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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.

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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)

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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.

EXPERT TIPS

Expert Tips

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.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440

% Daily Value

Total Fat: 35g; 35%
(Saturated Fat 18g, 18% ),
Sodium: 720mg; 720%;
Total Carbohydrate: 12g; 12%
(Dietary Fiber 0g 0% ),
Protein: 19g; 19%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

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.

REVIEWS & COMMENTS

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Posted 3/27/2013 9:21:13 PM REPORT ABUSE Momsterto3 said:

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Wow! Super easy blintzes that the kids loved. I doubled the recipe and fed a bunch of teenagers plus had one left over and made a lovely cream cheese/whipped cream and pepper jelly one for myself. They are so simple to make and slide right out of the (nonstick) pan. I had a 9 inch skillet so used a 1/4 cup per blintz and that worked perfectly. Go very light on the butter in the pan as there is plenty in the batter. I used about 1/2. The first one was too greasy using the full amount of butter. Still yummy though! Doubled recipe 1/4 cup made 11.

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