
  • Flatten bread slices out on a work surface. Spread cream cheese mixture over each slice. Roll up each slice. Dip rolls in melted butter; coat with cinnamon sugar. Arrange seam-side down in a baking dish.
  • Bake in the preheated oven until lightly golden, 15 to 20 minutes.

Nutrition Facts : Calories 573.1 calories, Carbohydrate 67.6 g, Cholesterol 74.6 mg, Fat 31.1 g, Fiber 2.3 g, Protein 8.1 g, SaturatedFat 16.3 g, Sodium 619.3 mg, Sugar 37.8 g

RICOTTA MASCARPONE BLINTZES WITH RHUBARB-STRAWBERRY COMPOTE



Ricotta Mascarpone Blintzes with Rhubarb-Strawberry Compote image

Provided by Food Network

Categories     dessert

Time 1h10m

Number Of Ingredients 12

6 ounces ricotta cheese
6 ounces mascarpone
1 teaspoon sugar
3/4 teaspoon vanilla extract or orange liquor
1 teaspoon lemon zest
Pinch of salt
Prepared crepes
6 cups rhubarb, cut into 1-inch pieces
3 cups strawberries, cut in half lengthwise
3 tablespoons flour
2 cups sugar
Lemon juice to taste

Steps:

  • Mix together the ricotta, mascarpone, sugar, vanilla extract, lemon zest and a small pinch of salt.
  • With the cooked side in, place the "tail" of the crepe toward you and spoon about 2 ounces of the filling inside the center of the wrapper. Fold and hold the two opposite sides of the crepe over the filling until they almost meet and then fold the "tail" over the ingredients pulling the stuffing toward you. Fold the crepe over until you form a seam on the blintz. Set finished 2-inch by 1 1/2-inch flat "eggroll" shaped blintz on a dry towel with the seam side down.
  • Melt butter or margarine in a skillet over medium high heat, beginning with the seam side down. Saute each blintz until golden brown, carefully so the cheese does not escape. Flip the blintz onto the other side. To warm the ingredients in the blintz, lower the flame and cook slowly, about 2 to 5 minutes to avoid burning the crepe.
  • Gently toss the rhubarb, strawberries, flour, sugar and lemon and let stand until moist, 5 to 10 minutes. In a large saucepan, melt the butter and add the fruit mixture. Cook the fruit for approximately 35 minutes, stirring to make sure the fruit does not brown. Cover 5 minutes or until rhubarb is soft. Ladle the warm fruit over the blintz and top with a dollop of whipped cream. Garnish with a fresh strawberry half.

CHEESE BLINTZES WITH STRAWBERRY-RHUBARB COMPOTE



Cheese Blintzes With Strawberry-Rhubarb Compote image

Make and share this Cheese Blintzes With Strawberry-Rhubarb Compote recipe from Food.com.

Provided by 2Bleu

Categories     Breakfast

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

2 eggs, beaten
1 cup 2% low-fat milk
1 cup all-purpose flour
2 tablespoons Grand Marnier (orange flavored liquor)
cooking spray
6 ounces low-fat ricotta cheese
6 ounces mascarpone cheese
1 teaspoon sugar
3/4 teaspoon vanilla extract (or orange liquor)
1 teaspoon lemon zest
1/4 teaspoon salt
6 cups rhubarb, cut into 1-inch pieces
3 cups strawberries, cut in half lengthwise
3 tablespoons flour
2 cups sugar
1 tablespoon lemon juice
1/2 cup light sour cream, for garnish

Steps:

