What’s a blintz? It’s a delicious breakfast dish that involves filling a thin pancake, or a crepe, with a cheese mixture and then cooking it again. Actually, you can fill a crepe with many different things – potatoes, apples, raisins, veggies, meats.
This recipe is extra special because it adds depth of flavor with lemon and orange. The end result is a light pancake and filling with a bright, citrus-blueberry finish.
During my catering days, I used to make these by the hundreds and we’d bake them off right before the event. It was then that I learned that crepes aren’t just for the culinary elite. They’re actually very simple if you understand a few simple techniques:
- The batter needs to be very cold when it goes into the pan so it can spread out before it sets.
- Take the pan off of the heat when you brush it with butter and add your batter. Once the batter has covered the bottom
- The first crepe is usually a throw away used to gauge the temperature of the pan.
- When you cook the outside of the blintz, the pan needs to be hot enough to set the filling so it doesn’t run.
I like to eat something healthy to get my day started. I am not a fan of sweet rolls or muffins as a daily breakfast dish. These crepes are made with a very small amount of gluten-free flour, cottage cheese, ricotta cheese, milk, eggs, and fruit. Overall, it’s a healthy balance of carbs, protein, and fat that won’t make you crash later on. Also, they’re suprisingly filling and delicious the next day.
I showed Joe some picutres of the last batch of blintzes I made and asked him which one he liked best. He said that none of them turned out very well and I needed to re-take them. I knew I was getting manipulated into making another batch but I didn’t tell him that. I love that he loves my cooking, and even more, I love cooking for him.
Stop by Hey, that tastes good! for Jill’s version of perfect blintzes and cherries. Also, visit these blog carnivals for more great food: