Strawberry Blintzes
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Strawberry Blintzes
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A blintz is a rolled filled pancake, similar to a crepe or a blini. Blintzes are almost always served with a creamy filling. We make ours with Chobani® Vanilla Blended Greek Yogurt, ricotta and cream cheeses, and lemon zest. Blintz batter is cooked on a hot buttered pan until golden brown. Top with fresh diced strawberries and serve with a dollop of Greek Yogurt on the side.
Ingredients
Combine all ingredients in a blender and blend until smooth. Transfer to a sealable container and refrigerate for an hour.
Heat a 9″ crêpe pan or nonstick pan over medium heat. Coat with nonstick spray. Pour ⅓ cup of batter into the pan, then tilt in a circular motion until the batter coats entire bottom of the pan in a large, thin circle.
Let cook for 1 minute, or until the edges begin to brown slightly and the bottom is golden brown. Using a rubber spatula, gently loosen from pan, flip over, and let cook for an additional 30 seconds.
Remove from pan and transfer to a parchment-lined sheet pan. Cover loosely with plastic wrap to keep from drying out. Repeat process with remaining batter.
Combine all ingredients in a food processor and process until smooth. Transfer to a sealable container and refrigerate until ready to use.
In a mixing bowl, combine strawberries and sugar. Cover and let sit at room temperature for 15 minutes or until juices release.
Lay out each crêpe flat. Spoon 3 tablespoons of cheese filling along lower third of crêpe. Fold the bottom edge up just to cover the filling; then fold the 2 sides into the center. Roll up crêpe, ending the with seam on the bottom, creating a blintz. Repeat with remaining ingredients.
Melt butter in a sauté pan over medium heat. Cook blintzes for 2 minutes per side or until lightly crisp and golden brown. Remove from pan and transfer to a baking dish. Bake at 350°F for 10 minutes to ensure egg inside filling is cooked through and cheese sets.
Top each portion with a dollop of yogurt and a spoonful of macerated strawberries and serve warm.
