Breakfast Crepes – Blintz Recipe

I remember trying these light, delicious, blintz for the first time at a friends house when I was a kid. It was a tradition of sorts that her mom make these up at least one Sunday each month. They have a light pancake,  crepes consistency that hold the filling quite well. You could add a different flavor like almond  instead of the vanilla and top it with with fruit preserves like blueberry, raspberry, strawberry and a dollop of sour cream.

Filling

1 cup Ricotta Cheese
1 (3 ounce) package softened cream cheese
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Pinch of Salt
Mix the ricotta and cream cheese by hand in a mixing bowl or with a mixer until smooth. Stir in the sugar, egg and vanilla extract and mix until combined. Keep refrigerated until you are ready to finish the crepes.

Batter

1 – 1/2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 large egg
2 cups milk
3 tablespoons unsalted butter, melted (divided)
1/4 teaspoon vanilla extract
Dry Ingredients: Sift flour, sugar and salt into a bowl and set aside.

Wet Ingredients: Combine the egg, milk, butter and vanilla extract in another bowl and stir until smooth. Add wet mixture to the dry ingredients and stir until blended into a smooth batter. The batter will be thin. Let the batter rest for 30 minutes in the refrigerator. (The batter may be prepared to this point and stored in the refrigerator for up to 12 hours)

Heat a crepe pan or small non stick skillet over medium heat. Brush the pan with melted butter. Pour 1/3 cup batter into the pan, swirl and coat the bottom moving the batter around the bottom of the pan to make it even. Once the first side is set and has a little color, about 2 minutes, turn over to the other side about 1 minute more. Stack the crepes between layers of parchment paper until ready for use.

Heat the filling just a bit in the microwave. Spoon 2-3 tablespoons of the cheese filling onto each crepe and fold like a burrito, going from bottom to top, turning in the sides. Place the crepes seam side down in a skillet with melted butter and cook until heated through about 2 minutes have a bit of crisp and more color.

Serve immediately, 2 – 3 crepes per serving, with your choice of  fruit preserves.

Photo Courtesy of FreeDigitalPhotos.net

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Homemade Fluffy Buttermilk Pancakes Recipe for Pancake Day

Every once in a while I like to serve breakfast for dinner and with it being Pancake Day (also known as Shrove Tuesday, Fat Tuesday and Mardi Grau,) on the menu tonight we will celebrate with yummy pancakes.

I love the convenience of cooking up pancakes, mixing up the homemade batter to be put on a hot skillet and in minutes you have a treat with your choice of toppings. Some of my family members go with the traditional melted butter and maple syrup , others prefer chocolate chips cooked into the pancake with a whip topping. I prefer honey over my pancakes and adding blueberries and raspberries. No matter how you like your pancakes, this is a great batter to start with and dress up your pancakes anyway you like.

 

1 cup Self Rising Flour
2 TBS Sugar
1 tsp baking powder
1/4 teaspoon salt
1 cup buttermilk
2 tablespoons Milk
1 egg
2 TBS Butter, melted
1 tsp Vanilla

In a large bowl, combine flour, sugar, baking powder, and salt. In another bowl, beat buttermilk, milk, eggs, vanilla and melted butter.

Heat a lightly oiled griddle or frying pan over medium high heat.

Pour the wet mixture into the dry mixture and whisk until just blended. (Do not over mix!)

Using a ladle, pour onto hot skillet (about 1/2 cup full) for each pancake.

When you see bubbles forming on the top, carefully flip to cook a couple minutes more on the other side.

Serve with fresh berries or toppings your choice.

Serves 4

Photo Courtesy of rakratchada torsap – FreeDigitalPhotos.net

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