Strawberry Blintzes

Breakfast

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  • Preparation
    1 hour 10 mins
  • Cook
    30 mins
  • Serves
    4

Ingredients

  • Blintzes

  • ¼ cup Chobani® Vanilla Blended Greek Yogurt

  • ½ cup 2% reduced-fat milk

  • ¼ cup water

  • 4 eggs

  • ¼ teaspoon vanilla extract

  • 1 cup all-purpose flour

  • 1 tablespoon sugar

  • Cheese filling

  • 1 ½ cups part skim ricotta cheese

  • 4 ounces softened cream cheese

  • 1 egg

  • ¼ cup sifted powdered sugar

  • 1 teaspoon lemon zest

  • ½ teaspoon vanilla extract

  • For assembly

  • 1 cup Chobani® Low-Fat Plain Greek Yogurt

  • 2 cups diced strawberries

  • ¼ cup sugar

  • 3 tablespoons unsalted butter

Made with Chobani®

Vanilla

Find this product in store

Steps

  • Blintzes

  • 1

    Combine all ingredients in a blender and blend until smooth. Transfer to a sealable container and refrigerate for an hour.

  • 2

    Heat a 9” crêpe pan or nonstick pan over medium heat. Coat with nonstick spray. Pour 1/3 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.

  • 3

    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.

  • 4

    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.

  • Cheese filling

  • 1

    Combine all ingredients in a food processor and process until smooth. Transfer to a sealable container and refrigerate until ready to use.

  • To assemble

  • 1

    In a mixing bowl, combine strawberries and sugar. Cover and let sit at room temperature for 15 minutes or until juices release.

  • 2

    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.

  • 3

    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 350ºF for 10 minutes to ensure egg inside filling is cooked through and cheese sets.

  • 4

    Top each portion with a dollop of yogurt and a spoonful of macerated strawberries and serve warm.

  • Chef's Note

    For a crunchier texture: Shallow-fry blintzes in a neutral oil.
    For a lighter option: Lightly brush blintzes with melted butter before finishing in the oven.

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Made with Chobani®

Vanilla

Find this product in store

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