Video:Easy Cheese Blintzeswith John Mitzewich
Take fancy to a whole new level with these breakfast blintzes that are savory and sweet - and best of all, easy to make. See how to make a delicious cheese blintz in fruit sauce.See Transcript
Transcript:Easy Cheese BlintzesOne of my favorite breakfasts of all time - you think this would be heavy, it's not. Because the cheese is just barely sweet, the crepe is thin: cheese blintz with fruit sauce. So simple yet such a special breakfast recipe to pull out. Let me show you how to put this together.
Make the Blintz Crepe BatterOkay, so we're going to do our crepe batter - this is going to get mixed up and it's going to go in the fridge for an hour to rest. So you want to do that head of time. So I have one cup of regular all-purpose flour - into that we're going to add two eggs, three tablespoons of vegetable oil, a pinch of salt. We're going to throw in a tablespoon of sugar, just white sugar, I'm going to put in a quarter cup of cold water. So I'm going to put in a cup of milk and that's the last ingredient, go ahead and stir that in, and don't expect a thick pancake batter. Crepe batter is actually a really thin batter. So we're going to throw that in the fridge - one hour - and then we're getting our blintz on.
Simmer the Fruit SauceI love the little shortcut of fruit preserves - it's already made. So all you've got to do is melt your favorite fruit preserve with a little bit of water - this is blueberry, which is really traditional with blintzes. So we're going to put about a half a cup of preserves, and then maybe a tablespoon or two of water, and we're just going to bring that to a simmer on low heat, and you're going to have an instant fruit sauce. So that's going to go down on the plate underneath the blintzes.
Mix the Blintz Cheese FillingWe're going to do four ounces of softened cream cheese - just leave it out at room temperature - and one and a half cups of ricotta cheese. We're also going to put in one whole egg and then we're going to sweeten this up just a little bit with some confectioner's sugar, some powdered sugar - about three tablespoons. Before we mix this up, we're going to do the zest of lemon, about a tablespoon - and that is our blintz filling. Alright, after this is mixed up, I'm going to go ahead and put that back in the fridge, and when our crepes are ready,we're going to start filling.
Make the Blintz CrepesNon-stick pan, butter, medium heat, go ahead and dump in your batter right in the center. Almost in real time here, you can see that crepe just drying out and cooking through. This has been in maybe a minute and a half - I'm just going to flip that over. And that's really all you need to do. Alright, our crepes are ready to stuff.
Fill the Cheese BlintzesI'm going to put a spoon with the filling in the center, and then the rolling could not be easier. Just like you're rolling up a package Fold it over, fold it over, and just roll it up into a blintz-like shape. If burrito helps, then there you go. And then what you're going to do is take a buttered baking dish, and transfer them very carefully, with the seam-side down into the baking dish. So we're going to do the rest of those.
Fry and Bake the BlintzesCouple table spoons of butter - as soon as the butter foams, we can start laying the blintzes in. Once they're browned on both sides, we're going to transfer them back over to our casserole dish. These are going to go in a 400 degree oven for about 10 minutes - that's just to set the cheese and cook the egg through, and then we're going to plate it up, and it's going to be amazing.
Alright - there we go - our blintzes are done. They baked at 400 for ten minutes - the egg is cooked, they firmed up - I'm so excited. We're going to place our nice, hot blintz in there - give it a little powdered sugar. And that is a very fancy, yet really simple breakfast. I really hope you give this a try - one of my favorite breakfasts of all time.
I'm Chef John Mitzewich - for more information, please go to food.about.com.
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