What's For Brunch? My Best Blueberry Blintz
My Favorite Brunch
Blintzes For Breakfast, Lunch, And Dinner
Blintzes were one of the first recipes I learned to make as a young wife and new mother. I had opened up a bank account, and banks in those days often offered gifts to new customers. In this case, it was a cookbook, and it was the very first cookbook of my own.
I made a number of recipes from that old recipe collection that stayed in my repertoire and Blintzes turned out to be one of the family's all time favorites. I fixed them for breakfasts, sometimes for holidays (fabulous for Christmas morning), and on a hot summer night they might even have been the main entrée!
Being something like pancakes, they were naturals with a topping of sliced strawberries or sweetened blueberries. Since blueberries are a favorite fruit- this is the way I would like to make the presentation of our family's favorite blintz recipes to you.
The best blintzes are made with very thin, egg enriched crepe batter, and filled with a wonderful soft cheese filling, although there are a number of variations according to the locale of the cuisine, and the imagination of the chef. I hope you will try this recipe of mine, which I tweaked just a bit over the years. It is offered with high hopes of "Bon Appetit"! Enjoy!
Blueberry Blintzes For Brunch - Blintz FAQ
A Dish Of Trivia
When can you fix blintzes?
Anytime, and I think they are ideal for brunches; especially since you can make them ahead and heat in a chafing dish.
I've served them as a light entrée for dinner, and of course, breakfast is the natural time for a serving of these filled crepe pancakes.
What are they?
They are crepe pancakes made with an eggy batter, cooked very thinly on a griddle or special pan. Then they are filled, often with cheese mixture, topped with syrup, sour cream, or whipped cream, and often times -fruit! Yes, they are delicious.
What are their other aliases?
Russians make a variation called "blini", Hungarians call them "palacsinta", French call them "crepes", and Jewish cooks call them "blintzes". I always called them blintz, and it is a fun name, don't you think?
The Recipe You Are Waiting For
The batter for these crepes is very thin and care must be taken to cook them properly. The pan must be hot with not too much butter coating. Keep tilting and tipping pan to coat evenly. The result is wonderfully tender and delicate. I used ot double the batter recipe for my family.
- 1 cup sifted all-purpose flour
- 1/2 tespoon salt
- 1 cup water
- 3 eggs
- 1/2 cup cream-style cottage cheese
- 1/4 cup sour cream
- 1/4 cup finely ground nuts (walnut or pecan)
- 1 egg for filling
- sifted confectioner's sugar
- Sift flour and salt together into mixing bowl . Beat eggs. combine with water. Add to flour mixture. Beat lightly til smooth.
- Pour 2 to 4 tablespoons batter into lightly greased crepe pan. When batter draws away from side of pan, turn and bake 1 minute. Lift out to rest on thick paper towel or waxed paper.
- When all blintz wrappers are made, begin spooning about 1 Tablespoon of the cottage cheese in the centers, folding the sides of the crepe over the filling, fry in hot fat until lightly browned.
- Drain on paper towel and then sprinkle with confectioner sugar, and small dollop of sour cream ( or whipped cream) and blueberry sauce.
Tip: Heat The Pan Hot Enough
- but don't overcook the blintz crepes, they should be tender, not rubbery (cooked too long) or soggy ( pan not hot enough).
Easy and Delicious Cheese-filled Blintzes
Do You Need A Special Pan? - Frying Pan Especially for Crepes
Do you really need a special pan to fry your crepes? In a pinch, you can use a regular griddle pan or frying pan, but if you want those perfect very thin crepes, I think you should opt for a crepe pan. It can be used for other frying and sauté tasks, but its premier raison d'etre is the preparation of an excellent crepe., and does double duty to make superb omelets.
Why does a special crepe pan make such fine crepes? It is the smooth surface and the sloped sides that eases the flipping and removal of the crepe. The size is a manageable medium size with a lighter weight than you might have on a similar type of frying pan.
So, the choice is yours, really. I would recommend getting a good quality crepe pan for its versatility as well as specialized usefulness in creating the blintzes that you are going to want to fix regularly for your family and guests.
Le Creuset is simply one of the best cookware products to have and use. The enameled pans are easy to clean and cook evenly. The satin black enamel interior means no health issues from non-stick coatings, while delivering a smaooth surface that makes lovely crepes.
Just Picked Blueberries
There are many ways to take fresh blueberries and cook them up into a syrup surrounded, sweetly delicious, sauce of berries, but I like this one from Ina Garten made with fresh-squeezed orange juice. Most blueberry sauces have the tang of citrus with addition of a little lemon, and this one does too.
