Breakfast Blintzes

Breakfast Blintzes

(15 servings)    Printable Version
  • 1 large egg
  • 1 and 1/2 cups milk
  • 1 cup all-purpose flour
  • nonstick cooking spray
  • 1/2 teaspoon shortening
  • 1 carton low-fat or light ricotta cheese - (15 ounce)
  • 2 Tablespoons orange marmalade
  • 1 Tablespoon sugar
  • 1/8 teaspoon ground cinnamon
  • 2/3 cup light dairy sour cream
  • 5 Tablespoons orange marmalade
  • 1/2 cup fresh raspberries or blueberries
For crepes: In a medium bowl combine egg, milk, and flour. Beat with rotary beater until well mixed. Spray an unheated 6-inch skillet or crepe pan with nonstick coating. Preheat skillet over medium heat. Remove from heat and pour in about 2 tablespoons batter. Lift and tilt skillet to spread batter. Return skillet to heat; cook 30 to 60 seconds or until browned on 1 side only.

Remove from pan. Repeat with remaining batter to make 15 crepes. Lightly brush skillet with shortening between cooking, as needed.

Spray a shallow baking pan with nonstick coating. Set aside. For filling, in a bowl combine ricotta cheese, the 2 tablespoons orange marmalade, the sugar, and cinnamon. Spoon about 2 tablespoons filling onto the unbrowned side of a crepe; spread out slightly.

To fold: 1) Fold in half. Fold in half again, forming a wedge; or 2) Fold like a burrito by folding in the sides and then rolling forward over the filling like a cigar.

Arrange assembled blintzes in prepared pan.

Bake in a 350 degree F oven for 15 to 20 minutes or until heated through. To serve, spoon 2 teaspoons of sour cream and 1 teaspoon of marmalade onto each blintz. Sprinkle with powdered sugar and berries.

Cooking Notes:

If making many blintzes at once, arrange them (once filled and folded) on a parchment-lined cookie sheet and bake them.

If preparing only a couple blintzes, you can cook them in a frying pan over medium-low heat with a little butter (flipping once) until browned and filling is warm.

Other topping ideas: jam, pie filling, whipped cream and cinnamon/sugar.



Plan a brunch around these ricotta-filled crepes. You can make the crepes up to two days in advance.

Mr Breakfast would like to thank MrsBuckeye for this recipe.

Comments About This Recipe
What do you think of Breakfast Blintzes?
Overall Average Rating = 4 (out of 5)
Based on 2 votes.


From evo93
Rating (out of 5):  

I omitted the marmalade and added some nutmeg to the filling, served with fresh berries and just a dollop of cream. Excellent.

Comment submitted: 7/27/2010 (#10968)



From Caffeine
Rating (out of 5):  

I skipped the marmalade, use chopped fresh fruit inside, and poured some hot maple syrup over the blintzes. Very nice.

Comment submitted: 1/4/2008 (#4312)





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