  • BLINTZES: Using a blender, mix the eggs, milk and flour at low speed. Add the Grand Marnier. Once the batter is well mixed and coats the spoon with a thin film, refrigerate, covered for 1 hour in a pitcher or bowl.
  • Stir the batter thoroughly and before making the crepes, test the liquid by dunking a spoon in the mixture; again, it should coat the spoon with a thin film. Adjust by adding milk if necessary.
  • Using a 8-10" nonstick pan, spray with oil, and heat the pan over medium-high heat. Pour about one cup of batter to coat one pan. Once covered, pour a thin layer of batter into the heated pan, swirling to coat if necessary.
  • When the crepes pull away from the edge of the pan in about 20 seconds, remove from the heat, tap them lightly or run a knife across the edge of the pan to release, and invert the crepes on a dry towel to cool. Stir the batter at brief intervals to re-suspend the ingredients.
  • FILLING: Mix together the ricotta, mascarpone, sugar, vanilla extract, lemon zest and a small pinch of salt.
  • ASSEMBLY: With the cooked side up, spoon about 1/4 cup filling inside the center of the wrapper.
  • Fold and hold the two opposite sides of the crepe over the filling until they almost meet and then fold over the ingredients pulling the stuffing toward you.
  • Fold the crepe over until you form a seam on the blintz. Set finished 2-inch by 1 1/2-inch flat "eggroll" shaped blintz on a dry towel with the seam side down.
  • COOK: Melt butter or margarine in a skillet over medium high heat, beginning with the seam side down. Saute each blintz until golden brown, carefully so the cheese does not escape.
  • Flip the blintz onto the other side. Lower the flame and cook slowly, about 2 to 5 minutes to avoid burning the crepe.
  • TOPPING: Gently toss the rhubarb, strawberries, flour, sugar and lemon and let stand until moist, 5 to 10 minutes.
  • In a large saucepan, melt the butter and add the fruit mixture. Cook the fruit for approximately 35 minutes, stirring to make sure the fruit does not brown. Cover 5 minutes or until rhubarb is soft.
  • TO SERVE: Ladle the warm fruit over the blintz and top with a dollop of sour cream. Garnish with a fresh strawberry half.

Nutrition Facts : Calories 511.4, Fat 7.4, SaturatedFat 3.8, Cholesterol 80.8, Sodium 195.6, Carbohydrate 102.5, Fiber 4.3, Sugar 74.6, Protein 11.5

CHEESE BLINTZES WITH STRAWBERRY-RHUBARB COMPOTE



Cheese Blintzes with Strawberry-Rhubarb Compote image

Categories     Cheese     Fruit     Breakfast     Brunch     Dessert     Cream Cheese     Strawberry     Spring     Pan-Fry     Honey     Rhubarb     Shavuot     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Serves 8

Number Of Ingredients 26

For crepes
1 cup all purpose flour
1 tablespoon sugar
Pinch of salt
3 large eggs, room temperature
1 cup whole milk, room temperature
6 tablespoons (3/4 stick) unsalted butter, melted
1 teaspoon vanilla extract
Nonstick vegetable oil spray
For filling
1/2 pound farmer cheese,* room temperature
4 ounces cream cheese, room temperature
3 tablespoons sugar
2 large egg yolks
1/4 teaspoon vanilla extract
1/4 teaspoon ground cardamom
For compote
1 cup orange juice
2/3 cup honey
4 cups 1/3-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
3 cups sliced hulled strawberries
6 tablespoons (3/4 stick) unsalted butter
Powdered sugar
*Available at specialty food stores, cheese shops and some supermarkets across the country.

Steps:

  • Make crepes:
  • Stir flour, sugar and salt in large bowl. Whisk eggs, milk, butter and vanilla in medium bowl to blend. Add to dry ingredients and whisk until smooth.
  • Spray with vegetable oil spray and heat over medium-low heat. Pour 2 tablespoons crepe batter into pan and swirl pan to coat bottom thinly. Cook until edge of crepe is light brown, about 1 minute. Loosen edges of crepe gently with spatula. Carefully turn crepe over. Cook until beginning to brown in spots, about 30 seconds. Transfer crepe to plate. Place paper towel atop crepe. Repeat with remaining batter, spraying pan with vegetable oil spray as needed and covering each crepe with paper towel, forming total of 16 crepes.
  • For filling:
  • Mix farmer cheese and cream cheese in large bowl to blend. Stir in sugar, egg yolks, vanilla extract and ground cardamom.
  • Place 1 crepe on work surface. Place 2 tablespoons filling 3-inch-long log just below center. Fold bottom of crepe over filling. fold sides in. Roll crepe up, enclosing filling completely. Transfer blintz to plastic-lined dish. Repeat with remaining filling and crepes.(Can be made 1 day ahead. Cover; chill overnight)
  • For compote:
  • Simmer orange juice and honey in heavy medium skillet over medium heat until reduced by half, about 4 minutes. Add rhubarb and stir until just tender, about 3 minutes. Transfer to large bowl. Stir in vanilla extract and ground cardamom. Cover and refrigerate. (Can be prepared 6 hours ahead. Keep chilled.) Stir in strawberries.
  • Preheat oven to 200°F. Melt 2 tablespoons unsalted butter in large nonstick skillet over medium-low heat. Place 5 blintzes, seam side down, in skillet. Cook until golden brown and crisp, about 5 minutes per side. Transfer blintzes to baking sheet; keep warm in oven. Repeat with remaining 4 tablespoons butter and 11 blintzes in 2 more batches. Place blintzes on plates. Sprinkle with powdered sugar.

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