BLINTZ BRUNCH BAKE
Our blintz is a great airy and lemony alternative to the usual brunch bake. Try this fluffy, not-too-sweet blintz made with Neufchatel and ricotta cheese.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 1h
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Beat Neufchatel, ricotta, 2 eggs, 1/4 cup sugar, lemon zest and juice in large bowl with mixer until blended.
- Whisk remaining eggs, sugar, flour, butter, milk and baking powder in separate bowl until blended. Spread 1/3 of the batter onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with Neufchatel mixture, then remaining batter.
- Bake 45 min. or until center is set.
Nutrition Facts : Calories 280, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 110 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g
BLINTZ SOUFFLE II
A great twist on blintzes, very kid-friendly and easy to make using pre-packaged blintzes.
Provided by Lisa Altmiller
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer. Mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes.
- Bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.
Nutrition Facts : Calories 410 calories, Carbohydrate 53.1 g, Cholesterol 146 mg, Fat 18.9 g, Fiber 3 g, Protein 13.6 g, SaturatedFat 9.9 g, Sodium 437.1 mg, Sugar 31.7 g
OVERNIGHT BLINTZ BAKE
Enjoy this cheesy baked dessert that's made using Bisquick® mix, pineapple and eggs; and is topped with cream and strawberries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h25m
Yield 12
Number Of Ingredients 13
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir all filling ingredients until well blended; set aside.
- In medium bowl, stir all batter ingredients with wire whisk or fork until well blended. Pour batter into baking dish. Pour filling evenly over batter. Cover; refrigerate at least 8 hours or overnight.
- Heat oven to 325°F. Uncover baking dish; bake 55 to 60 minutes or until golden brown and center is set. Let stand 10 minutes before serving. Top servings with sour cream and strawberry preserves.
Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 200 mg, Fat 3, Fiber 0 g, Protein 11 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 24 g, TransFat 1 g
CHEESE BLINTZ CASSEROLE
This is a delicious breakfast and can be made ahead of time.
Provided by ALEKSANDRA B.
Categories Breakfast Casseroles
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. Combine all ingredients in a food processor.Blend until smooth.
- 2. Grease 9 by 13 inch casserole dish.
- 3. Beat together all filling ingredients.
- 4. Pour half of the batter into the casserole dish.
- 5. Drop filling teaspoonfuls over batter; spread evenly. The filling will mix slightly with the batter.
- 6. Pour remaining batter over filling.
- 7. Bake, uncovered, at 350 F for 50-60 minute,until light golden brown.Serve with fruits.
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.
MAKE-AHEAD BLINTZ CASSEROLE
Steps:
- For filling, place first 6 ingredients in a food processor; process until smooth. Transfer to a small bowl., Place batter ingredients in food processor; process until smooth. Pour half of the batter into a greased 13x9-in. baking dish. Drop tablespoons of filling over batter; cover with remaining batter. Refrigerate, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes., Meanwhile, in a large skillet, melt butter over medium heat. Add apples and lemon juice. Cook and stir 5-7 minutes or until apples are tender. Add brown sugar and salt; cook 1 minute longer or until thickened. Stir in extract; cool slightly. Serve with casserole.
Nutrition Facts : Calories 512 calories, Fat 32g fat (18g saturated fat), Cholesterol 204mg cholesterol, Sodium 456mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 1g fiber), Protein 14g protein.
BLINTZ BAKED FRENCH TOAST
The perfect make-ahead brunch, this casserole has the flavors of a blintz in French toast form. Instead of the more traditional cottage cheese, creamy ricotta goes into the custard poured on top of the challah, and everything is baked until crisp on the outside and pillowy on the inside. This recipe comes from Molly Yeh, the host of the cooking show Girl Meets Farm.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 13
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.
OVERNIGHT BLINTZ BAKE
Overnight Blintz Bake is a make ahead breakfast that gives you all the flavor of a blintz without all the work! Easy to make and a crowd favorite at brunch!
Provided by Julie Kotzbach
Categories Breakfast
Time 9h10m
Number Of Ingredients 13
Steps:
- Coat a 9" x 13" baking dish with non-stick cooking spray.
- In a large bowl, cream together all filling ingredients until smooth; set aside.
- In another large bowl, mix together all batter ingredients until well combined.
- Pour batter into prepared baking dish. Spoon filling evenly over the top of the batter. {You can go right up to the edges of the dish if you like.} Cover baking dish and refrigerate overnight.
