STRAWBERRY BLINTZES
My mom makes these every year. They are my favorite breakfast by far! I usually double the filling.
Provided by Morgan
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 2h16m
Yield 10
Number Of Ingredients 11
Steps:
- Beat eggs, flour, and salt together in a large bowl until smooth. Mix in milk and 1 1/2 tablespoon butter gradually. Cover with plastic wrap and let batter rest in the refrigerator, at least 2 hours.
- Combine cottage cheese, cream cheese, sugar, and vanilla extract in a blender; blend until filling is smooth.
- Melt a bit of butter in a large skillet or crepe pan over medium heat. Ladle in a small amount of batter and swirl skillet to spread batter in a thin layer. Cook until set, about 30 seconds. Flip and continue cooking until second side is cooked, about 10 seconds. Transfer to a plate to cool. Repeat with remaining butter and batter.
- Spoon filling onto blintzes and fold. Top with strawberries.
Nutrition Facts : Calories 200.6 calories, Carbohydrate 20 g, Cholesterol 82.1 mg, Fat 10.3 g, Fiber 0.8 g, Protein 7.6 g, SaturatedFat 6 g, Sodium 297.3 mg, Sugar 12.2 g
TRADITIONAL CHEESE BLINTZES
This traditional family recipe tastes great. Blintzes may be wrapped and frozen after filling and before baking. Serve warm with a dollop of sour cream and strawberry (or other) preserves.
Provided by mizz_melanie
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 59m
Yield 8
Number Of Ingredients 11
Steps:
- Beat eggs in a bowl. Add milk, oil, and 1/2 teaspoon salt. Beat in flour using an electric mixer until well blended. Let batter stand for 15 to 30 minutes.
- Mix the remaining 1 teaspoon salt, cottage cheese, sugar, sour cream, egg yolk, and cinnamon together in a bowl to make the filling.
- Melt butter in a 6- to 7-inch skillet. Spoon a portion of the batter onto the skillet; cook until lightly browned on the bottom, about 3 minutes. Turn out onto a tea towel. Repeat with the remaining batter, thinning with small amounts of water if necessary and greasing the pan after every 2 to 3 blintzes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Melt the remaining butter in the skillet over low heat, about 1 minute.
- Place a blintz on a clean work surface with the uncooked side up. Add 1 tablespoon filling and roll up, completely covering the filling. Place on the prepared baking sheet. Repeat with the remaining blintzes. Brush filled blintzes with melted butter.
- Bake in the preheated oven until brown, 15 to 20 minutes.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 17.4 g, Cholesterol 119.3 mg, Fat 13.7 g, Fiber 0.4 g, Protein 14.8 g, SaturatedFat 6.2 g, Sodium 527 mg, Sugar 8.1 g
LOW FAT CHEESE AND STRAWBERRY BLINTZ BLINTZES
The kids and I love cheese blintz and I'm also trying to alter my favorite foods to be a bit more healthy. These are creamy and delish - and go great with recipe #102058 for Basic Whole Wheat Crepes.
Provided by dukeswalker
Categories Breakfast
Time 5m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Add cottage cheese to a blender or food processor and process till smooth.
- Add cream cheese, sugar and vanilla - combine until smooth.
- Pour into a bowl and add chopped strawberries.
- Fill you crepes with about 2T-4T of the filling.
Nutrition Facts : Calories 73.2, Fat 2.6, SaturatedFat 1.6, Cholesterol 8.5, Sodium 127.5, Carbohydrate 7.8, Fiber 0.3, Sugar 5.8, Protein 4.5
FRUIT-TOPPED BLINTZES
My mother is a wonderful cook who always likes to prepare (and improve on!) dishes she's sampled at restaurants. That's what I did with these blintzes, and my family loves my fruity version even more than the original.
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat eggs. Add flour, cornstarch and salt; stir until smooth. Stir in milk. , Heat a lightly greased 8-in. nonstick skillet; pour 1/3 cup batter 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. Keep in a warm oven, covered with foil. Repeat with remaining batter. , For filling, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Place about 2 tablespoons in the center of each blintz; overlap sides and ends on top of filling. Place folded side down. Serve with pureed berries; garnish with whipped cream and fresh berries if desired.
Nutrition Facts : Calories 340 calories, Fat 19g fat (10g saturated fat), Cholesterol 283mg cholesterol, Sodium 237mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 0 fiber), Protein 14g protein.
STRAWBERRY BLINTZES RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 21
Steps:
- Combine the milk, water, eggs, flour, salt and sugar in a bowl (or blender) Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the bowl 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. CHEESE FILLING: 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. Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. SAUCE: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down. CREPES: 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. ASSEMBLY: Preheat the oven to 400°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. Set the blintzes into the pan, and brush lightly with melted butter. 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. OPTIONAL: Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve right away.
