Best 5 Strawberry Blintzes Recipes

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Strawberry blintzes are a delightful breakfast or brunch dish that combines the sweetness of strawberries with the delicate flavor of crepes. These filled pancakes are a treat that can be enjoyed year-round, as strawberries are often available fresh or frozen. Blintzes can be prepared in advance and reheated, making them a convenient option for busy mornings or weekend brunches. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY BLINTZES



Strawberry Blintzes image

My mom makes these every year. They are my favorite breakfast by far! I usually double the filling.

Provided by Morgan

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 2h16m

Yield 10

Number Of Ingredients 11

3 eggs
⅔ cup all-purpose flour
½ teaspoon salt
1 ½ cups milk
1 ½ tablespoons butter, melted
1 (8 ounce) container cottage cheese
1 (3 ounce) package cream cheese, softened
¼ cup white sugar
½ teaspoon vanilla extract
2 tablespoons butter, or as needed
1 (10 ounce) package frozen sweetened strawberries, thawed, or to taste

Steps:

  • Beat eggs, flour, and salt together in a large bowl until smooth. Mix in milk and 1 1/2 tablespoon butter gradually. Cover with plastic wrap and let batter rest in the refrigerator, at least 2 hours.
  • Combine cottage cheese, cream cheese, sugar, and vanilla extract in a blender; blend until filling is smooth.
  • Melt a bit of butter in a large skillet or crepe pan over medium heat. Ladle in a small amount of batter and swirl skillet to spread batter in a thin layer. Cook until set, about 30 seconds. Flip and continue cooking until second side is cooked, about 10 seconds. Transfer to a plate to cool. Repeat with remaining butter and batter.
  • Spoon filling onto blintzes and fold. Top with strawberries.

Nutrition Facts : Calories 200.6 calories, Carbohydrate 20 g, Cholesterol 82.1 mg, Fat 10.3 g, Fiber 0.8 g, Protein 7.6 g, SaturatedFat 6 g, Sodium 297.3 mg, Sugar 12.2 g

RICOTTA AND ORANGE BLINTZES WITH STRAWBERRY SAUCE



Ricotta and Orange Blintzes with Strawberry Sauce image

Provided by Tyler Florence

Time 2h20m

Yield 4 servings

Number Of Ingredients 19

1 cup milk
1/4 cup cold water
2 large eggs
1 cup all-purpose flour
2 tablespoons sugar
Pinch kosher salt
3 tablespoons unsalted butter, melted, plus more to cook crepes
1 1/2 cups ricotta cheese
4 ounces cream cheese, softened
1 large egg
3 tablespoons confectioners' sugar
1 orange, zest finely grated
1 quart strawberries, hulled and sliced
1/4 cup sugar
1/4 cup water
1 teaspoon cornstarch
1 orange, zest finely grated
Unsalted butter, melted for sauteing blintzes
Confectioners' sugar, for dusting

Steps:

  • Make the batter: Combine the milk, water, eggs, flour, sugar, and salt in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in the melted butter. Blend it again for a few seconds just to incorporate the butter. Refrigerate the batter for 1 hour to let it rest.
  • Make the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest and blend until smooth. Chill until ready to use.
  • Make the sauce: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down.
  • Make the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook until the crepe batter sets and the bottom is lightly browned, about 2 minutes. Use a heatproof rubber spatula to loosen the crepe and flip it. Cook it on the other side for about 1 minute. Slide them onto a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them from drying out. Makes about 10 crepes.
  • Assembly: Preheat the oven to 400 degrees F.
  • Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times ending with the seam side down. Put an ovenproof skillet over medium heat and brush with melted butter. Pan-fry the blintzes top side down until crisp and golden, about 2 to 3 minutes. Flip them over, transfer the pan to the oven, and bake for 10 minutes so the cheese mixture sets. Using a spatula, transfer the blintzes to serving plates. Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve immediately.

STRAWBERRY BLINTZES RECIPE - (4.4/5)



Strawberry Blintzes Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 21

CREPE BATTER:
1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 tablespoon sugar
3 tablespoons unsalted butter, melted, plus more for sauteing the crepes
CHEESE FILLING:
1 1/2 cups ricotta cheese
4 ounces cream cheese
3 tablespoons confectioners' sugar (I used 5 tablespoons.)
1 teaspoon vanilla
1 tablespoon orange zest
1 egg
Strawberry sauce (optional); strawberry preserves work well, too
1 quart strawberries hulled, sliced
1/4 cup sugar
1/4 cup water
1 teaspoon cornstarch
1 orange zest finely grated

Steps:

  • Combine the milk, water, eggs, flour, salt and sugar in a bowl (or blender) Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the bowl and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite. CHEESE FILLING: In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes. Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. SAUCE: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down. CREPES: Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. ASSEMBLY: Preheat the oven to 400°F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Set the blintzes into the pan, and brush lightly with melted butter. Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. OPTIONAL: Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve right away.