- 3/4 cup freshly squeezed orange juice (3 oranges)
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 4 half-pints fresh blueberries
- 1 teaspoon grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool. Yield: Makes 2 cups.
Blintz toppings - Other Than Our Favorite Blueberry Sauce?
- Brandied Cherries
- Apple Pie Filling or applesauce
- Blackberry or Mixed berries
- Sliced Strawberries are classic
- Chocolate sauce
- Fresh Raspberries and a little bit of warmed raspberry jam
Which Toppings for You? - How would you order your blintzes from my kitchen?
May I take your order? How would you like those blintzes today?
The Blintz Word
It is an English borrowing from the Yiddish term,"blintze" ...borrowed in turn from the Russian blin or pancake. -Wikipedia
My Family's Favorite Blintz Recipe - Originally from Good Housekeeping
I usually fill the crepes from this recipe with the filling of the Original Blintz recipe, but all of the choices of fillings and fruit toppings are perfectly delicious.
After a number of years of trying some different recipes, this one from another of my cookbooks proved exceptional. The batter is easy to work with and the blintzes come out incredibly good. The cream cheese instead of my usual addition of sour cream eliminates the need for an egg as a binder for the filling. If you don't feel like the pinch fo cinnamon, give it some lemon rind for a nice touch of flavor.
- some melted butter in the pan
- 1 1/2 cups milk
- 2/3 cup all purpose flour
- 1/2 teaspoons salt
- 3 eggs
- (one cup) 1 8-ounce container of cream-style cottage cheese
- 1 3 -ounce package softened cream cheese
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- pinch of cinnamon
- 2 Tablespoons butter
- Prepare filling
- Beat cottage cheese, cream cheese,sugar and vanilla until smooth.
- Prepare the crepe wrappers:
- Use wire whisk to beat 2 tablespoons butter , the milk,flour,salt, and 3 eggs until smooth. Cover and chill for 2 hours.
- Brush bottom of crepe pan with melted butter, over medium heat pour just about 1/4 cup batter tip pan to coat, or use a tool spreader to thin out the batter over the surface.
- Cook until set, about 2 minutes.
- Loosen crepe, turn over and cook other side about 30 seconds. Remove crepe onto wax paper, and repeat the process until crepes are cooked, either adding filling immediately and laying in a frying pan or wrapping in foil and storing in the refrigerator.
- Assemble Blintzes:
- Spread a tablespoon of cheese mixture over the crepe. Fold two side toward center and roll up. Place in a shallow pan greased with melted butter.
- Bake for about 10 minutes until heated through .
- Serve with a side of sour cream or whipped cream and blueberry sauce .
Hungarians have their own name for blintz
Blueberry Blue Mixing Bowls - From trusted Kitchen Aid
A beautiful deep blue colored set of mixing bowls.
This is an Epicurious.com recipe that people just love.
Serves: makes 30 crepes
- 6 eggs
- 2 cups milk
- 2 cups flour
- 1/2 cup sugar
- 2 tespoon vanilla
- 1/4 tespoon salt
- 1/2 cup vegetable oil
- Beat the eggs to lemon color, add milk, flour, sugar, vanilla extract and salt.
- Mix the ingredients with a wire whisk.
- Refrigerate about an hour.
- Make the filling:
- Place all ingredients in the bowl and mix well. Set aside.
- Make the Crepes:
- Use a medium crepe pan heated on moderately high heat . Brush lightly with the oil, pour about a 1/4 cup batter onto pan and rotate until pan is evenly coated. Cook lightly until done on each side, stacking them on a platter. Fill each blintz with about 1 1/2 oz of filling and roll or fold into burrito-like purses.
- Served with blueberry sauce and a touch of confectioner sugar and whipped cream on top.
Small Blueberry Serving Bowl - For serving your flavorsome blueberry sauce
A beautiful bowl to serve blueberry sauce in a pottery bowl painted with a blueberry motif. Dishwasher and microwave safe , made with Polish artistry. It is just the right color to show off a sauce, slightly reminiscent of antique blue pottery ware.
- Jewish Cheese Blintzes Recipe - Recipe for Jewish Cheese Blintzes
These Jewish cheese blintzes are made with a sweetened filling.
- Blueberry Blintzes Recipe : Tyler Florence : Recipes : Food Network
Get this all-star, easy-to-follow Food Network Blueberry Blintzes recipe from Tyler Florence.
- Hungarian Palacsinta
Find the recipe for CREPE /PALACSINTA and other cottage cheese recipes at Epicurious.com
- Print Perfect Blintz Batter Recipe - Food.com - 161462
Perfect Blintz Batter Prep Time: 35 mins Total Time: 36 mins Yield: 10 blintzes Photo by gourmetmomma "This makes the most wonderful blintz...