Summer Berry Blintz Recipes

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BERRY BLINTZES

Biting into these delicately thin pancake packets sets off an explosion of flavors with every mouthful. "The berries bring a burst of fruity sweetness to the creamy cheese filling," Kristine Wright, St. Joseph, Michigan, observes. "Blintzes makes a luxurious breakfast or brunch...or a finishing touch to meal."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 15



Berry Blintzes image

Steps:

  • In a large bowl, combine the egg whites and milk. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour. , Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For filling, in a small bowl, beat ricotta and cream until smooth. Beat in 1/2 cup sour cream, sugar, 1 tablespoon wheat germ and vanilla until blended. Spoon about 1/4 cup onto each blintze; fold ends and sides over filling., Arrange blintzes folded side down in a 13-in. x 9-in. baking dish; brush with melted butter. Cover and bake at 350° for 10-15 minutes or until heated through. Top each blintze with berries and dollop of remaining sour cream. Sprinkle with remaining wheat germ.

Nutrition Facts : Calories 210 calories, Fat 9g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 194mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

4 large egg whites
1 cup fat-free milk
1/2 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1 cup part-skim ricotta cheese
4 ounces reduced-fat cream cheese
3/4 cup reduced-fat sour cream, divided
2 tablespoons sugar
1 tablespoon plus 2 teaspoons toasted wheat germ, divided
1 teaspoon vanilla extract
1 tablespoon butter, melted
1 cup unsweetened blueberries
1/2 cup unsweetened raspberries
1/2 cup unsweetened sliced strawberries

BLUEBERRY BLINTZES

Provided by Tyler Florence

Categories     main-dish

Time 1h50m

Yield 5 servings

Number Of Ingredients 21



Blueberry Blintzes image

Steps:

  • Combine the milk, water, eggs, flour, salt and sugar 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 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.
  • Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.
  • Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. 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 to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.
  • Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the Blueberry Sauce on top, dust with confectioners' sugar, and serve right away.
  • Serve with chopped banana and remaining Blueberry Sauce. Sprinkle with powdered sugar and serve.
  • In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.
  • Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.

1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 tablespoon sugar
3 tablespoons unsalted butter, melted, plus more for sauteing the crepes
Cheese Filling, recipe follows
Blueberry Sauce, recipe follows
1 1/2 cups ricotta cheese
4 ounces cream cheese
3 tablespoons confectioners' sugar
1 lemon, zested and finely grated
1 egg
2 tablespoons butter
2 pints blueberries
3/4 cup sugar
1 teaspoon cornstarch
1 lemon, juiced
Melted unsalted butter, for sauteing blintzes
Confectioners' sugar, for dusting

BLUEBERRY BLINTZES

Provided by Molly Yeh

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 19



Blueberry Blintzes image

Steps:

  • For the topping: Add 1/2 cup of the blueberries to a medium bowl with the sugar, honey, lemon juice and cardamom and let sit, stirring every 10 minutes or so and mashing slightly, until the juices are a vibrant pink color, about 1 hour. Fold in the remaining blueberries, coating them in the sauce until shiny.
  • For the blintzes: Meanwhile, in a blender or food processor, combine the milk, flour, salt and eggs and blend until smooth. Let the mixture sit at room temperature for 30 minutes.
  • Coat a 9- or 10-inch nonstick skillet with a thin layer of oil and heat over medium heat. Add 1/3 cup batter to the skillet and tilt it so that it distributes evenly into a round. Cook until the top is set and the bottom is slightly browned and pulls away easily from the skillet, 60 to 90 seconds. Use an offset spatula to transfer it to a plate or work surface (correct, you will not be flipping these). Repeat this process, stacking the cooked blintzes and separating them by sheets of parchment paper.
  • For the filling: In a bowl, mix together the cream cheese, ricotta, honey, lemon zest and juice, almond extract, cardamom, salt and egg until combined.
  • To assemble: Place a blintz browned-side up on a work surface. Spoon 1/4 cup filling slightly below the center line of the blintz. Fold the bottom third of the blintz up over the filling and then fold in the sides. Bring the top third of the blintz down over the filling to seal. Set aside and repeat with the remaining blintzes.
  • In a large skillet, heat a thin layer of oil over medium-high heat until shimmering. Fry the blintzes a few at a time until golden brown, 2 to 3 minutes on each side, adding additional oil if the needed. Transfer to a serving plate, top with the blueberry sauce and enjoy.

