Holiday Brunch Blintzes

Filed under: Holiday Foods,Recipes,Vegetarian , Tags: , , — Author: Caron Golden , December 17, 2018

Are you going to be catering holiday brunches? Have you considered making blintzes for guests? They’re easy enough for a kid to make (I’ve been making them since I was a child) but sophisticated enough to impress. Plus, you can make them in advance and freeze them, meaning all you have to do the day of is fry up the defrosted blintzes to serve. You can even make the fruit compote ahead and freeze that. What’s not to love?

Unfamiliar with blintzes? Okay, you don’t want to miss these. They’re thin pancakes that are crepes-like (but with more eggs and no milk), cooked only on one side, then stuffed with a filling (traditionally cheese or fruit compote to be a dairy dish, but they can also be savory and have a meat filling). Once filled, they’re pan fried. The sweet, dairy blintzes are traditionally topped with sour cream or a fruit sauce. Think Eastern European Jewish breakfast burrito.

Earlier this fall I had a cook date with a chef friend who actually asked me if she could come over and make them with me. She had a craving and figured this Jewish girl could help fill it. And this Irish-American introduced me to a slightly different approach to the cheese filling that totally won me over. Instead of the traditional eggs and ricotta and cinnamon sugar my Nana Tillie taught me, my friend Maeve Rochford blends goat cheese and ricotta with melted butter and sugar. So the filling remains creamy and full bodied, with a slight tang.

One thing I love about making blintzes is how forgiving the batter is. Eggs, water, sugar, flour, and vegetable oil come together in a mostly smooth, just slightly thickened texture. Whisk it together well to get as many lumps as possible out–but don’t worry if some remain. Heat a non-stick pan and add just a bit of oil. Using a ladle drop a couple of ounces into the center, swirling the batter around until you get a nice large circle. Let it sit until the edges curl up. You won’t be flipping it. Instead slide it onto a plate and then start the next one.

At this point, if you aren’t ready to actually make the blintzes, you can just refrigerate the crepes for a few hours or overnight. You can also prep the blintzes, which involves dropping a dollop of the filling onto a blintz crepe and folding it up like a burrito. Wrap them well to freeze them until you’re ready to defrost them and then pan fry them in butter. So, yes, they’re very versatile.

And we haven’t even discussed the compote, which is divine. Maeve and I collaborated on this. Here’s our blueprint, but feel free to riff on it with flavors you enjoy. We used citrus liqueur, honey, lemon zest, and lemon juice with the fresh blueberries. Simmer and stir it over heat until the blueberries begin to burst. You could just as easily, with just as marvelous a result, use sugar and cinnamon, and no liqueur.

You can also go seasonal and make an apple compote or applesauce. Or come up with other toppings for the season: jams, a sweet compound butter, even maple syrup or chocolate sauce.

(But make the compote. It’s really good!)

Cheese Blintzes with Blueberry Compote
Yield: 12 blintzes

Ingredients
Crepes:
5 eggs, beaten slightly
2 cups water
1 ½ teaspoons sugar
2 cups all-purpose flour
3 tablespoons vegetable oil

Filling:
Maeve’s version
2 cups ricotta cheese
12 ounces goat cheese
¼ cup butter, melted
¼ cup sugar

OR

Nana Tillie’s version
2 eggs
1 pound ricotta cheese
1/2 teaspoon ground cinnamon
1 teaspoon sugar or to taste

Blueberry Compote:
¼ cup water
¼ cup citrus liqueur, like Cointreau (or substitute with more water)
½ cup honey
Lemon zest from half a lemon
10 ounces (2 cups) fresh blueberries
1 ½ tablespoons fresh lemon juice

Directions
Make the crepes by beating the 5 eggs slightly. Add the water and sugar and beat together. Slowly beat in the flour until smooth. A few lumps are okay.

Set out a plate covered with wax paper. Heat a skillet and brush it lightly with vegetable oil. Using a 2-ounce ladle, scoop in some batter and pour it onto the skillet. Tilt the pan all around so the batter forms a circle around 9 inches in diameter. Don’t worry about perfection. This is a homey dish.

Return the skillet to the heat and let the crepe cook until the edges curl up slightly and the surface is cooked entirely–you won’t be flipping them to cook on the other side. Use a spatula to help you turn out the crepe onto the wax paper on the plate. Then brush the pan again and repeat until you use up all the batter. You should have a dozen crepes. You can make these a day ahead. Just cover the crepes and store in the refrigerator.

To make the blueberry compote, bring to the boil compote ingredients. Simmer, stirring periodically, 3 to 5 minutes until the blueberries begin to burst. Remove from heat. Set aside.

To make the filling, blend together the ingredients from either of the choices above.

Make the blintzes by placing 2 to 3 tablespoons of the filling in the center of the crepe. Fold the bottom half over the filling. Then fold the sides in. Then fold the top down over the center. Refrigerate until ready to fry.

Heat a sauté pan and add butter. Once the butter has melted add three to four (or five, depending on the size of the pan) and fry at medium heat until the first side browns, then flip the blintzes and brown on the other side. Serve with the blueberry compote.

The blintzes can be frozen before or after frying. The compote can also be frozen.

Are you catering holiday brunches this year? What are your go-to dishes?

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