BLINTZES
Steps:
- With a whisk, beat eggs and milk together and add the salt. Gradually, a tablespoonful at a time, whisk in flour and beat until smooth. Heat a 6inch skillet and butter it lightly. Pour in enough batter to make a thin pancake. (If batter is too thick, add water to thin) Pour out excess back into the batter and don't worry if a "tab" forms on the side of the pan.
- Cook the blintz on one side only until the top blisters and it looks dry around the edges. Turn the blintz upside down onto a clean towel. Rebutter the skillet if need be, every 2 or 3 blintzes, and proceed until all the batter has been used up.
- Make assorted fillings, roll up and fry, or bake or freeze for another day.
BLINTZES SUZETTE
Purists would probably faint at the blending of French and Russian tradition, but it was delicious and simple, especially since two of the steps use a blender. Make the crepe batter the day or night before for even quicker assembly.
Provided by fluffernutter
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Combine the crepe ingredients in a blender or food process and process until well blended. Let rest 30 minutes, or cover and refrigerate for up to 2 days.(This allows the glutens to relax, for tender crepes.).
- Combine the suzette ingredients in a small skillet and set over low heat to simmer for several minutes until thickened. (It's a fairly thin sauce even when thickened.)
- Combine the blintz-y filling ingredients in a blender and process until smooth.
- Heat a crepe pan over medium heat. Melt a little butter in it and pour in 1/4 cup crepe batter. Quickly tilt the pan so batter covers the bottom. Cook until the top is set and underside is golden. Turn and cook for a few seconds until brown. Remove to a piece of waxed paper. Repeat with remaining batter, separating crepes with waxed paper.
- Roll about 2 tablespoons of the sweet filling in the crepes and top with Suzette sauce.
- You'll have a couple of leftover crepes -- freeze them for up to a month.
Nutrition Facts : Calories 233.7, Fat 14.2, SaturatedFat 8.5, Cholesterol 86.2, Sodium 167, Carbohydrate 21.8, Fiber 0.2, Sugar 13.8, Protein 5.2
BLINTZ CREPES
Steps:
- Melt the butter and set aside. Using a blender, mix the eggs, milk and flour at low speed. Add the orange liquor. Once the batter is well mixed and coats the spoon with a thin film, refrigerate, covered for 1 hour in a pitcher or bowl.
- Stir the batter thoroughly and before making the crepes, test the liquid by dunking a spoon in the mixture; again, it should coat the spoon with a thin film. Adjust by adding milk.
- Using at least two and up to four 7 to 8-inch nonstick pans, spray with oil, and heat the pans over medium-high heat. Pour about one cup of batter to coat one pan. Once covered, pour the batter out and into the next heated pan, pouring the remainder back into the pitcher or bowl. The thin layer of batter that remains on the pans will make a smooth, flexible crepe. When the crepes pull away from the edge of the pan (10 to 30 seconds), remove from the heat, tap them lightly or run a knife across the edge of the pan to release, and invert the crepes on a dry towel to cool. Stir the batter at brief intervals to re-suspend the ingredients.
CHEF JOHN'S CHEESE BLINTZES
If you're ever talking to someone who's been to, or used to live in, New York City, and the subject of cheese blintzes comes up, you will almost always see their face light up. While there are several steps, they're fairly simple, and so totally worth the effort.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h15m
Yield 5
Number Of Ingredients 16
Steps:
- Place 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.
- Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.
- Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.
- Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish.
- Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz.
- Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.
- Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 33.2 g, Cholesterol 207.2 mg, Fat 26.9 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 12.9 g, Sodium 517.8 mg, Sugar 9.9 g
BLINTZES
This cheese Blintzes recipe is easy to make and so delicious! It is a thin crepe-like pancake filled with a creamy cheese filling, pan fried, and topped with a quick berry sauce, or your favorite toppings!
