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Posted on » by Michael » Theme:

Blueberry Blintzes

http://www.thejoykitchen.com/recipe/blueberry-blintzes?

Makes about twelve 7 1/2-inch blintzes

Combine in a blender or food processor until smooth:
1 cup all-purpose flour
1 cup milk
3 large eggs
2 tablespoons butter, melted
2 teaspoons sugar
Pinch of salt
Pour the batter into a pitcher or other container with a pouring lip. Cover with plastic wrap and let stand at room temperature for 30 minutes, or refrigerate up to 2 days. Heat a medium nonstick pan over medium to medium-high heat. Melt 1 teaspoon butter in the pan and swirl it around to coat the surface of the skillet. You will need to regrease the pan after cooking each blintz. Use 3 tablespoons batter for each blintz, but do not turn the blintzes. Instead, cook until the top is dry and set and the underside is golden.
Meanwhile, combine in a medium saucepan:
1 cup fresh or frozen blueberries or other fruit of choice
Finely grated zest and juice of 1⁄2 lemon
2 tablespoons sugar
(Pinch of ground cinnamon)
Bring to a boil over medium heat, stirring constantly, then continue to boil until the mixture is the consistency of jam. Add:
     1 cup fresh or thawed frozen blueberries or other fruit of choice
Cook and stir for 1 minute. Transfer to a bowl and let cool to room temperature.
Spoon 2 generous tablespoons of the filling onto the center of the unbrowned side of each blintz. Fold the sides of each blintz around the filling to form a rectangular package. (The filled blintzes can be wrapped airtight and frozen for up to 1 month.) Heat in a large skillet, preferably nonstick, over medium heat until the butter is melted and the bubbles have subsided:
  2 tablespoons butter
1 tablespoon vegetable oil
Add the blintzes, seam side down, to the pan and cook, turning once, until golden brown on both sides. Transfer the blintzes to paper towels to drain briefly. Serve immediately.

I reheated about 325 for about 10 minutes. Mine came out a little small but if they were bigger I think may have needed 12 minutes to hear through. I served with a little  confectionery sugar on top. I ended up with probably about 20 minis blintzes.

Posted on » by Dino » Theme:

Fluffy Fluffy Pancakes

Recipe taken from Chocolates & Chai

Ingredients

  • 1 cup (128 g) All-Purpose Flour, sifted
  • 2 tsp (7 g) Baking Powder
  • 1 Pinch of Salt
  • 2 tbsp (25 g) White Sugar
  • 3/4 cup plus 2 tbsp (198 g) Milk
  • 1 Large Egg, beaten
  • 2 tbsp Unsalted Butter, melted
  • 1 tsp Pure Vanilla Extract
  • Canola Oil (or any other vegetable oil), for cooking

Instructions

  1. Combine flour, sugar, salt, and baking powder into a bowl and mix well.
  2. In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!
  3. Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes.
  4. Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
  5. Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot.
Posted on » by Michael » Theme:

Blackberry Croissant Breakfast Bake

Serves 8 to 10

8 croissants, cut or torn into 2-inch pieces
Butter or cooking spray
1 pint blackberries (about 3 cups)
4 cups (1 quart) whole milk
6 large eggs
2/3 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon salt
Powdered sugar or glaze, for serving (optional)

Arrange a rack in the middle of the oven and heat to 350°F. Spread the croissant pieces in a single layer on a baking sheet. Toast until dry, hard, and very lightly toasted, about 10 minutes. Set aside to cool slightly.

Coat a 3-quart or 9×13-inch baking dish with butter or cooking spray. Place the croissant pieces in the baking dish in an even layer. Sprinkle evenly with the blackberries, pushing a few down carefully between the pieces so they don’t get broken.

Whisk the milk, eggs, sugar, vanilla, cinnamon, and salt together in a large bowl. Pour evenly over the croissants and berries. Press down on any large croissant pieces that aren’t submerged in the liquid. Set the baking dish aside for 15 minutes so that the croissants absorb some of the liquid.

Bake uncovered until puffed, golden-brown, and a toothpick inserted into the middle comes out clean, 45 to 55 minutes. If the top is getting dark before the inside is baked through, tent the dish loosely with aluminum foil.

Place the croissant bake on a wire cooling rack. Let stand at least 10 minutes before serving warm. Dust with powdered sugar and drizzle with glaze.

Recipe complements of The Kitchn. Glaze below is my own.

 

Blackberry sugar icing:

Blend 2 large blackberries with a few tablespoons of milk. Strain in a sieve to remove seeds.  Add, with a drop or two of vanilla extract, to powdered sugar to make a pourable glaze – as thick as you’d like. The berry mostly adds color, so feel free to replace with strawberries, raspberries or lemon juice if you’d like a stronger fruit flavor.