Bubba's Bar 'n' Grill

A wonderful holiday breakfast is blintzes (a crepe with a sweet cheese filling). They are the most requested breakfast when the clan gathers, and in reality very easy as well as impressive.
BUT, to make a Blintz, you first need to know how to make a crepe…

Crepes
2/3c flour OR GF flour
½ t salt
3 eggs
1 ½ c milk
2T melted butter
Place flour, salt and eggs in a bowl. Whisk together or mix with a hand beater until smooth. Slowly beat in the milk and melted butter. Place bowl in refrigerator and let rest for 1 to 2 hours.
Using a 7” skillet or crepe pan, heat a small amount of oil on medium-low and pour in just shy of ¼ c batter (around 3 T) enough for a thin coat across the bottom of the pan. You will probably have to tilt the pan to coat the entire bottom. Cook until the bottom of the crepe is golden brown and the edges curl, then turn a barely cook the other side. Slip the crepe onto wax paper. Repeat the process until the batter is all used. This will make about 1 dozen crepes.

You can take your crepes and fill them with fruit, or savory filling, the combinations are endless. But I promised I’d show you how to make a blintz……

Blintzes
1 batch of crepes
1c cottage or ricotta cheese (I prefer the flavor of the cottage cheese)
3 oz of cream cheese, softened
¼ c sugar
1t lemon juice
Preheat oven 350 degrees.
In a bowl, mix together the cheeses, sugar, and lemon juice. Fill the crepe by spooning about a tablespoon of the cheese mixture into the crepe and fold the sides in to make a small packet or square. Repeat with all your crepes. Place in a baking dish folded side down and bake for 15 minutes. Serve topped with fruit (I usually glaze up some cherries like I’m making a pie and top them with that).

I will take a day before Christmas and make about 10 batches of blintzes and freeze them. Then the day I want to serve them, take them out of the freezer and heat them up, so I can enjoy having company instead of having to hide in the kitchen making them.
They are really good and worth the time to make.

Mmmmmm..........those sound delicious!

You are not only the Hardware Goddess....These sound like a wonderful treat...but what if there's only 3 of you? Do they freeze and keep?

(12-09-2010 04:58 PM)Brutus Wrote: [ -> ]You are not only the Hardware Goddess....These sound like a wonderful treat...but what if there's only 3 of you? Do they freeze and keep?

Yep!
They freeze and keep very well. I have made them, and they have stayed in the freezer for 6 months.
If you do want to do them ahead, set them on a cookie sheet, not touching and put them into the freezer. Once they are frozen, bag them in freezer bags, and store till you need them.
When you want to use them, let them thaw in a pan and then bake OR bake them on low (275 degrees) for about an hour, otherwise the cheese will not stay inside the crepe. Nothing wrong with this, but they aren't as nice to look at.

These sound delish! I may have to make some over Christmas!

I havent had dessert yet - those are making me drool!

I would imagine a batch of those with freshly chopped strawberries would REALLY hit the spot....or some of those Oregon blackberries eh Bagel?

(12-09-2010 07:23 PM)boomer Wrote: [ -> ]I havent had dessert yet - those are making me drool!

I would imagine a batch of those with freshly chopped strawberries would REALLY hit the spot....or some of those Oregon blackberries eh Bagel?

Hmmm..........I may have some in my freezer!

Mmmmmm....blackberries and strawberries....or even blueberries!

Steady RN....my mother didnt DO any blueberries last year and there are two blueberry farms within a hop skip and a mouse fart from her house in Allegan.

She is TRYING to convince me to come over on the Harley and help pick next year.

How about some apples thinly sliced and sauteed in butter then while warm add in either honey or sugar and some spices-cinnamon, nutmeg and maybe a tiny pinch of cloves. toss together well and then add to the bundle of cheesy goodness.