BLUEBERRY-ORANGE BLINTZES
Steps:
- In a large bowl, whisk egg, milk and flour until blended. Refrigerate, covered, 1 hour., Preheat oven to 350°. Place a 6-in. skillet coated with cooking spray over medium heat. Stir batter; fill a 1/4-cup measure halfway with batter and pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Repeat with remaining batter., In a small bowl, mix ricotta cheese, 2 tablespoons marmalade, sugar and cinnamon. Spoon about 2 tablespoons mixture onto each crepe; top with about 1 tablespoon blueberries. Fold opposite sides of crepes over filling, forming a rectangular bundle., Place blintzes on a 15x10x1-in. baking pan coated with cooking spray, seam side down. Bake, uncovered, 10-15 minutes or until heated through. Serve with sour cream and the remaining marmalade and blueberries. Freeze option: Freeze cooled crepes between layers of waxed paper in a freezer container. To use, thaw overnight in refrigerator overnight. Proceed as directed.
Nutrition Facts : Calories 301 calories, Fat 9g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 129mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
RICOTTA AND ORANGE BLINTZES WITH STRAWBERRY SAUCE
Provided by Tyler Florence
Time 2h20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the batter: Combine the milk, water, eggs, flour, sugar, and salt in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in the melted butter. Blend it again for a few seconds just to incorporate the butter. Refrigerate the batter for 1 hour to let it rest.
- Make the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest and blend until smooth. Chill until ready to use.
- Make the 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.
- Make the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook until the crepe batter sets and the bottom is lightly browned, about 2 minutes. Use a heatproof rubber spatula to loosen the crepe and flip it. Cook it on the other side for about 1 minute. Slide them onto a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them from drying out. Makes about 10 crepes.
- Assembly: Preheat the oven to 400 degrees F.
- 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 ending with the seam side down. Put an ovenproof skillet over medium heat and brush with melted butter. Pan-fry the blintzes top side down until crisp and golden, about 2 to 3 minutes. Flip them over, transfer the pan to the oven, and bake for 10 minutes so the cheese mixture sets. Using a spatula, transfer the blintzes to serving plates. Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve immediately.
CHERRY AND ORANGE BLINTZES
Make and share this Cherry and Orange Blintzes recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Combine first 5 ingredients in a bowl, stirring until blended.
- Combine juice and cherries in a small bowl. Microwave at high for 30 seconds; let stand 10 minutes.
- Drain and coarsely chop cherries. Stir cherries into cheese mixture.
- Spoon 3 tablespoons cheese mixture in the center of each crepe; fold sides and ends of crepe over.
- Place, seam side down, in a 13 x 9-inch baking dish coated with cooking spray.
- Cover and bake at 350° for 15 minutes or until blintzes are thoroughly heated. Sprinkle with powdered sugar. Serve immediately.
Nutrition Facts : Calories 141.6, Fat 5.3, SaturatedFat 3.3, Cholesterol 16.8, Sodium 167, Carbohydrate 20.5, Fiber 0.4, Sugar 17.4, Protein 3.4
BEAUTY'S CHEESE BLINTZES
My grandmother, Beauty, used to call these little packages of love: thin dough around sweetened cheese, topped with fresh fruit. They're perfect for brunch or anytime you want to make loved ones feel special.
Provided by Dawn Lerman
Categories main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Prepare batter. In a large bowl combine eggs, milk, salt and vanilla and blend well. Gradually add flour. Beat well until there are no lumps in the batter.
- Make the filling. Combine all of the filling ingredients in a bowl and mix together until smooth.
- Grease a 6- or 7-inch skillet until it is hot but not smoking.
- Put a ladleful of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet.
- Fry on one side until bubbles form and the top is set. The bottom should be golden brown. Carefully loosen edges of the crepe and slip it out of the skillet onto a plate.
- Repeat the above procedure until all the batter is used. Grease skillet each time before pouring batter.
- After all the crepes are made, begin filling them. The brown side should be facing up. Place 1 tablespoon of filling on one edge.
- Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed.
- After all the blintzes are assembled, heat 2 tablespoons of butter in the skillet and place each crepe, seam side down, in the skillet and fry 2 minutes on each side, turning once.
- Serve with a dollop of sour cream or Greek yogurt, and garnish with fresh strawberries and a touch of powdered sugar.
More about "orange blintzes recipes"
HOW TO MAKE BLINTZES PERFECTLY EVERY TIME - TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 8 mins
- Prepare the Batter. In a small bowl, whisk together the milk, eggs and melted butter. Next, add the flour and salt; and mix well until smooth and no lumps remain.
- Make the Filling. While the batter chills, prepare the cheese filling. In a food processor, blend the cottage cheese until smooth. Then, add the softened cream cheese, sugar and vanilla and pulse until creamy.
- Cook the Blintzes. When the batter is ready, remove it from the fridge and heat a lightly greased eight-inch nonstick skillet over medium heat. Then quickly pour two tablespoons batter into the center of the hot skillet.
- Flip. Next, carefully flip the blintz over. For best results use a thin, flexible silicone or rubber spatula. (See which spatula our Test Kitchen loves).
- Allow Blintzes to Cool. Remove the cooked blintzes to a wire rack. Repeat step three with the remaining batter. When all the blintzes have been cooked, stack them with waxed paper, parchment or paper towels in between.
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