1 1/2 cups blueberries
1/4 cup granulated sugar
2 tablespoons honey
2 tablespoons lemon juice
1/4 teaspoon ground cardamom
1 1/2 cups whole milk
1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
2 large eggs
Flavorless oil, for the skillet
8 ounces cream cheese, at room temperature
1 cup whole-milk ricotta cheese
3 tablespoons honey
1 teaspoon lemon zest plus 1 tablespoon lemon juice (from 1 lemon)
1/2 teaspoon almond extract
1/4 teaspoon ground cardamom
A pinch of kosher salt
1 large egg
About 1/4 cup flavorless oil, for frying

SUMMER BERRY BUCKLE

Softer and more fruit-filled than a coffeecake, but with a higher percentage of buttery batter than a cobbler, buckles are harder to classify than they are to make. This one is tender, moist and filled with sweet summer berries. But feel free to substitute any other juicy fruit that you like: peaches, nectarines, figs, plums or pineapple. If your fruit is very sweet (figs, pineapple), reduce the sugar by a couple of tablespoons, while tart fruit (plums or tart blackberries) may need an extra tablespoon. Buckles are best eaten on the same day they are baked. But since they come together so quickly, you don't have to plan ahead.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 13



Summer Berry Buckle image

Steps:

  • Heat oven to 375 degrees. Butter a 9-inch round cake pan.
  • In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
  • In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.
  • Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.
  • Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners' sugar.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 188 milligrams, Sugar 15 grams, TransFat 0 grams

1/2 cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan
1/2 cup/100 grams granulated sugar, more for sprinkling
1/4 cup/55 grams light brown sugar
3 large eggs, at room temperature
1 tablespoon/5 grams finely grated lemon zest
1 teaspoon/5 milliliters vanilla extract
1 1/4 cups/156 grams all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon grated nutmeg
1/4 teaspoon baking powder
4 1/2 cups summer berries (a mix of blueberries, raspberries, blackberries or use any one kind)
Cinnamon, for dusting (optional)
Confectioners' sugar, for dusting

BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE

Provided by Ina Garten

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 23



Baked Blintzes with Fresh Blueberry Sauce image

Steps:

  • Preheat the oven to 350 degrees. Butter a 9-by-13-inch cake pan or baking dish.
  • For the batter, place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. (You can also use a blender.) Pour half the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
  • Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.
  • Return the pan to the oven and continue baking for 35 to 40 minutes, until the top is lightly golden and the filling is almost set. Remove from the oven and allow to stand 10 to 15 minutes. Cut the blintzes in squares and serve warm with the Fresh Blueberry Sauce.
  • Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool.

1 1/4 cups milk
2 tablespoons sour cream
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon pure vanilla extract
4 extra-large eggs
1 1/3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
3 cups (24 ounces) ricotta cheese
8 ounces mascarpone cheese
2 extra-large eggs
1/3 cup sugar
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
Fresh Blueberry Sauce, recipe follows
3/4 cup freshly squeezed orange juice (3 oranges)
2/3 cup sugar
1 tablespoon cornstarch
4 half-pints fresh blueberries
1 teaspoon grated lemon zest
1 tablespoon freshly-squeezed lemon juice

RASPBERRY CHEESE BLINTZ BAKE

Any fruit topping works wonderfully with this twist on traditional blintzes. It puffs during baking and will fall a bit while standing. It makes a beautiful presentation. -Kristi Twohig, Waterloo, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 22



Raspberry Cheese Blintz Bake image

Steps:

