BABY BLINTZ STACKS
Blintz stacks with peach filling.
Provided by Jennifer Crowe
Categories Breakfast and Brunch Crepes
Time 1h15m
Yield 10
Number Of Ingredients 18
Steps:
- Stir together the cottage cheese, chopped peaches, 3 tablespoons white sugar, 1/4 teaspoon salt, and the almond extract in a bowl until evenly combined. Stir together the sour cream and brown sugar in a separate bowl. Refrigerate both fillings until ready to use.
- Whisk together the flour, 1 tablespoon of white sugar, the baking powder, 1/2 teaspoon salt, and the nutmeg in a bowl. Beat the eggs, milk, butter, and vanilla extract in a separate bowl until smooth. Stir in the flour mixture until no lumps remain.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle to form silver dollar-sized blintzes. Cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
- To assemble, spread 1 tablespoon of peach filling on top of each blintz. Stack together 5 blintzes to make a serving portion, and spoon the sweetened sour cream overtop. Garnish with peach slices.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 29.3 g, Cholesterol 62.5 mg, Fat 10 g, Fiber 0.6 g, Protein 13.7 g, SaturatedFat 5.9 g, Sodium 534.2 mg, Sugar 12.8 g
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.
BABY BLINTZES
These muffin style crepe-less blintzes are great for a brunch or a cocktail party. The original recipe called for a combination of blueberries & raspberries, but I used just blueberries. I also messed up and used the firm, mozzarella like cheese...you need the Farmer's cheese that is more like a compressed dry cottage cheese or like an uncrumbled feta texture. I would recommend Friendship brand, which might be available in a store that carries kosher food or at Whole Foods.
Provided by karen
Categories Breakfast
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Spray muffin tin with cooking spray.
- Using a large bowl for an electric mixer, crumble the farmer's cheese chunks.
- Add one ingredient at a time, cottage cheese through eggs, mixing well to incorporate each ingredient.
- Fill each of muffins halfway with the cheese mixture.
- Place 3 blueberries on top. NOTE: The original recipe called for 2 blueberries & 1 raspberry.
- Bake 20 minutes.
- Remove from oven and cool in muffin tin for 5-10 minutes.
- Using a knife to loosen the edges, remove muffins and place on wire rack to cool.
- Serve hot, warm or at room temperature.
- Before serving, sprinkle each blintz with cinnamon-sugar mixture and add dollap of sour cream in center. NOTE: They may also be served plain or with additional fresh berries for garnish.
Nutrition Facts : Calories 126.5, Fat 6, SaturatedFat 3, Cholesterol 59, Sodium 223.9, Carbohydrate 11.7, Fiber 0.2, Sugar 7.8, Protein 6.3
BABY BLINTZ STACKS [3]
Steps:
- Stir together the cottage cheese, chopped peaches, 3 tablespoons white sugar, 1/4 teaspoon salt, and the almond extract in a bowl until evenly combined. Stir together the sour cream and brown sugar in a separate bowl. Refrigerate both fillings until ready to use. Whisk together the flour, 1 tablespoon of white sugar, the baking powder, 1/2 teaspoon salt, and the nutmeg in a bowl. Beat the eggs, milk, butter, and vanilla extract in a separate bowl until smooth. Stir in the flour mixture until no lumps remain. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle to form silver dollar-sized blintzes. Cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter. To assemble, spread 1 tablespoon of peach filling on top of each blintz. Stack together 5 blintzes to make a serving portion, and spoon the sweetened sour cream overtop. Garnish with peach slices.
CHEESE BLINTZ
Wonderful as a breakfast or dessert for guests, or for the ultimate decadent entree for a Sunday morning breakfast in bed - these delectable, creamy, filled crepes make a spectacular beginning or end of any special day!
Provided by Pellerin
Categories Breakfast
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Use an electric mixer to blend together all the crêpe ingredients (except the butter for the pan) in a large bowl. Blend just until smooth. The batter will be very thin.
- Combine the filling ingredients in a medium bowl and mix by hand. Keep the filling nearby.
- Preheat a 10-inch frying pan over medium heat. (This size pan tapers to about 8 inches at the bottom.) When the pan is hot, add about ½ teaspoon butter.
- When the butter has melted, pour 1/3 cup batter into the pan. Swirl the batter so that it entirely coats the bottom of the pan. Cook for 1½ to 2 minutes or until golden brown on one side.
- Use a spatula to lift an edge of the crêpe. Grab it with your finger, slip the spatula underneath, and quickly flip it over. Cook for another 1½ minutes or until a bit lighter shade of brown than the first side, and then slide it out of the pan. Repeat with the rest of the batter and stack the finished crepes on top of each other to keep them warm.
- Heat the cheese filling in the microwave for 1 to 2 minutes or until hot. When ready to fill the crêpes, place each crepe, dark side down, on a plate. Pour 2 to 3 Tablespoons of cheese filling across the center of the crêpe. Fold the sides in and turn the entire blintz over (to hide the seam) onto a serving plate.
