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How to Make a Breakfast Blintz

Follow these tips for a perfect blintz every time.

BreakfastBlintz_beauty
Want to try something new that tastes great and, best of all, is easy to make? Blintzes are similar to thin crepe-like pancakes but with a heartier texture. You can stuff this versatile recipe with a sweet or savory filling for a breakfast, brunch, dinner or dessert dish. Follow these tips for a perfect blintz every time.

In a 6- to 7-inch skillet or crepe pan, melt butter over medium heat.

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Pour 2 tablespoons batter into skillet; immediately tilt and rotate skillet until batter covers the bottom. BisquickBlintz_photo2
Stack crepes between sheets of waxed paper; keep covered to prevent from sticking or drying out. BisquickBlintz_photo3
Spoon 3 tablespoons egg mixture into center of each crepe; sprinkle with bacon. BisquickBlintz_photo4
Fold sides and ends of crepe over filling to form a rectangle. BisquickBlintz_photo5
Melt 1 tablespoon butter over medium heat. Place 5 blintzes, seam side down, in skillet; cook 1 to 2 minutes, turning once, until golden brown. BisquickBlintz_photo6
Bacon and Cheese Blintzes

Brunch for four? Serve thin Bisquick pancakes stuffed with cheesy eggs and bacon.

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At a Glance

Prep Time:
35 min
Total Time:
35 min
Servings:
5

Ingredients

    • 1/2 cup Original Bisquick™ mix
    • 1/2 cup milk
    • 1/4 cup butter, melted
    • 8 eggs
    • 3 tablespoons butter
    • 1/4 cup whipping cream or half-and-half
    • 1 package (3 oz) cream cheese, cut into small pieces
    • 1/2 cup chopped green onions (8 medium)
    • 1/4 teaspoon salt
    • 1/8 teaspoon freshly ground pepper
    • 8 slices bacon, crisply cooked, crumbled
    • 1/2 cup shredded Cheddar cheese (2 oz)

Directions

  • 1 In small bowl, beat Bisquick mix, milk, melted butter and 2 of the eggs with wire whisk until blended. In 6- to 7-inch skillet or crepe pan, heat 1 tablespoon butter over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet. Immediately tilt and rotate skillet until batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes with waxed paper between each; keep covered.
  • 2 In medium bowl, beat remaining 6 eggs and the whipping cream with fork or whisk until blended. Stir in cream cheese, 1/4 cup of the onions, the salt and pepper. In 12-inch skillet, heat 1 tablespoon of the butter over medium heat just until it begins to sizzle. Add egg mixture; cook 3 to 4 minutes, stirring frequently but not constantly, until eggs are thickened throughout but still moist.
  • 3 Spoon 3 tablespoons egg mixture in center of each crepe. Sprinkle with bacon. Fold sides and ends of crepe over filling to form rectangle. In same skillet, melt 1 tablespoon butter over medium heat. Add 5 blintzes, seam side down, to skillet; cook 1 to 2 minutes, turning once, until golden brown. Remove to serving platter. Repeat with remaining 1 tablespoon butter and 5 blintzes. Sprinkle with Cheddar cheese and remaining onions.

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