  • Combine the first 11 ingredients in a blender. Cover and process until smooth. Set aside 2 cups batter; pour remaining batter into a greased 13x9-in. baking dish., For filling, combine the egg yolks, vanilla, cottage cheese, cream cheese and sugar in a blender. Cover and process until smooth. Spoon filling over batter; cut through with a knife to swirl. Top with reserved batter. Bake, uncovered, at 350° until center is just set (mixture will jiggle), 40-45 minutes. Let stand for 10 minutes before cutting., For topping, press raspberries through a strainer; discard seeds and pulp. In a small saucepan, combine cornstarch and orange juice until smooth; stir in raspberry puree. Bring to a boil. Cook and stir until thickened, about 2 minutes. Serve with blintz bake. Top with mandarin oranges if desired.

Nutrition Facts : Calories 364 calories, Fat 20g fat (12g saturated fat), Cholesterol 199mg cholesterol, Sodium 365mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 12g protein.

1/2 cup orange juice
6 large eggs
2 large egg whites
1-1/2 cups sour cream
1 cup all-purpose flour
1/2 cup sugar
1/4 cup butter, softened
2 teaspoons baking powder
1 teaspoon grated orange zest
1 teaspoon vanilla extract
Dash salt
FILLING:
2 large egg yolks
1 teaspoon vanilla extract
2 cups 4% cottage cheese
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
TOPPING:
1 package (12 ounces) frozen unsweetened raspberries, thawed
2 tablespoons cornstarch
3/4 cup orange juice
Mandarin oranges, optional

BLUEBERRY BLINTZES

These paper-thin crepes can be filled with just about anything. For this rendition, a handful of blueberries is blended into a velvety mixture that's spooned into golden, delicate pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 18



Blueberry Blintzes image

Steps:

  • Make the crepe batter: Whisk together milk, 1/2 cup water, 2 tablespoons melted butter, and the eggs in a medium bowl. Whisk in flour and salt; set aside.
  • Make the sauce: Stir blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium-low heat. Bring mixture to a low boil. Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes. Set aside.
  • Make the filling: Puree cottage cheese, cream cheese, sugar, and vanilla seeds in a food processor. Transfer to a medium bowl; stir in blueberries. Set aside.
  • Make the crepes: Stir together remaining 3 tablespoons melted butter and the oil in a small bowl; reserve 1/4 cup for cooking blintzes. Heat an 8-inch nonstick skillet over medium heat. Lightly brush pan using remaining butter-oil mixture. Pour a scant 1/4 cup batter into pan; swirl to form an even layer. Cook until bottom is lightly browned, about 1 1/2 minutes. Using a heatproof spatula, flip crepe; cook 30 seconds. Transfer to a plate. Repeat with remaining butter-oil mixture and batter.
  • Transfer a crepe to a clean work surface. Spoon 2 heaping tablespoons filling onto crepe 1 inch from bottom and sides. Fold bottom over filling. Fold in sides, and roll up. Set aside, seam down. Repeat with remaining crepes and filling.
  • Heat the reserved 1/4 cup butter-oil mixture in clean pan over medium heat. Working in batches of three, fry blintzes, turning once, until golden and crisp, 2 to 2 1/2 minutes per side. Place two blintzes on each plate. Spoon warm sauce over top, and dust with confectioners' sugar.

3/4 cup plus 2 tablespoons whole milk
5 tablespoons unsalted butter, melted
2 large eggs
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon coarse salt
3 tablespoons canola oil
Confectioners' sugar, for dusting
1 pint (about 2 cups) blueberries
6 1/2 tablespoons granulated sugar
1 tablespoon unsalted butter
2 tablespoons fresh lemon juice
1/2 teaspoon cornstarch
Pinch of coarse salt
16 ounces cottage cheese
4 ounces cream cheese, softened
1/2 cup plus 3 tablespoons granulated sugar
1 vanilla bean, halved lengthwise, seeds scraped and reserved, bean discarded
1/2 pint (about 1 cup) blueberries

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