It’s Spring Brunch Week here at RMK. I LOVE a good brunch and I really LOVE a spring brunch. There is just something about have a yummy brunch as the sun is shining and new flowers are popping out of the ground.
We usually always have a brunch the first Sunday in April every year at my house. Sometimes we have guests but a lot of the time it is just my little family. All the recipes I will be sharing this week would be perfect for a spring, Easter, Mother’s Day, Bridal/Baby Shower breakfast or brunch.
First up is cheese blintz. I have never made cheese blintz before but I have eaten them at restaurants. A blintz is a thin pancake similar to a crepe. The main difference between the two is a blintz usually has yeast in the batter. The batter I am using includes baking powder instead of yeast. One way to serve blintz is filled with cottage cheese and pan fried in some oil. You could pan fry these in a little butter, but we are going to bake them with this recipe.
To finish them off, we are going to top them with a easy blueberry sauce made in the microwave and a little sweetened whipped cream. The great thing about these blintz is everything can be done ahead of time. You can get the blintz already and just put in the oven in the morning. The blueberry sauce is also best if made the day before.
Don’t let the recipe length scare you. They are simple to make. You just have to prepare the sauce, the filling, and the blintz. They are easy to make but does require some time to make all of the components.
- Blueberry Sauce
- 1 (12 oz) bag frozen blueberries or 2½ cups fresh blue berries
- ½ cup orange juice
- ¾ cup packed brown sugar
- ½ tsp almond extract
- 2 Tbsp water
- 2 Tbsp cornstarch
- Blintz batter
- 1½ cup flour
- 1 Tbsp sugar
- ½ tsp baking powder
- ¼ tsp salt
- 2 cups milk
- ½ tsp vanilla extract
- 2 large eggs
- 1 (16 oz) container low fat small curd cottage cheese
- 12 oz low fat cream cheese, softened
- ¼ cup sour cream
- 2 Tbsp sugar
- 1 tsp vanilla
- sweetened whipped cream to top the blintz, if desired
- In a microwave safe 2 qt bowl, add the blueberries, orange juice, sugar, and almond extract.
- Microwave on full power for 7 minutes.
- In a small bowl, combine the cornstarch and water. Stir until smooth and well combined.
- Stir the cornstarch mixture into the blueberry mixture and microwave for 1 more minute. Allow sauce to cool. It is best if the sauce is make the day before and once cooled, kept in a refrigerator. Then reheat before serving on the blintz.
- To make the blintz, combine all of the blintz ingredients in a blender and blend until smooth.
- Heat an 8 inch non-stick skillet over medium heat. Add about a tsp of shortening to the pan. Allow it to melt and coat the pan.
- Add ¼ cup of the batter to the pan. Lift the pan and tilt it back and forth until batter spreads evenly in a circle.
- When batter looks dull and dry, loosen the edge with a silicone spatula. Flip crepe over with a spatula and cook about 30 seconds or until light brown in areas. Continue with batter until all the blintz are made. Place blintz on a plate with wax paper in between.
- Prepare the filling by adding cottage cheese, cream cheese, sour cream, sugar, and vanilla to a large bowl, blend for a few minutes with a hand mixer or stand mixer until well blended and fluffy.
- Preheat oven to 350 degrees. Grease and 9 x 13 pan and a loaf pan with butter.
- Place about 1½ Tbsp of filling in the center of each blintz. Fold one edge over the filling, fold two sides inward and roll the blintz to seal in the filling (just like a burrito). Place in the prepared dishes.
- Place in the oven and bake at 350 degrees for 30 minutes. Remove from oven and let sit 5 minutes before serving.
- Top with prepared blueberry sauce that has been warmed and sweetened whipped cream.
Blintz recipe a Real Mom Kitchen Original and Microwave Blueberry Sauce adapted from The Yummy Life.