One of DH’s all-time favorite things I make for breakfast is the blintz. Blintzes, which are basically crêpes that have been sautéed, are a second cousin to the crêpe and very French. Have I mentioned that I love all most things French? Therefore, they are also a favorite of mine. DH usually eats his slathered in Nutella. While I love Nutella, it’s a little too sweet for my breakfast liking. So, I set out today to create something filling (get it?) that would satisfy us both. Thus, my Lemon Blueberry Blintzes were born. Here is what you’ll need:
I also discovered a new use for DH’s old money clip, which he hates because he says it ruins the magnetic strip on his credit cards. Slip a recipe into a plastic sleeve (splatter protection) and slap it up on the fridge. Better than a cookbook stand!
I made the blintz batter first so that it can rest in the fridge for a while. I find that this makes for the best texture.
Blintz Batter recipe:
* 3 eggs
* 1/2 teaspoon salt
* 3/4 cup all purpose flour
* 1 and 1/3 cups milk (lowfat ok)
* 2 tablespoons melted butter, plus additional for cooking
Homemade Ricotta Cheese Recipe:
* 1 quart of milk (whole is better, but I used 1%)
* 1 small container (1 1/2 cups) of greek yogurt (I used Oikos)
* 2 tsp. of lemon juice
* 1 tsp. of salt
* cheese cloth
* 1 cup of homemade ricotta cheese
* 2 oz. of cream cheese
* 4 Tbs. of powdered sugar
* 1 lemon (all of the juice and zest)
* 1 egg
Again, I make the batter first so that it can sit in the fridge for a bit. Combine (in this order!) the eggs, salt, flour, milk, and 2 tablespoons melted butter. Make sure that when you add the melted butter you do so a little bit at a time, so as not to cook any of the egg. Mix well. If I had a good food processor, I’d mix in that. Then, refrigerate the batter while you work on the filling.
Normally, I would have just used Ricotta from the store. But, I didn’t have any and was really too lazy to leave my PJ’s and quickly run to the grocery store. Don’t judge. You know how comfy PJ pants are. So, I decided to make my own. Of course, if you use store-bought ricotta the recipe goes very quickly. In a large pot while gently stirring, I heated the quart of milk, the Greek yogurt, the lemon juice and the salt to a boil. I let it boil for three minutes.
While it was cooling, I placed cheesecloth inside of a strainer over a large bowl.
Then, I poured the cooled milk mixture into the cheesecloth in increments.
I have decided you must have the patience of a saint to make cheese. It takes FOREVER to let the whey drip from the cheesecloth into the bowl. I’m not going to lie, I gave up and eventually gathered my cheesecloth into a small packet and squeezed. I was hungry!
Now that I had my cheese, I could make the rest of the filling. In my mixing bowl, I combined the ricotta cheese, the cream cheese, the egg, and the powdered sugar and beat it until it was nice and creamy. While it was mixing, I juiced the lemon and zested it. Then, added the juice and zest to the mixer and incorporated it. Then, I put the filling in the refrigerator and pulled the batter out.
Place a skillet or omelet pan over medium heat. If it’s not a nonstick pan, brush it lightly with butter. (Or, do this anyway. Butter makes everything better!) Pour in a small amount of batter – just enough to cover the bottom of the pan well—and tilt the pan in all directions to coat evenly. For the size of my pan, that equates to a scant 1/4 cup. Cook over medium heat until the edges of the crêpe begin to pull away from the side of the pan (This will happen quickly.) Then, channel your inner-Julia Child and flip it over! The higher it gets, the more points! Let it brown briefly on the other side and then turn the crêpe out onto a clean, dry towel. Repeat until you’ve run out of batter.
Take the filling out of the fridge. Then, place filling onto each crêpe and roll.
Now, in order to transform your crêpes into blintzes, you must sauté them. Add a little bit of butter back to your pan and then place into it the folded crêpes.
Using medium heat, sauté until golden brown on each side. Then, plate them and cover them with some yummy blueberry syrup. I used some that I had canned last summer. If you don’t have this, I think that raspberry jam would also go really nicely with the subtle lemon flavor of the filling.
The true test came when DH tried them. He gave them two thumbs up and said that he would happily forego the Nutella for a less-sugary, more substantial and delicious option. What are your favorite breakfast foods/recipes?