CHEESE BLINTZES WITH STRAWBERRY-RHUBARB COMPOTE



Cheese Blintzes with Strawberry-Rhubarb Compote image

Categories     Cheese     Fruit     Breakfast     Brunch     Dessert     Cream Cheese     Strawberry     Spring     Pan-Fry     Honey     Rhubarb     Shavuot     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Serves 8

Number Of Ingredients 26

For crepes
1 cup all purpose flour
1 tablespoon sugar
Pinch of salt
3 large eggs, room temperature
1 cup whole milk, room temperature
6 tablespoons (3/4 stick) unsalted butter, melted
1 teaspoon vanilla extract
Nonstick vegetable oil spray
For filling
1/2 pound farmer cheese,* room temperature
4 ounces cream cheese, room temperature
3 tablespoons sugar
2 large egg yolks
1/4 teaspoon vanilla extract
1/4 teaspoon ground cardamom
For compote
1 cup orange juice
2/3 cup honey
4 cups 1/3-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
3 cups sliced hulled strawberries
6 tablespoons (3/4 stick) unsalted butter
Powdered sugar
*Available at specialty food stores, cheese shops and some supermarkets across the country.

Steps:

  • Make crepes:
  • Stir flour, sugar and salt in large bowl. Whisk eggs, milk, butter and vanilla in medium bowl to blend. Add to dry ingredients and whisk until smooth.
  • Spray with vegetable oil spray and heat over medium-low heat. Pour 2 tablespoons crepe batter into pan and swirl pan to coat bottom thinly. Cook until edge of crepe is light brown, about 1 minute. Loosen edges of crepe gently with spatula. Carefully turn crepe over. Cook until beginning to brown in spots, about 30 seconds. Transfer crepe to plate. Place paper towel atop crepe. Repeat with remaining batter, spraying pan with vegetable oil spray as needed and covering each crepe with paper towel, forming total of 16 crepes.
  • For filling:
  • Mix farmer cheese and cream cheese in large bowl to blend. Stir in sugar, egg yolks, vanilla extract and ground cardamom.
  • Place 1 crepe on work surface. Place 2 tablespoons filling 3-inch-long log just below center. Fold bottom of crepe over filling. fold sides in. Roll crepe up, enclosing filling completely. Transfer blintz to plastic-lined dish. Repeat with remaining filling and crepes.(Can be made 1 day ahead. Cover; chill overnight)
  • For compote:
  • Simmer orange juice and honey in heavy medium skillet over medium heat until reduced by half, about 4 minutes. Add rhubarb and stir until just tender, about 3 minutes. Transfer to large bowl. Stir in vanilla extract and ground cardamom. Cover and refrigerate. (Can be prepared 6 hours ahead. Keep chilled.) Stir in strawberries.
  • Preheat oven to 200°F. Melt 2 tablespoons unsalted butter in large nonstick skillet over medium-low heat. Place 5 blintzes, seam side down, in skillet. Cook until golden brown and crisp, about 5 minutes per side. Transfer blintzes to baking sheet; keep warm in oven. Repeat with remaining 4 tablespoons butter and 11 blintzes in 2 more batches. Place blintzes on plates. Sprinkle with powdered sugar.

RICOTTA MASCARPONE BLINTZES WITH RHUBARB-STRAWBERRY COMPOTE



Ricotta Mascarpone Blintzes with Rhubarb-Strawberry Compote image

Provided by Food Network

Categories     dessert

Time 1h10m

Number Of Ingredients 12

6 ounces ricotta cheese
6 ounces mascarpone
1 teaspoon sugar
3/4 teaspoon vanilla extract or orange liquor
1 teaspoon lemon zest
Pinch of salt
Prepared crepes
6 cups rhubarb, cut into 1-inch pieces
3 cups strawberries, cut in half lengthwise
3 tablespoons flour
2 cups sugar
Lemon juice to taste

Steps:

  • Mix together the ricotta, mascarpone, sugar, vanilla extract, lemon zest and a small pinch of salt.
  • With the cooked side in, place the "tail" of the crepe toward you and spoon about 2 ounces of the filling inside the center of the wrapper. Fold and hold the two opposite sides of the crepe over the filling until they almost meet and then fold the "tail" over the ingredients pulling the stuffing toward you. Fold the crepe over until you form a seam on the blintz. Set finished 2-inch by 1 1/2-inch flat "eggroll" shaped blintz on a dry towel with the seam side down.
  • Melt butter or margarine in a skillet over medium high heat, beginning with the seam side down. Saute each blintz until golden brown, carefully so the cheese does not escape. Flip the blintz onto the other side. To warm the ingredients in the blintz, lower the flame and cook slowly, about 2 to 5 minutes to avoid burning the crepe.
  • Gently toss the rhubarb, strawberries, flour, sugar and lemon and let stand until moist, 5 to 10 minutes. In a large saucepan, melt the butter and add the fruit mixture. Cook the fruit for approximately 35 minutes, stirring to make sure the fruit does not brown. Cover 5 minutes or until rhubarb is soft. Ladle the warm fruit over the blintz and top with a dollop of whipped cream. Garnish with a fresh strawberry half.

Tips:

  • For the best results, use fresh, ripe strawberries.
  • If you don't have a blender, you can mash the strawberries with a fork.
  • Be careful not to overfill the blintzes, or they will burst open while cooking.
  • Cook the blintzes over medium heat so that they have time to cook through without burning.
  • Serve the blintzes immediately with your favorite toppings, such as butter, sour cream, or fruit.

Conclusion:

Strawberry blintzes are a delicious and easy-to-make breakfast or brunch dish. They are perfect for a special occasion or a lazy weekend morning. With a few simple ingredients and a little bit of time, you can create a delicious meal that your family and friends will love. So next time you are looking for a new breakfast recipe, give strawberry blintzes a try. You won't be disappointed!

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