CHEESE BLINTZES WITH STRAWBERRY-RHUBARB COMPOTE
Make and share this Cheese Blintzes With Strawberry-Rhubarb Compote recipe from Food.com.
Provided by 2Bleu
Categories Breakfast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- BLINTZES: Using a blender, mix the eggs, milk and flour at low speed. Add the Grand Marnier. 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 if necessary.
- Using a 8-10" nonstick pan, spray with oil, and heat the pan over medium-high heat. Pour about one cup of batter to coat one pan. Once covered, pour a thin layer of batter into the heated pan, swirling to coat if necessary.
- When the crepes pull away from the edge of the pan in about 20 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.
- FILLING: Mix together the ricotta, mascarpone, sugar, vanilla extract, lemon zest and a small pinch of salt.
- ASSEMBLY: With the cooked side up, spoon about 1/4 cup filling inside the center of the wrapper.
- Fold and hold the two opposite sides of the crepe over the filling until they almost meet and then fold over the ingredients pulling the stuffing toward you.
- Fold the crepe over until you form a seam on the blintz. Set finished 2-inch by 1 1/2-inch flat "eggroll" shaped blintz on a dry towel with the seam side down.
- COOK: Melt butter or margarine in a skillet over medium high heat, beginning with the seam side down. Saute each blintz until golden brown, carefully so the cheese does not escape.
- Flip the blintz onto the other side. Lower the flame and cook slowly, about 2 to 5 minutes to avoid burning the crepe.
- TOPPING: Gently toss the rhubarb, strawberries, flour, sugar and lemon and let stand until moist, 5 to 10 minutes.
- In a large saucepan, melt the butter and add the fruit mixture. Cook the fruit for approximately 35 minutes, stirring to make sure the fruit does not brown. Cover 5 minutes or until rhubarb is soft.
- TO SERVE: Ladle the warm fruit over the blintz and top with a dollop of sour cream. Garnish with a fresh strawberry half.
Nutrition Facts : Calories 511.4, Fat 7.4, SaturatedFat 3.8, Cholesterol 80.8, Sodium 195.6, Carbohydrate 102.5, Fiber 4.3, Sugar 74.6, Protein 11.5
CREPES WITH CHEESE BLINTZ AND FRESH STRAWBERRIES
This fabulous French breakfast looks really fancy, but is oh so simple! You will love the rich, creamy cheese combined with the fruity sweetness of fresh strawberries, all wrapped in a delicate French crepe and drizzled with light sour cream sauce! Ooo la la!
Provided by Adopted Parisian
Categories Breakfast
Time 30m
Yield 12 crepes, 6 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 315.4, Fat 13.1, SaturatedFat 7.1, Cholesterol 105.9, Sodium 220.6, Carbohydrate 40.6, Fiber 1.5, Sugar 15.2, Protein 9.3
LOW FAT STUFFED STRAWBERRIES
Strawberries were on sale so I bought a bunch and have been trying lots of different ways to make them. The kids weren't sure what to make of these but in the end they enjoyed them. I actually couldn't get a picture of them because my 4 year old took the container out of the fridge (and knocked them about!) before I got a photo.
Provided by ladypit
Categories Dessert
Time 20m
Yield 1 pound, 12-16 serving(s)
Number Of Ingredients 4
Steps:
- Clean the strawberries and cut the tops off so that they are flat. Place them on a plate.
- Using a small knife, make a hole in the bottom of the strawberries.
- With a mixer, blend the cream cheese with the vanilla and splenda.
- Using a small spoon, put little dollops of the cream cheese in the holes in the strawberries.
- Chill until ready to serve.
Nutrition Facts : Calories 21.7, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.8, Sodium 51.9, Carbohydrate 3.5, Fiber 0.8, Sugar 1.8, Protein 1.6
LOW FAT NO-BAKE STRAWBERRY CHEESECAKE RECIPE
I prefer this over any other cheesecake, because it tastes a little less heavy and thick, but still has all the flavor.
Provided by Elyse Ellis
Categories Dessert
Time 3h15m
Number Of Ingredients 6
Steps:
- In a large mixing bowl, cream together cream cheese, vanilla and sugar until light and fluffy. Add Cool Whip and mix until smooth. Pour mixture into your pre-made pie crust and refrigerate for a few hours until set up. Arrange your sliced strawberries on top and serve.
Nutrition Facts : Calories 105 kcal, Carbohydrate 17 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 220 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
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