With Easter right around the corner, many of us love to have brunches. It's easy to pick the main dishes. We all love ham or lamb for easter, but finding an appropriate breakfast entree can be difficult. With all the guests waiting to eat, who wants to cook individual omelettes or pancakes? That's where blintzes come in. BLintzes are simply crepe pancakes with your favorite fillings.
Our favorite brunch blintz is cheese and cherry blintzes. They are simple to make and best of all, they can be prepared early and just heated when you are ready to eat. Our blintzes have a tart cherry topping that is simple to make, too, or just purchase canned pie filling if you must. But the homemade topping is so much better than canned, and it only takes about 5 minutes to make.
There are three parts to making these blintzes. First you make the crepes. Then you make the cheese filling. While they are heating up in the oven, you can make the cherry topping.
Oh yes, you can use any fruit you like. Blueberries would be good. So would strawberries, peaches...just about any fruit you like.
Blintz Crepes
Makes 10-12 crepes
1 cup All-purpose flour
2 Eggs
½ cup Milk
½ cup Water
¼ tsp Salt
2 Tbsp Butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. For best results, let batter rest for one hour before using.
Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. If batter does not spread easily, add a tablespoon or two of water to the mixture and try another crepe.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Place cooked crepes on a cooling rack while you make the rest of the crepes.
Note: these can be made beforehand and frozen or refrigerated for a day. If you freeze them, put a layer of waxed paper between each crepe.
Watch the video from our Sonoran Living appearance.
See the cheese filling recipe
See the cherry topping recipe
See other articles and recipes by Mesa Food Examiner
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