- Preheat oven to 325 degrees F. Remove the cover from the baking dish. Bake the blintz for 55 to 60 minutes, or until golden brown and center is set. Let Blintz stand for at least 10 minutes before serving.
- Cut squares and top with sour cream and preserves. Server warm.
Nutrition Facts : Calories 405 kcal, Carbohydrate 35 g, Protein 10 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 173 mg, Sodium 290 mg, Sugar 24 g, ServingSize 1 serving
BRUNCH "BLINTZ" CASSEROLE
Make and share this Brunch "Blintz" Casserole recipe from Food.com.
Provided by ShiraShayn
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Beat cream cheese, ricotta cheese, 2 of the eggs, 1/4 cup of the sugar, lemon peel and lemon juice in large bowl with electric mixer on medium speed until smooth; set aside.
- Stir flour, melted butter, remaining 3 eggs, remaining 1/2 cup sugar, milk and baking powder in separate large bowl; whisk until smooth.
- Pour 1/2 of the flour mixture into greased 13x9-inch baking dish.
- Spoon cream cheese mixture evenly over flour mixture.
- Gently spoon remaining flour mixture over top.
- Bake at 325°F for 45 minutes or until set.
- Cut into squares.
- Sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 675.4, Fat 53.1, SaturatedFat 31.3, Cholesterol 269, Sodium 616.3, Carbohydrate 36.1, Fiber 0.5, Sugar 21, Protein 15.7
CHEESE BLINTZ CASSEROLE
I made this for my fellow teachers today- and because so many loved it, I knew I had to share it with you.
Provided by Jeannie Burke
Categories Other Breakfast
Time 1h
Number Of Ingredients 8
Steps:
- 1. Melt butter in a 9 x 12 baking dish. Add blintzes and roll in butter to coat.
- 2. Mix all other ingredients and pour over blintzes.
- 3. Bake 45 minutes at 350 degrees. Serve.
QUICK-AND-EASY CHEESE BLINTZ CASSEROLE
Provided by Gloria Kaufer Greene
Categories Blender Food Processor Cheese Side Bake Hanukkah Rosh Hashanah/Yom Kippur Fall Kosher Shavuot Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 8 servings as a main course, more as a side dish or buffet dish
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees. Butter a 9 by 13-inch baking dish or coat it with nonstick cooking spray.
- In a blender or a food processor (fitted with a steel blade), combine all batter ingredients. Process until very smooth, scraping down the sides of the container once or twice. Measure out 1 1/2 cups of the batter, and pour it into the bottom of the prepared baking dish. Bake at 350 degrees forabout 10 minutes, or until it is set.
- Meanwhile, combine all the filling ingredients in a large bowl, and mix them well. When the bottom layer has set, remove it from the oven and spread the filling over it, smoothing the top. Give the remaining batter a brief stir to resuspend the ingredients; then very slowly pour it over the cheese filling so the filling is completely covered. Carefully return the casserole to the 350 degree oven, and bake an additional 35 to 40 minutes, or until the top is puffed and set.
- Let the casserole rest for about 10 minutes before cutting it into squares. Serve with your choice of accompaniments.
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- Place the frozen blintzes on top of the butter, lining them tightly against each other in a single layer along the bottom of the pan (I was able to fit 2 rows of 7 blintzes). Drizzle the remaining butter evenly on top (it will solidify as it touches the blintzes, so don’t worry about getting a perfectly even coating).
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- In a medium bowl, beat together the ricotta cheese, cream cheese, egg, powdered sugar, and vanilla with a handheld electric mixer until thoroughly combined.
- Forming the blintzes is like a burrito or folding an envelope: spoon 1/4 cup of the cheese filling along the lower third of each crepe, leaving a 1-inch border on the sides. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides into the center. Roll the crepe away from you a couple of times, tucking in the edges as you roll, to completely enclose like a neat little package, ending with the seam side down.
- Heat a large nonstick skillet over medium. Melt 1 tablespoon of the butter. Place as many blintzes that will comfortably fit in the pan, without over-crowding, and fry for about 2 minutes per side until crisp and golden.
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- Beat cream cheese, ricotta cheese, 2 of the eggs, lemon juice and zest with electric mixer on med speed until well blended.
- Place flour, butter, remaining 3 eggs, remaining 1/2 cup sugar, milk and baking powder in separate bowl; beat with wire wisk until well blended.
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