Bacon and Cheese Blintzes

These Jewish-inspired, delectable cream cheese, crispy bacon and egg filled crepes made with Bisquick® mix are perfect for a special breakfast or brunch.

Prep Time

Minutes

Total Time

Minutes

Makes

servings

1/2

cup Original Bisquick® mix

1/2

cup milk

1/4

cup butter, melted

eggs

tablespoons butter

1/4

cup whipping cream or half-and-half

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

slices bacon, crisply cooked, crumbled

1/2

cup shredded Cheddar cheese (2 oz)

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.
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.
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.

Makes 5 servings (2 blintzes)

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

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.

1. In a 6- to 7-inch skillet or crepe pan, melt butter over medium heat. 2. Pour 2 tablespoons batter into skillet; immediately tilt and rotate skillet until batter covers the bottom. 3. Stack crepes between sheets of waxed paper; keep covered to prevent them from sticking or drying out. 4. Spoon 3 tablespoons egg mixture into center of each crepe; sprinkle with bacon. 5. Fold sides and ends of crepe over filling to form a rectangle. 6. 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.

Nutrition Information:

1 Serving (1 Serving)

Calories 440

Total Fat 35g

(Saturated Fat 18g,),

Sodium 720mg;
Total Carbohydrate 12g

(Dietary Fiber 0g,

Protein 19g;

Percent Daily Value*:

Exchanges:

1/2 Starch;
1 High-Fat Meat;
4 Fat;

Carbohydrate Choices:

1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Bacon and Cheese Blintzes

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens