Mixed Berry Three Cheese Blintzes

To download a cookbook-style copy of the recipe for Mixed Berry Three Cheese Blintzes, click HERE.

Blintzes – eastern Europe’s simple and delicious version of a crepe – are perfect for breakfast, a light lunch, or dessert. This week’s recipe, Mixed Berry Three Cheese Blintzes, takes an early Kissing the Cook post for blintzes and reworks it in a new – and, I think, better - way.

Although fruit fillings are often used, the classic blintz is filled with a sweet cheese mixture made with cream cheese and either farmer cheese, cottage cheese or, in more modern versions, ricotta. This recipe combines both fruit and cheese. For the syrup topping and the fruit in the filling, I used a blend of fresh strawberries and fresh blueberries. For the cheese filling, to be consistent with the blintz’ eastern European origins, I combined farmer cheese (which has a consistency similar to ricotta) with the cream cheese and cottage cheese. If you don’t have farmer cheese available, or otherwise prefer not to use it, no need to worry; my grandmother, originally from Kiev, used cream cheese and cottage cheese in her blintzes.

A Cook’s Note before we begin:

• A significant difference between this recipe and typical blintz preparations is that blintzes are normally cooked twice: once to cook the crepe, and once to fry or bake the filled blintz to brown the outside and cook the eggs in the filling. In my version, there are no eggs in the filling; except for the warmed mixed-berry syrup on top, the blintzes are served cold or room temperature instead of fried or baked. It’s an unusual way to serve a blintz, but having grown up eating the ones my grandmother made this way, I can assure you it can work wonderfully. (It’s still possible to fry or bake them if that’s what you prefer.)

The following recipe makes about 10 blintzes. Here’s what you’ll need:

For the crepes: 1 cup AP flour; ¼ tsp salt; 2 Tbsp melted butter substitute; 2 egg-substitute eggs; 1-1/2 cups skim milk; and butter substitute or oil for cooking crepes

For the cheese filling: ½ pound farmer cheese; 1 cup low fat cottage cheese; 8 ounces low fat cream cheese, softened; 3/8 cup sugar; 1/8 tsp cinnamon; 1/4 tsp salt

For the fruit syrup and filling:

1 cup granulated sugar; juice of ½ lemon; ½ teaspoon salt; pinch ground nutmeg; 1 lb. fresh strawberries, hulled and quartered; 1 cup fresh blueberries; confectioner’s sugar for garnish

First, we’ll make the crepe batter:

Combine flour and salt in a bowl, and form a well. Pour the egg-substitute eggs and skim milk into the well. Add the melted butter substitute and mix into the other liquids in the well.

Once the liquid ingredients in the well are combined, gradually mix in the dry ingredients. The result should be a thick batter with the consistency of heavy cream.  Cover with plastic wrap and let rest in the refrigerator for 1-2 hours.

While the crepe batter is resting, prepare the cheese filling and mixed berry syrup and filling as follows. To make the cheese filling:

Put all the filling ingredients into a bowl and mix until well combined and fairly smooth. Refrigerate until needed.

To prepare the syrup topping and fruit filling:

Place a small glass plate in the freezer and put the granulated sugar and the lemon juice into a saucepan. Stir the mixture in the saucepan until the sugar is dissolved.

Add the salt, nutmeg and strawberries and turn the heat on very low. Cook until the strawberries are softened but not mushy, about 10 minutes.

Add the blueberries and cook until softened, about another 10 minutes.

Strain the fruit mixture, retaining the liquid. Set the fruit aside to cool.

Return the liquid to the saucepan. Simmer the liquid until a few drops cooled on the frozen plate have a syrup consistency. Set aside till needed.

While the cooked fruit is cooling, cook the crepes as follows:

Heat a large non-stick pan over medium heat; remove the pan from the heat and melt about 1 tsp of butter substitute. Add about ¼ cup of batter, swirl around to cover the surface of the pan, and put it back on the heat.

When the crepe is lightly browned on the bottom and firm enough to be flipped (usually about one to 1-1/2 minutes, but keep an eye on it), turn or flip the crepe and cook on the opposite side till it has the desired brownness.

Stack the crepes on a plate, covered with a clean towel to keep from drying out. Repeat the above steps for each crepe, rebuttering the pan as needed.

Working one at a time, prepare the blintzes as follows:

Lay a crepe out flat. Put 1/4 cup of cheese filling half-way between the center-line and edge nearest you.

Place a little of the mixed berry mixture on top of the cheese.

Fold the crepe as you would a burrito. First, fold the edge nearest you over the filling.

Fold in the left and right sides.

Roll the crepe away from you to form the blintz.

To serve:

While warming the reserved mixed berry syrup, sprinkle some confectioner’s sugar on a plate as a garnish.

Place one or two blintzes on the plate, and pour a little of the syrup on top.

To download a cookbook-style copy of the recipe for Mixed Berry Three Cheese Blintzes, click HERE.

Hope you enjoy the comfort of this very special dish! And please visit again next week. Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)

Glazed Apple Dessert Crepes with Pan-Seared Bananas and Marshmallow Cream Frosting

To download a cookbook-style copy of the recipe for Glazed Apple Dessert Crepes with Pan-Seared Bananas and Marshmallow Cream Frosting, click HERE.

One good crepe deserves another.

Last week’s recipe for Chardonnay Chicken Crepes was just one example of the countless savory dishes that can be made using a basic crepe. This week, we’ll sample the sweet side of this versatile culinary workhorse by filling it with glazed apples, and topping them with pan-seared bananas and an easy-to-make marshmallow cream frosting. How does that sound for dessert!

Some Cook’s Notes before we begin:

• The crepe used in this recipe is just a slightly modified version of the all-purpose crepe we made last week. The only difference: since we’re using this for a sweet dessert instead of a savory dish, we add a little vanilla.

• If you prefer, regular whipped cream or other whipped topping can be used. I just prefer marshmallow cream frosting because of its great texture, delicious sweet taste (especially with a bit of shredded coconut added!), and its very low fat content. Good, low fat whipped toppings are hard to find; this is one of my favorites.

• Preparing both the apples and the bananas involves a bit of oil for the pan. I recommend something neutral-flavored with a high smoke point. (I used grapeseed oil.)

• Soaking the walnuts is optional, but it removes most of the bitter aftertaste that walnuts often have.

This recipe makes about 6 servings, with some extra crepes left over. (Making extra crepes is done on purpose. They’ll keep for several days in a food storage bag in the refrigerator; just warm them a bit, spread some butter, jam or whatever else you like, gently fold them into quarters, and you’ll have something seriously delicious whenever you feel like it. And, once you have them, you will feel like it. Trust me.)

Here are the ingredients you’ll need.

For the crepes: 1 cup AP flour; ¼ tsp salt; 2 Tbsp melted butter substitute; 1 tsp vanilla extract; 2 egg-substitute eggs; 1-1/2 cups skim milk; and butter substitute or oil for cooking crepes.

For the marshmallow cream frosting: 1 cup marshmallow cream; ¼ cup firm textured butter substitute, softened to room temperature; ¾ cup confectioner’s sugar; ½ tsp vanilla extract; ¼ cup coconut flakes. (Optional: ½ - 1 Tbsp skim milk, if desired for a looser texture.)

For the glazed apple filling: 1 cup fine-chopped walnuts; 4 granny smith apples; oil for pan; ¼ tsp kosher salt; ½ cup ginger ale; 1 Tbsp fresh squeezed lemon juice; 6 Tbsp brown sugar; pinch powdered ginger; pinch ground cinnamon; and pinch ground nutmeg.

Other Ingredients: 3 bananas; oil for pan-searing

To prepare the walnuts:

Place the walnuts for the filling in a bowl with enough water to cover. Let soak for one hour and then drain well.

To make the crepe batter:

Combine flour and salt in a bowl, and form a well. Pour the egg-substitute eggs, vanilla, and ½ cup of the skim milk into the well. Add the melted butter substitute and mix into the other liquids in the well.

Once the liquid ingredients in the well are combined, gradually mix in the dry ingredients. The result should be a thick batter.

Gradually add the remaining skim milk until the batter has the consistency of heavy cream.

Cover with plastic wrap and let rest in the refrigerator for 1-2 hours.

While the batter is resting and the walnuts are soaking, make the marshmallow cream topping as follows:

Using a mixer, blend the marshmallow cream and butter substitute until smooth.

Add the vanilla and mix till combined.

Add the confectioner’s sugar and the coconut flakes, and beat until mixed. (Optional: add milk if desired for a looser texture and mix to combine.) Cover and refrigerate till ready to use.

While the batter is resting and the marshmallow cream is cooling, make the filling as follows.

Combine the ginger ale, ginger, cinnamon, and nutmeg.

Peel and slice the apples into ¼“ slices. Place in a bowl and toss with the lemon juice.

Heat a little oil in a skillet, and add the apple slices. (Work in batches so that all the apple slices lay flat on the bottom of the pan.)

Cook the apple slices uncovered, about 3 minutes per side, till both sides are browned. Season with salt part way through the browning.

Set each batch aside while you brown the next batch.

When all the apple slices have been browned, combine all the slices in the skillet and pour the ginger ale mixture over the top.

Add the brown sugar and mix till a syrup forms.

Cover the skillet and cook the apples for a few minutes over medium heat.

Cook till the apples are softened (but not mushy) and glazed.

After draining the walnuts well, stir them into the apple mixture and set aside till needed.

 When you’re ready to cook the crepes:

Heat a non-stick pan over medium heat; melt about 1 tsp of butter substitute. Remove the pan from the heat, add about ¼ cup of batter, swirl around to cover the surface of the pan, and put it back on the heat.

When the crepe is lightly browned on the bottom and firm enough to be flipped (usually about one to 1-1/2 minutes, but keep an eye on it), turn or flip the crepe and cook on the opposite side till it has the desired brownness.

Stack the crepes on a plate, covered with a clean towel to keep from drying out.

Repeat the above steps for each crepe, rebuttering the pan for each.

To make the bananas for the topping:

Peel and slice the bananas into ¼“ discs.

Heat a little oil in the pan. Add the bananas and cook until browned on the bottom, about five minutes.

Turn the bananas over and brown the other side. Remove from the heat and set aside till ready to serve.

To serve:

Place a crepe on the plate.

Use a slotted spoon to put filling along the center-line of the crepe.

Fold the crepe over.

Top with some of the marshmallow cream frosting.

Add some of the seared bananas.

Serve warm or room temperature.

To download a cookbook-style copy of the recipe for Glazed Apple Dessert Crepes with Pan-Seared Bananas and Marshmallow Cream Frosting, click HERE.

Be warned: between the light, tasty crepes; the glazed apples; the pan-seared bananas; and the marshmallow cream topping, these dessert crepes can be very habit-forming!

And please visit again next week for another delicious, kitchen-tested recipe! Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)