Cheese Blintz Soufflés With Blueberry Balsamic Sauce Recipes
CHEESE BLINTZES WITH BLUEBERRY SAUCE
I've loved these since I first tried them a couple of decades ago. In more recent years I've used a combination of 1/2 cottage cheese and 1/2 cream cheese for a creamier filling. Time does not include time for chilling sauce. I have on occasion let the blueberry sauce cool only slightly and served warm; I like it better chilled, though--it's thicker.
Provided by echo echo
Categories Breakfast
Time 40m
Yield 6-9 serving(s)
Number Of Ingredients 14
Steps:
- Make sauce: Wash and crush berries.
- Mix in sugar thru salt and 1¼ cups water and put in saucepan. Bring to a boil and boil 1 minute.
- Remove from heat and stir in vanilla.
- Chill.
- Make blintzes: Combine flour and salt, add 1 cup water and mix until smooth.
- Add 4 eggs and beat well.
- Add milk and mix to a thin batter.
- Heat a small amount of shortening in a 6" skillet.
- Pour in ¼ cup batter and cook slowly until pancake is lightly browned on bottom and set on top.
- Turn out with browned side up.
- Repeat, making about 18 pancakes.
- Using a hand mixer, blend cheese through vanilla with remaining egg.
- Put a spoonful of cheese mixture in center of each pancake, fold in ends and roll up.
- Brown in a small amount of hot shortening.
- Serve topped with a dollop of sour cream with cold blueberry sauce over the top.
Nutrition Facts : Calories 360.4, Fat 9, SaturatedFat 4.1, Cholesterol 191.3, Sodium 862.4, Carbohydrate 50.1, Fiber 2, Sugar 20.9, Protein 19.1
BLUEBERRY BLINTZ SOUFFLE
A dish that can be prepared in advance and is both easy and delicious. The dish is remisiscient of handmade blintzes but with only a fraction of the work. Two hour or overnight refrigeration needed.
Provided by Julie Bs Hive
Categories Breakfast
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a blender or mixer combine batter ingredients. Blend well, scraping sides occasionally.
- In a large bowl, beat together filling ingredients and set aside.
- Pour half batter into a greased 9x13 inch pan. Drop filling by spoonfulls over the batter. Spread evenly. If using fruit, add now. Pour remaining batter over top. Cover and refrigerate 2 hours or overnight.
- Bake at 350 degrees for 50-65 minutes until puffed and light-golden brown. Serve with blueberry sauce.
- Blueberry Sauce:.
- In a small saucepan combine:.
- 1 cup water.
- 1 cup granulated sugar.
- 2 tablespoons cornstarch.
- 1 cup blueberries.
- Cook with medium heat on the stovetop until sauce thickens.
- Keep warm.
Nutrition Facts : Calories 782.5, Fat 42.9, SaturatedFat 21.4, Cholesterol 352.6, Sodium 731.6, Carbohydrate 77.2, Fiber 1.3, Sugar 51.6, Protein 23.8
SOUR CREAM BLUEBERRY BLINTZ SOUFFLE
Store-bought blintzes speed up the preparation of this rich blueberry souffle. "This wonderful brunch entree tastes great with just about any breakfast meat served alongside," says Iris Katz of Pompano Beach, Florida. TIP: "Top it with additional sour cream or ice cream," Iris recommends. More Breakfast Meat Recipes »
Provided by Taste of Home
Time 1h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place butter in a 13-in. x 9-in. baking dish. Top with blintzes. In a large bowl, combine the eggs, sour cream, sugar, orange juice and vanilla. Pour over blintzes. , Cover and bake at 350° for 55 minutes. Uncover; bake 10-15 minutes longer or until lightly browned and a knife inserted in the egg mixture comes out clean. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 357 calories, Fat 22g fat (12g saturated fat), Cholesterol 241mg cholesterol, Sodium 210mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 0 fiber), Protein 10g protein.
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