Provided by Lauren Allen
Categories Breakfast brunch Dessert
Time 35m
Number Of Ingredients 21
Steps:
- Cheese Filling: Combine filling ingredients in a bowl and mix until smooth. Place bowl in freezer to chill filling while you cook the blintzes.
- Make Batter: Add milk, flour, sugar, eggs, butter, vanilla and salt to a blender and blend until smooth.
- Cook: Heat a skillet over medium heat. Pour roughly ¼ cup of batter into the pan and swirl the pan in a circular motion until the batter is in a thin, circle in the pan. Cook until lightly golden on the bottom, then flip and cook on the other side. Remove to a plate and keep warm while you continue cooking all the blintzes.
- Add Filling: Place a big spoonful of the filling onto the pancake, about 1 inch from the bottom. Fold both sides in, then roll all the way up, like a burrito. Repeat with remaining blintzes.
- Pan Fry: Melt the 2 tablespoons of butter and 1 tablespoon vegetable oil (or coconut oil) in a pan over medium heat. Once hot, work in batches to toast the blintzes seam-side down in the pan. Cook for 1-2 on each side, just until until golden brown all over. Serve with desired toppings.
Nutrition Facts : Calories 457 kcal, Carbohydrate 39 g, Protein 15 g, Fat 27 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 215 mg, Sodium 289 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 9 g, ServingSize 1 serving
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!
Nutrition Facts : Calories 186 kcal, Carbohydrate 15 g, Protein 11 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 50 mg, Sodium 390 mg, Sugar 10 g, UnsaturatedFat 2 g, ServingSize 1 serving
SUZETTE SAUCE ( FOR CREPES SUZETTE)
Make and share this Suzette Sauce ( for Crepes Suzette) recipe from Food.com.
Provided by Wild Thyme Flour
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- heat butter in and sugar in a deep frying pan over low heat, stirring occasionally, until the sugar begins to dissolve. turn up the heat and bubble fast until the mixture just starts to go brown and caramelise ( 4 minutes).
- Pour in juice and zests then bubble for 3-4 minutes to thicken slightly. Add the liqour, flame for a few seconds.
- Put one crepe into the sauce and coat well then fold in 4 like a handkerchief.Push to one side of the pan and continue with the rest. Serve 2-3 crepes per person.
EASY BLINTZ SOUFFLE
Make and share this Easy Blintz Souffle recipe from Food.com.
Provided by Mirj2338
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in an 9"x13" pan.
- Place blintzes over butter in one layer.
- Blend the other ingredients with the eggs and pour over the blintzes.
- Bake 45 minutes at 350°F or until the top starts to brown.
- The souffle can be served with powdered sugar, strawberries, or any other fruit.
BLUEBERRY BLINTZ SOUFFLE
A dish that can be prepared in advance and is both easy and delicious. The dish is remisiscient of handmade blintzes but with only a fraction of the work. Two hour or overnight refrigeration needed.
Provided by Julie Bs Hive
Categories Breakfast
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a blender or mixer combine batter ingredients. Blend well, scraping sides occasionally.
- In a large bowl, beat together filling ingredients and set aside.
- Pour half batter into a greased 9x13 inch pan. Drop filling by spoonfulls over the batter. Spread evenly. If using fruit, add now. Pour remaining batter over top. Cover and refrigerate 2 hours or overnight.
- Bake at 350 degrees for 50-65 minutes until puffed and light-golden brown. Serve with blueberry sauce.
- Blueberry Sauce:.
- In a small saucepan combine:.
- 1 cup water.
- 1 cup granulated sugar.
- 2 tablespoons cornstarch.
- 1 cup blueberries.
- Cook with medium heat on the stovetop until sauce thickens.
- Keep warm.
Nutrition Facts : Calories 782.5, Fat 42.9, SaturatedFat 21.4, Cholesterol 352.6, Sodium 731.6, Carbohydrate 77.2, Fiber 1.3, Sugar 51.6, Protein 23.8
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