STRAWBERRY BLINTZES RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 21
Steps:
- Combine the milk, water, eggs, flour, salt and sugar in a bowl (or blender) Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the bowl 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. CHEESE FILLING: 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. Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. SAUCE: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down. CREPES: 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. ASSEMBLY: Preheat the oven to 400°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. Set the blintzes into the pan, and brush lightly with melted butter. 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. OPTIONAL: Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve right away.
STRAWBERRY BLINTZES
My mom makes these every year. They are my favorite breakfast by far! I usually double the filling.
Provided by Morgan
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 2h16m
Yield 10
Number Of Ingredients 11
Steps:
- Beat eggs, flour, and salt together in a large bowl until smooth. Mix in milk and 1 1/2 tablespoon butter gradually. Cover with plastic wrap and let batter rest in the refrigerator, at least 2 hours.
- Combine cottage cheese, cream cheese, sugar, and vanilla extract in a blender; blend until filling is smooth.
- Melt a bit of butter in a large skillet or crepe pan over medium heat. Ladle in a small amount of batter and swirl skillet to spread batter in a thin layer. Cook until set, about 30 seconds. Flip and continue cooking until second side is cooked, about 10 seconds. Transfer to a plate to cool. Repeat with remaining butter and batter.
- Spoon filling onto blintzes and fold. Top with strawberries.
Nutrition Facts : Calories 200.6 calories, Carbohydrate 20 g, Cholesterol 82.1 mg, Fat 10.3 g, Fiber 0.8 g, Protein 7.6 g, SaturatedFat 6 g, Sodium 297.3 mg, Sugar 12.2 g
RICOTTA AND ORANGE BLINTZES WITH STRAWBERRY SAUCE
Provided by Tyler Florence
Time 2h20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the batter: Combine the milk, water, eggs, flour, sugar, and salt 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 the melted butter. Blend it again for a few seconds just to incorporate the butter. Refrigerate the batter for 1 hour to let it rest.
- Make the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest and blend until smooth. Chill until ready to use.
- Make the sauce: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down.
- Make the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook until the crepe batter sets and the bottom is lightly browned, about 2 minutes. Use a heatproof rubber spatula to loosen the crepe and flip it. Cook it on the other side for about 1 minute. Slide them onto a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them from drying out. Makes about 10 crepes.
- Assembly: Preheat the oven to 400 degrees F.
- 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 ending with the seam side down. Put an ovenproof skillet over medium heat and brush with melted butter. Pan-fry the blintzes top side down until crisp and golden, about 2 to 3 minutes. Flip them over, transfer the pan to the oven, and bake for 10 minutes so the cheese mixture sets. Using a spatula, transfer the blintzes to serving plates. Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve immediately.
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
DIABETIC STRAWBERRY BLINTZES
Make and share this Diabetic Strawberry Blintzes recipe from Food.com.
Provided by Bluenoser
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Pancakes:.
- Combine all ingredients. Batter should be thin so add more milk if needed.
- FILLING:.
- Puree cottage cheese and cream cheese in blender. Add lemon rind and juice.
- Place in top of double boiler over hot water.
- Cover.
- Stir occasionally.
- Prepare strawberry sauce:.
- In heavy saucepan cook strawberries in 2 tbsps water over medium heat til soft. Dissolve cornstarch in 1 tbsp of cold water. Add to strawberries and cook, stirring constantly, until mixture thickens.
- Stir in almond extract.
- Remove from heat.
- Stir in artificial sweetener.
- Prepare pancakes:.
- Fry six large pancakes, one at a time. Stack with paper towels between pancakes.
- Stir artificial sweetener into hot filling.
- To serve, place a spoonful of filling on each pancake.
- Roll pancake around filling, placing edges underneath.
- Spoon warm strawberry sauce over blitzes and serve immediately.
Nutrition Facts : Calories 256.7, Fat 11.8, SaturatedFat 5.9, Cholesterol 63.2, Sodium 476.8, Carbohydrate 27.5, Fiber 2.2, Sugar 3.7, Protein 10.6
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BLINTZES - FILLED WITH STRAWBERRIES AND CREAM • FOOD FOLKS …
From foodfolksandfun.net
5/5 (5)Total Time 2 hrsCategory BreakfastCalories 490 per serving
- In the bowl of an electric stand mixer with the whisk attachment, add the milk, water, eggs, flour, sugar and salt. Whisk on medium until the batter is smooth and there are no lumps/flour pockets, about 30-60 seconds. Scrape down the sides of the bowl. With the mixer on the lowest setting, slowly add the melted butter in a steady stream stream, continue to mix until just incorporated. Transfer batter to medium bowl, cover with plastic wrap and chill for 1 hour {or over night} before using.
- In the clean bowl of an electric stand mixer with the paddle attachment, add the cream cheese and ricotta and beat until on medium until smooth, about 30-60 seconds. Add the powdered sugar and egg and mix on medium until just combined and not lumpy, about 30-60 seconds. Transfer mixture to a bowl, cover with plastic wrap and chill for 1 hour {or over night} before using.
- Preheat an 8-inch skillet over medium heat and brush with a little melted butter. Add a scant 1/4 cup of the crepe batter to the pan and swirl around to cover the bottom of the pan evenly, and pour any excess back into the bowl. Cook for 30-45 seconds, or until the crepe batter sets. Gently loosen the crepe and flip it with a rubber spatula, cook for 30 more seconds. The crepe should not be crisp, but flexible and light brown. Transfer the crepe to a plate and cover with a towel until ready to make into Blintzes. Repeat with the remaining crepe batter.
- Preheat oven to 400 degrees F. Place a crepe on a clean surface and add 1/4 cup of the filling wit the lower third of the crepe. Fold like you would a burrito {see picture above} by folding up the bottom edge of the crepe on top of the filling; then fold in the 2 sides. Roll the crepe to make a little burrito with the seam facing down. Set aside and assemble the remaining Blintzes. Brush the Blintzes with butter and add them to an over-safe skillet over medium heat. Cook the Blintzes in the skillet for 2 minutes per side, or until golden and crisp {you may need to do this in batches depending on how big your skillet is}.
STRAWBERRY BLINTZES (CREPES) RECIPE - PINCH OF YUM
From pinchofyum.com
5/5 (2)Total Time 45 minsCategory BreakfastCalories 243 per serving
- In a food processor, blend half of the strawberries with the ricotta cheese. Add a little sugar or strawberry jam to sweeten (to your desired tastes).
- Fill the crepes with 2 mini scoops of the ricotta cream mixture, and fold them over on the tops and sides. Place them in a greased baking dish, seam side down. Bake at 400 degrees for about 15 minutes.
- In the food processor, blend the rest of the strawberries with a little sugar or strawberry jam to make a strawberry sauce.
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