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
FRUIT AND CHEESE BLINTZ OR BREAKFAST CREPES
One of my favorite breakfasts, easy and quick to make and they go fast! Some of my recommendations for a little twist (I mix and match!): -If you desire sweeter crepes, omit the salt and add 2 tablespoons sugar -Try spreading a little cream cheese before filling the crepes -Add 1/4 cup of fresh berries, your choice (corresponding to your yogurt flavor, I recommend strawberry, which should be thinly sliced) -Garnish with whipping cream is desired
Provided by Hydra
Categories Breakfast
Time 40m
Yield 6 crepes, 3 serving(s)
Number Of Ingredients 7
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.).
Nutrition Facts : Calories 411.5, Fat 15.5, SaturatedFat 6.2, Cholesterol 169.4, Sodium 431.9, Carbohydrate 42.4, Fiber 1.1, Sugar 2.5, Protein 24.3
PEACHES AND CREAM BLINTZ/ CREPES
I make these using a crepe recipe I just make them a little thicker.
Provided by Samantha Orso
Categories Fruit Breakfast
Time 10m
Number Of Ingredients 8
Steps:
- 1. in a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter beat until smooth.
- 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle/pan, using approx. 1/4 cup for each crepe( a little more for blintz). Tilt the pan with a circular motion so that the batter coats the surfae evenly.
- 3. Cook the crepe for about 2 minutes, until the bottom is lightly brown. Loosen with a spatula, turn and cook the other side.
- 4. Once crepe is cooked immediately place on a large plate and fill with frosting and peach slices. Fold burrito style and serve. May garnish with powdered sugar.
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.
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