- Serve 2 to 3 blintzes on each plate with one dollop of sour cream and two of strawberry preserves. Sprinkle with powdered sugar.
Nutrition Facts : Calories 670.4, Fat 24.8, SaturatedFat 14.3, Cholesterol 208.2, Sodium 947.5, Carbohydrate 77, Fiber 1.7, Sugar 19.9, Protein 33.2
NALYSNYKY (LYNN'S BLINTZ)
Mom made this for all the occasions, Thanksgiving, Easter, Christmas, sometimes birthday's if we begged loud enough. My baba taught her, so it is traditional, but it is different than the other's posted here. A little sweet, a little lemony. We had it as a side during the big meal (a pallet cleanser), but it is good for breakfast with fruit, light lunch with seafood, and excellent with a sauce.
Provided by less2saw
Categories Breakfast
Time 50m
Yield 12 blintzes
Number Of Ingredients 13
Steps:
- Sift the first four ingredients together and make a well in it.
- Beat the egg with the milk, water and lemon zest. Add this to the dry ingredients and stir well. The mixture will be lumpy.
- Butter a small fry pan (or crepe pan if you have one) and using a small gravy ladel (equal to about 2 tablespoons) to portion the batter, pour out about a small crepe. Swirl the pan to thin the crepe out and make about a 6" diameter.
- Fry over medium heat until the top of the crepe dries out and there is a slight color on the bottom side. Flip the crepe as you would a pancake.
- As the crepes cook, stack them on a plate and cover them with a clean towel so as to keep them from drying out.
- Blend the filling ingredients together and mash them with the back of a spoon to ensure that the cottage cheese is smooth.
- Spread the filling onto the crepe as you would when spreading a sandwich with butter (about 1 - 1 1/2 tablespoon of filling/crepe).
- Roll the crepes up, cut them in 1/2 and layer them in a small buttered casserole.
- Brush each layer with melted butter.
- Cover and bake at 250F for 30 minutes.
- My MIL added a yolk to her crepe, and used all milk as the liquid. She also finely chopped onion and dill into the filling. She served this with a rich mushroom sauce. Yum! and completely different again!
Nutrition Facts : Calories 67.8, Fat 2.3, SaturatedFat 1.1, Cholesterol 54.6, Sodium 150, Carbohydrate 8, Fiber 0.2, Sugar 1.3, Protein 3.6
BABY BLINTZ STACKS
Blintz stacks with peach filling.
Provided by Jennifer Crowe
Categories Crepes and Blintzes
Time 1h15m
Yield 10
Number Of Ingredients 18
Steps:
- Stir together the cottage cheese, chopped peaches, 3 tablespoons white sugar, 1/4 teaspoon salt, and the almond extract in a bowl until evenly combined. Stir together the sour cream and brown sugar in a separate bowl. Refrigerate both fillings until ready to use.
- Whisk together the flour, 1 tablespoon of white sugar, the baking powder, 1/2 teaspoon salt, and the nutmeg in a bowl. Beat the eggs, milk, butter, and vanilla extract in a separate bowl until smooth. Stir in the flour mixture until no lumps remain.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle to form silver dollar-sized blintzes. Cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
- To assemble, spread 1 tablespoon of peach filling on top of each blintz. Stack together 5 blintzes to make a serving portion, and spoon the sweetened sour cream overtop. Garnish with peach slices.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 29.3 g, Cholesterol 62.5 mg, Fat 10 g, Fiber 0.6 g, Protein 13.7 g, SaturatedFat 5.9 g, Sodium 534.2 mg, Sugar 12.8 g
PERFECT BLINTZ BATTER
This makes the most wonderful blintz! If you make these in an 8-inch skillet you should get 9-10 blintzes, make lots and freeze them. The batter needs to sit for about 30 minutes before using. If you are filling these with a sweet filling then increase the sugar and vanilla slightly. Try to warm your cream or milk up in the microwave slightly just until about room temperature before adding to the batter.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 36m
Yield 10 blintzes
Number Of Ingredients 9
Steps:
- In a medium bowl lightly beat eggs, then whisk in water, milk, salt, 2 teaspoons sugar and vanilla (if using) until well blended.
- Sift the flour and baking powder, then stir into the egg ingredients; whisk until thick (the batter should resemble thick unwhipped whipping cream).
- Stir in melted butter.
- Let the batter sit out at room temperature for 20 minutes or until it comes to room temperature and the bubbles settle.
- Lightly butter a 8-inch skillet on medium heat.
- Add in about 3-4 tablespoons batter and swirl to coat the bottom of the skillet.
- Cook until the bottom is set and light browned (these will cook very fast!).
- Flip the blintz over and cook for about 30 seconds.
- Repeat with remaining batter.
- *NOTE* You can cool these and then place on a baking sheet, freeze them then transfer to a plastic bag.
Nutrition Facts : Calories 76.4, Fat 4.5, SaturatedFat 2.4, Cholesterol 71.8, Sodium 73.7, Carbohydrate 6, Fiber 0.2, Sugar 1, Protein 2.7
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