Blintz Stuffed French Toast Food

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.

SWEET CHEESE BLINTZES RECIPE (FILLED CREPE)

Steps:

• Prepare 12 large crepes about 10-12 inches in size.
• For the filling, combine the farmer's cheese, butter, sugar, and egg yolk. Stir the mixture until smooth.
• Place a dollop of the cheese filling on the bottom part of each crepe, leaving enough room on the edges for folding.
• Fold over both of the sides.
• Starting from the bottom, roll up the crepes and secure the filling inside.
• Keep the blintzes refrigerated until you're ready to serve them. Right before serving, warm them up on both sides in a skillet with butter over medium heat. Enjoy!

BLINTZES

Steps:

• Make the Crepe batter: In a bowl combine the milk, 2 tablespoons of the melted butter and eggs. Add the flour, sugar and salt and use an electric mixer on low speed to blend the batter until smooth, about 1 minute. Let the batter stand for 45 minutes at room temperature.
• Meanwhile, make the Filling: In a large bowl combine the cottage cheese, cream cheese, farmers cheese, sugar, egg, vanilla and lemon zest, if using, with an electric mixer until fairly smooth, about 1 minute. Keep in the fridge until ready to use.
• Make the Blueberry Sauce: Combine the blueberries, ¼ cup sugar, cornstarch, and juice, in a small saucepan. Heat, stirring frequently, over medium heat until the sauce comes to a simmer. Use a potato masher or a fork to mash up some of the blueberries. Simmer for 1 to 2 minutes until thickened, and taste to see if you want to add more sugar. Set aside and cover to keep warm (if the sauce thickens too much you can stir in a tablespoon or two of hot water).
• Heat a 10-inch skillet over medium heat and brush with a bit of the remaining melted butter. Scoop ¼ cup of crepe batter into the pan and quickly tilt and swirl the pan around so that the batter coats the bottom of the pan. Allow the bottom to set, about 30 seconds, then flip the crepe with a large spatula. Cook for another 30 seconds until the bottom is set and pale golden. Transfer to a plate. Repeat with the remaining melted butter and batter, stacking the crepes on top of each other.
• Place 3 tablespoons of filling along the top middle of each crepe (don't be tempted to overstuff the crepes or the filling might seep out as you cook them). Fold up the top part over the filling, fold in the sides, then roll up the crepe so the filling is completely encased in a rectangular packet. Repeat with the rest of the filling and crepes.
• Brush a little bit of butter in the skillet over medium high heat. Add as many of the filled crepes as you can fit without crowding. Fry the crepes until golden brown on each side, 2 to 3 minutes per side. Serve hot or warm with blueberry sauce.

MAKE-AHEAD BLINTZED BREAKFAST BAKE

Steps:

• In a medium bowl, whisk the eggs, half-and-half, vanilla, cinnamon, and salt into a homogeneous milky mix. Put half the bread in a 10-inch round or 8 x 12-inch rectangular baking dish and pour half the egg mixture over top. If you partially froze your cream cheese it will crumble easily, so crumble half the cream cheese on top of the bread mixture then top that with half the Sweet Potential. Finish with the remaining bread, egg mixture, cream cheese, and Sweet Potential. Cover with foil and refrigerate overnight, or up to 48 hours.
• The following morning, preheat your oven to 350°F. Combine the sugar and nutmeg and sprinkle it over top of the bread. Refasten the foil, slide the whole thing onto the middle rack of your oven, and bake for 40 minutes. Remove the foil and bake an additional 20 minutes, until crisp and browned. Serve warm.

BLINTZ STUFFED FRENCH TOAST

Steps:

• In a mixing bowl, beat together the cream cheese, cottage cheese, orange rind, egg, sugar, and vanilla.
• In a pie pan, mix together eggs, milk, and vanilla.
• Add 1-2 T of butter to a skillet (cast iron or nonstick) and heat to a medium temperature.
• Spread the cheese filling between two slices of bread and put together like a sandwich. Add slices of strawberries, blueberries, and/or a dollop of desired jam.
• Dip the sandwich in the egg mixture, coating on both sides.
• Place in skillet, cooking until lightly browned on both sides.
• Repeat for each French Toast sandwich.
• Serve hot with powdered sugar OR.
• Flash freeze, then wrap, label, and freeze in ziplock bags.
• Reheat in oven or microwave. Serve with powdered sugar.

BLINTZ SOUFFLE II

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.

OVERNIGHT STUFFED FRENCH TOAST

Steps:

• arrange 10 slices of bread in 13x9 inch baking pan coated with cooking spray. spread cream cheese on each slice.
• top with remaining bread slices.
• in bowl mix egg substitute, soy milk, 1/3 cup syrup,vanilla, and cinnamon.
• pour over bread.
• cover and refrigerate overnight.
• bake uncovered at 350 for 45-50 minute until top is lightly browned.
• pour remaining syrup over and top with strawberries.