Brunch Blintzes are a light and delightful crepe dish filled with a creamy, slightly sweet cheese mixture. These delicate blintzes are perfect for special breakfasts or brunches pair beautifully with fresh fruit or preserves. The combination of low-fat cottage cheese, cream cheese, and cinnamon creates a flavorful filling that’s both satisfying and healthy.

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Brunch Blintzes

Brunch Blintzes FAQ

What are blintzes?
Blintzes are thin crepes filled with a sweet or savory filling, often rolled up and served as a main dish or dessert.

Can I make the crepes ahead of time?
Yes, you can prepare the crepes in advance and store them in the refrigerator for up to 24 hours. Assemble the blintzes just before serving.

Can I use whole milk instead of skimmed milk?
Whole milk will add a richer flavor to the crepes.

Food History

Blintzes originate from Eastern European Jewish cuisine traditionally served during holidays and celebrations. Over time, they became a popular brunch item in American kitchens, especially with the influence of mid-century cookbooks focusing on lighter, healthier meals. This recipe modernizes the classic by using low-fat ingredients and a subtle hint of cinnamon for extra flavor.

Timeline

Ancient Greece and Rome: Thin pancakes are made as an early form of crepes.
18th century: Blintzes become a staple in Eastern European Jewish cooking.
20th century: Blintzes are embraced in American cuisine, often adapted with modern ingredients.

Recipe Discussion

This recipe combines the delicate texture of crepes with a creamy and slightly sweet filling. The crepes are made with all-purpose flour, skimmed milk, and a hint of baking powder for a light and tender base. The filling is a blend of cottage cheese and cream cheese, sweetened with a low-calorie sweetener and flavored with cinnamon and lemon juice. Heating the filling gently ensures a warm, gooey texture that pairs perfectly with the soft crepes.

Preparation Tips

Use a nonstick pan: For easy flipping and perfectly cooked crepes.
Blend the batter well: Ensure no lumps for smooth crepes.
Keep the crepes warm: Stack them between sheets of wax paper and cover with a towel while you make the filling.
Don’t overfill: Spread about 3 tablespoons of filling to avoid breaking the crepes when rolling.
Add fruit toppings: Serve with fresh fruit, preserves, or powdered sugar for extra flavor.

Recommended Kitchen Products

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Crepe pan: Designed for thin, evenly cooked crepes.
Rubber spatula: Perfect for spreading the filling smoothly.
Blender: Ideal for creating the smooth cheese filling.
Nonstick spray: Ensures the crepes don’t stick to the pan.

Serving Suggestions

With preserves: Top with strawberry or blueberry preserves for a fruity touch.
With fresh fruit: Pair with sliced bananas, berries, or peaches.
With powdered sugar: Dust lightly for a sweet finish.
With whipped cream: Add a dollop for an indulgent treat.
As a savory option: Swap the sweet filling for sautéed mushrooms and spinach.

A Brunch Favorite

Brunch Blintzes are a versatile and elegant dish, perfect for any special occasion or leisurely weekend morning. With their creamy filling and soft crepes, they’re sure to impress guests and delight your family. Customize the toppings to suit your taste and enjoy this delicious brunch staple.

Brunch Blintzes Recipe

Brunch Blintzes (VRP 200)

Brunch Blintzes are thin crepes filled with a creamy, slightly sweet cheese mixture, perfect for a special breakfast or brunch.

Ingredients

1 cup all-purpose flour
1 teaspoon double-acting baking powder
1 tablespoon salad oil
1 egg
1/4 cup skimmed milk vegetable cooking spray
1 12-ounce container low-fat cottage cheese (1½ cups)
1 3-ounce package cream cheese, softened
1 tablespoon lemon juice
½ teaspoon ground cinnamon low-calorie sweetener equivalent to 2 tablespoons sugar

Instructions

ABOUT 1½ HOURS BEFORE SERVING:
Prepare crepe batter: In medium bowl with fork, beat flour, baking powder, oil, egg, and milk till well blended.
Cook crepes: Spray bottom of 7 crepe pan with vegetable cooking spray as label directs. Over medium heat, heat skillet; pour scant 1/4 cup batter into hot skillet, tipping pan to coat bottom. Cook until top of crepe is set and underside lightly browned, about 1 minute. With metal spatula, loosen crepe; invert crepe, and cook other side about 1 minute. Slip crepe on waxed paper. Repeat until all batter is used. Makes 10 crepes.
Prepare filling: In blender at high speed, blend cottage cheese, cream cheese, lemon juice, cinnamon and low-calorie sweetener until smooth, stopping to scrape container occasionally with rubber spatula. In 2-quart saucepan over low heat, heat filling mixture until warm.
Assemble crepes: Spread about 3 tablespoons filling mixture across center of each crepe. Fold one edge of crepe over filling and roll up. Arrange finished crepes seam-side down. If desired, serve with Strawberry-Blueberry Conserve. Makes 5 servings. Exchanges per serving: 2 bread, 2 meat. 260 calories per serving (without conserve).