Fruit And Cheese Blintz Or Breakfast Crepes Food

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.

CHEESE BLINTZES

Steps:

• For the crepe: Beat milk, eggs and 1 cup water in a bowl. Add flour and powdered sugar to make a thin batter.
• Pour 1/4 cup batter on a well-buttered medium hot 10-inch fry pan, spreading it as thin as possible. Fry until light brown, then flip and brown other side until light brown. Turn out on wax paper. Repeat with remaining batter.
• For the cheese filling: Mix ricotta, cream cheese, eggs, powdered sugar and vanilla in a bowl. Spread evenly over the surface of a crepe. Tuck in ends and roll up. Cook in butter in a fry pan until brown on both sides. Repeat with remaining crepes and filling.
• Serve with sour cream and fruit preserves.

FRUIT 'N' CREAM CREPES

Steps:

• In a small bowl, combine the first 7 ingredients. Cover and refrigerate for 1 hour., In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons 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. Remove to a wire rack. Make 3 more crepes, adding remaining butter to skillet as needed., For filling, in a small bowl, beat the cream cheese, 3 tablespoons confectioners' sugar, milk and vanilla until smooth. Spread 1 rounded tablespoon on each crepe; top with 1/4 cup fruit and roll up. Sprinkle with remaining confectioners' sugar.

FRUIT AND CHEESE BLINTZ OR BREAKFAST CREPES

Steps:

• Combine cottage cheese, yogurt and berries (optional) and set aside.
• Combine eggs, milk, flour, oil and salt, beat until well mixed.
• Heat a lightly greased 8 inch skillet to spread batter.
• Prepare squares of wax paper to transfer cooked crepes.
• Remove well heated skillet from heat and spoon in about 3-4 tablespoons of batter.
• Lift and tilt the skillet to evenly spread the batter around the pan.
• Return to heat and brown on one side.
• Invert over to waxed paper and remove crepe.
• Repeat with remaining batter, occasionally re-grease.
• Spoon 1/6 of filling into the middle of each prepared crepe and roll. This recipe produces thin rolls, adding optional fruit or additional fruit will make them more bulky. (Some times it's fun to lay out the crepes, the filling and other ingredients out, to create your own "fajita" style meal.).

BLUEBERRY BLINTZES

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.

CREPES WITH CHEESE BLINTZ AND FRESH STRAWBERRIES

Steps:

• Create filling and toppings first.
• BLINTZ: Combine ricotta and sweetener. Cover and place in fridge.
• TOPPING: Combine sour cream and sweetener. Cover and place in fridge.
• FRUIT: Wash strawberries, remove stems and slice. Cover and place in fridge.
• CREPES: Combine all crepe ingredients with a whisk until smooth.
• Heat a lightly greased 6-8 inch skillet over medium-high heat. Remove from heat.
• Pour 2 tablespoons of batter into center of skillet (use 3 tablespoons batter for an 8-inch skillet). Lift and tilt skillet to spread batter and coat bottom of pan. Return to heat. Cook for 1 minute or until light brown. Turn with a spatula, and cook second side for 30 seconds.
• Slide finished crepes onto paper towels. Spoon equal amount filling down center of each crepe.
• Fold in ends, then sides, roll.
• Top with fresh strawberries, drizzle with sour cream topping. Bon appetite!

SUPER EASY, SUPER DELICIOUS BREAKFAST CREPES

Steps:

• In a blender, combine milk and eggs, blend until foamy, approx 20 seconds or so. Turn off.
• Add sugar and salt, blend for a few seconds turn off.
• Add melted butter and vanilla, blend a few seconds turn off.
• Add flour, blend until all mixed.
• Okay now for cooking them, this is what I did --
• I had a small tefal frying pan, (measured 6-1/2 on bottom, 9-1/2 or so across top) I sprayed it with non-stick Butter Flavor cooking spray. Heat it on medium-high heat.
• Use a 1/3 cup measuring cup and dump crepe mixture into pan, swirl around real quick to coat bottom of pan.
• I used a silicon spatula to lift edges of crepe and to form round if any stray edges -- it will start to bubble, not much, but its safe to flip when you see edges on underside becoming brown. Just flip with plastic spatula.
• So once first side cooked, flip and cook about 2 minutes or so, transfer to plate and continue with rest of batter.
• *** Each crepe I made, I sprayed pan with butter cooking spray. So when I took crepe out, i sprayed bottom of pan before putting next cup of batter, do each time.
• Serve with powdered sugar, jam, fruits any filling of your choice!
• *** For chocolate crepes, add two tablespoons of chocolate syrup to blender when adding in vanilla.
• *** For saltier crepes to make with meat or veggies, omit sugar and vanilla.