Toast Blintzes Recipes

BLINTZ BAKED FRENCH TOAST

Steps:

• Pour butter in a 9-by-13-inch baking dish. Arrange 6 slices of bread on top, overlapping slightly. Combine brown sugar, cinnamon, nutmeg, and cardamom; sprinkle half of mixture over bread. Top with remaining slices of bread, overlapping slightly. In a large bowl, whisk together eggs, milk, ricotta, salt, vanilla, and lemon zest; pour over bread. Sprinkle with remaining brown-sugar mixture. Cover and refrigerate overnight.
• Preheat oven to 350 degrees.
• Bake, covered with parchment-lined foil, 30 minutes. Uncover; continue baking until browned, 15 minutes more. Top with blueberries and confectioners' sugar; serve.

TRADITIONAL CHEESE BLINTZES

Steps:

• Beat eggs in a bowl. Add milk, oil, and 1/2 teaspoon salt. Beat in flour using an electric mixer until well blended. Let batter stand for 15 to 30 minutes.
• Mix the remaining 1 teaspoon salt, cottage cheese, sugar, sour cream, egg yolk, and cinnamon together in a bowl to make the filling.
• Melt butter in a 6- to 7-inch skillet. Spoon a portion of the batter onto the skillet; cook until lightly browned on the bottom, about 3 minutes. Turn out onto a tea towel. Repeat with the remaining batter, thinning with small amounts of water if necessary and greasing the pan after every 2 to 3 blintzes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Melt the remaining butter in the skillet over low heat, about 1 minute.
• Place a blintz on a clean work surface with the uncooked side up. Add 1 tablespoon filling and roll up, completely covering the filling. Place on the prepared baking sheet. Repeat with the remaining blintzes. Brush filled blintzes with melted butter.
• Bake in the preheated oven until brown, 15 to 20 minutes.

BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE

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.

BEAUTY'S CHEESE BLINTZES

Steps:

• Prepare batter. In a large bowl combine eggs, milk, salt and vanilla and blend well. Gradually add flour. Beat well until there are no lumps in the batter.
• Make the filling. Combine all of the filling ingredients in a bowl and mix together until smooth.
• Grease a 6- or 7-inch skillet until it is hot but not smoking.
• Put a ladleful of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet.
• Fry on one side until bubbles form and the top is set. The bottom should be golden brown. Carefully loosen edges of the crepe and slip it out of the skillet onto a plate.
• Repeat the above procedure until all the batter is used. Grease skillet each time before pouring batter.
• After all the crepes are made, begin filling them. The brown side should be facing up. Place 1 tablespoon of filling on one edge.
• Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed.
• After all the blintzes are assembled, heat 2 tablespoons of butter in the skillet and place each crepe, seam side down, in the skillet and fry 2 minutes on each side, turning once.
• Serve with a dollop of sour cream or Greek yogurt, and garnish with fresh strawberries and a touch of powdered sugar.

FRUIT-TOPPED BLINTZES

Steps:

• In a large bowl, beat eggs. Add flour, cornstarch and salt; stir until smooth. Stir in milk. , Heat a lightly greased 8-in. nonstick skillet; pour 1/3 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Keep in a warm oven, covered with foil. Repeat with remaining batter. , For filling, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Place about 2 tablespoons in the center of each blintz; overlap sides and ends on top of filling. Place folded side down. Serve with pureed berries; garnish with whipped cream and fresh berries if desired.

MEAT-FILLED BLINTZES

Steps:

• Blintz: Beat eggs and milk together.
• Add flour, sugar, salt.
• Add water and melted butter or oil.
• Heat skillet or crepe pan medium/high heat. If needed, grease pan for each blintz.
• Pour about 1/3 cup batter and tilt pan to cover bottom.
• Blintz is done when bottom starts browning and top no longer looks wet. No need to flip.
• Filling: Fry onion.
• Add meat, cook well. If you like, add two tablespoons flour for consistency.
• Add salt, pepper, or other seasonings.
• Use 2-3 tablespoons filling for each blintz. Fold in 2 sides and roll up.
• (I usually skip this next step) Bake in 400 oven 8-10 minutes or til brown.
• Serve with sour cream!

BLUEBERRY LEMON BLINTZES

Steps:

• In blender or using electric mixer, combine egg, egg yolk, salt and 3/4 cup (175 mL) water. Blend in flour until smooth; transfer to bowl. Cover with plastic wrap and refrigerate for at least 1 hour or for up to 4 hours.
• Melt 2 tsp (10 mL) of the butter. Heat 7-inch (18 cm) crêpe pan over medium-high heat; brush lightly with some of the melted butter. Stir batter; pour 3 tbsp (50 mL) into pan, tilting to spread. Cook for 45 to 60 seconds or until set and no longer moist in centre. Invert onto tea towel. Repeat with remaining butter and batter, placing waxed paper between each.
• Filling: In bowl, beat cottage cheese until fluffy; beat in yolk, sugar and flour. Gently fold in blueberries and lemon rind. Spoon heaping tbsp (15 mL) along centre of 1 blintz. Fold 1 edge over filling; fold opposite edge over, then ends, to form envelope. Repeat with remaining filling and blintzes.
• (Blintzes can be prepared to this point, wrapped individually in plastic wrap and frozen in airtight container for up to 2 weeks.).
• In nonstick skillet, melt remaining butter over medium heat; fry blintzes for 2 minutes per side or until warmed through. (Alternatively, fry frozen blintzes for 4 minutes per side or toast in 425°F/220°C toaster oven for 15 minutes.) Serves 8.
• Tip: This recipe Is easily doubled but use 3 whole eggs instead of 1 egg and 1 egg yolk in the batter, and 1 whole egg instead of 1 egg yolk In the filling.
• Canadian Living Magazine.

TOAST BLINTZES

Steps:

• preheat oven to 375.
• Mix cottage cheese, cinnamon, and sugar.
• Cut 3" rounds into each slice of bread using a cookie cutter.
• Brush top edge of all bread rounds with milk.
• Place 2 tsp cottage cheese mixture in center of one round.
• Place a plain, milk brushed round down over cheese mixture. Press edges together.
• Brush tops with melted butter and sprinkle with cinnamon sugar.
• Bake on cookie sheet in hot oven about 10 minutes or until golden brown.