Wednesday, February 13, 2013

Blueberry Blintz - a.k.a. "Palacinka"

 

http://www.godsgrowinggarden.com/2013/02/smoothie-saturday-7-raspberry-pineapple.html, by Angie Ouellette-Tower for godsgrowinggarden.com

Blueberry Blintz (a.k.a. Palacinke)

Just recently I came across a great blueberry deal and since then I've been making everything "blueberry."  These breakfast crepes are my own recipe creation but it must be in my blood because just after making them my mom informed my that her mom (my Oma which is German for grandma) used to make something similar called "Palacinke".  My Oma grew up in Hungary but when she married she lived in Yugoslavia which is where "Palacinke" originates from - the Slavic word is "Blintchiki".

Below is a picture of my Oma holding me - I was born with that crazy thick hair!  (I'm thankful for my crazy hair though).

Oma & Me, by Angie Ouellette-Tower for godsgrowinggarden.com

Onto the recipe - this is a layered breakfast - the crepes, the filling & the blueberry topping.  Start by making the filling, then the blueberry topping, then the crepes & finally the assembly.
 
Filling                                                                           Printable Recipe
1 1/2 cups cottage cheese
1/2 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 to 1 teaspoon lemon zest
Mix together and set aside for the assembly.
 
Blueberry Topping
2 cups blueberries (fresh or frozen - make sure you wash them first)
1/4 cup lemon juice
6 to 7 tablespoons sugar
dash of cinnamon
2 tablespoons corn starch
1/4 cup water
In a medium saucepan combine the blueberries, lemon juice, sugar & cinnamon.   In a different bowl combine the water & cornstarch & stir until the cornstarch is completely dissolved - set aside.  Over medium heat (while stir constantly)- stir the blueberry, juice & sugar mixture & bring to a boil.  Simmer for 7 to 10 minutes and then slowly stir in the water/cornstarch mixture that you put aside earlier.  Keep stirring & simmering until this mixture thickens - see the small picture on the left side below.
 
Crepes
2 eggs
1 teaspoon vanilla
3 tablespoons butter (melted)
dash of salt
1/2 teaspoon baking powder
1 3/4 cups milk
1 tablespoon sugar
1 1/3 cups flour
Melt the butter.  In a large mixing bowl - whisk together the eggs, milk, melted butter & vanilla.  Now with a wooden spoon stir in the remaining ingredients.  NOTE:  I used salted butter which is why I only added a dash of salt - if you are using unsalted butter then you could add a little more salt.  To cook - In a large frying pan - either spray or add a little butter in the bottom of the pan before each crepe.  This recipe should make 12 crepes but I was a little out of practice & I only made 10 crepes.  Pour a little batter in the preheated pan and either rotate the pan to spread the batter or use a "crepe rake".  Allow to cook on 1 side until you see bubbles form on the top (similar to making pancakes) - then flip but only allow to cook on the second side for literally 5 seconds - then remove from the pan and set aside until the assembly.  Continue making crepes until all of the batter has been used.
 

Blueberry Blintz, by Angie Ouellette-Tower for godsgrowinggarden.com     Blueberry Blintz, by Angie Ouellette-Tower for godsgrowinggarden.com


Blueberry Blintz, by Angie Ouellette-Tower for godsgrowinggarden.com Blueberry Blintz, by Angie Ouellette-Tower for godsgrowinggarden.com

blueberry Blintz, by Angie Ouellette-Tower for godsgrowinggarden.com blueberry Blintz, by Angie Ouellette-Tower for godsgrowinggarden.com

To Assemble:
Take 1 crepe and drop 1/4 cup of the filling onto the top of the darker side of the crepe.  Fold the top over the filling about a 1 inch fold & then fold the sides in.  Now roll the top down twice more (see the top 4 pictures).  Place the filled Blintz aside & continue with the remaining crepes.
In a large frying pan - melt a little butter & then add all of the filled Blintz' (or as many as you can fit in your frying pan) - saute on each side until desired "doneness" is achieved (see pictures below - the before & after colors).
 

blueberry Blintz, by Angie Ouellette-Tower for godsgrowinggarden.com Blueberry Blintz, by Angie Ouellette-Tower for godsgrowinggarden.com

Take a few Blintz' that have already been sauteed and pour on some of the Blueberry Topping and then if you desire you may top that with a spoonful of sour cream. 

Bueberry Blintz, by Angie Ouellette-Tower for godsgrowinggarden.com

Serve immediately & ENJOY!!

http://www.godsgrowinggarden.com/2013/02/smoothie-saturday-7-raspberry-pineapple.html, by Angie Ouellette-Tower for godsgrowinggarden.com



 
 

17 comments:

  1. its really mouth watering..
    http://fashionwithfitness.blogspot.com/

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  2. I feel really ashamed to admit this but pushed for time yesterday (Pancake Day) I bought ready made crepes from Marks & Spencer. In the event we were both too full after out evening meal and have yet to try the pancakes – but I’m absolutely certain they won’t be anywhere near as good as yours.

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  3. It does look mouth watering, I swallowed several times just looking...

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  4. That looks so delicious. Not fair that I should see this as I am hungry. :)

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  5. Those look divine! We've tried to recreate my husband's grandmother's Italian pancakes and just can't do it. They'll just have to live in his memory. ;)

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  6. Darn it! My pinterest isn't working right now (tried to pin it). These look so good. My kids love crepes, so I'm certain that they'd love these! Thanks for the recipe, Angie!
    ~Kim
    visiting from Blogging Buddies
    http://2justByou.blogspot.com

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    Replies
    1. I'm glad to hear that it's not just my account - I've been trying to pin all day & haven't been able to.
      Thanks!

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  7. Just dropping by to thank you for linking up this week with Jo, My Gosh!

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  8. These look soooo good. I never made crepes. I think that I'm scared of them. Thank you for sharing this recipe.

    We may have met by chance...but we become friends by choice.
    http://simpleesue.com/make-one-new-recipe-a-week-french-onion-soup-grilled-cheese-sandwich

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  9. awwww- so sweet and so delicious! thanks for sharing on the photo friday blog hop :)

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  10. YOur blintz bring me back to days of eating in the lower east side of new york were you can find dinners run by folks from eastern europe... so wonderful. Thank you for sharing these with us on foodie friday.

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  11. Hi Angie - yes you are right - great minds think alike - these look amazing and I like how you did the step by step. I am following you know too - will want to see what else you are up to! Deb

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  12. Yummy!These look so deliious! Thanks for linking up to my party!

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  13. Hi...Home Cooking would love to feature you this Wednesday. Please stop by to say hi. Blessings
    http://gangi-homecooking.blogspot.com/

    ReplyDelete
  14. I just pinned this and posted it on Facebook!! Thank you so much for sharing at Freedom Fridays and thank you for being on of my Five Faves!!

    Have an awesome day!!

    ReplyDelete

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Thank You.

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