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Why Not Rethink That Bagel on the Run?

March 5, 2009 By:
Louise Fiszer, JE Feature
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I dare you to visit any American coffee shop, diner, cafeteria or upscale restaurant in the a.m. and not find a bagel of sorts on the menu. For most Americans, these crusty, savory, doughnut-shaped rolls accompanied by rich cream cheese are the symbol of the first meal of the day -- and are also interpreted as a Jewish breakfast.

As tempting and convenient as bagels may be, there are some mornings that cry out for the aromas of warm, comforting foods to start the day, like plump blintzes.

This is not an eat-and-run-type breakfast dish but rather one that should be enjoyed with the crossword puzzle and several refills of your favorite morning beverage. Especially this time of year, when the weather can convince us to linger a little longer in the kitchen, this wonderful breakfast idea can make you rethink a bagel on the run.

Very Berry Blintzes

(Dairy)

Batter Ingredients:

2 eggs
1/2 tsp. salt
1 cup water
1 cup all-purpose flour
butter or oil for frying

Filling Ingredients:

8 oz. whole milk or low fat cottage cheese, drained
8 oz. cream cheese
pinch salt
1/4 cup sugar
1 egg yolk
1 tsp. grated lemon zest
1 cup blueberries or raspberries or a combination

Whisk together eggs, salt, and water until well blended. Whisk in flour, a little at a time, until batter is smooth. Let stand about 30 minutes.

Heat a small amount of oil or butter in a well-seasoned or non-stick 6- or 7-inch skillet. Make sure pan is very hot. Pour about 3 tablespoons batter into pan, tilting it so that batter covers bottom of pan evenly. Cook about 2 to 3 minutes. Uncooked side will lose its shine and look dull when ready. Remove and repeat process until all the batter is used. Stack blintz rounds one on top of another. You should have at least 12.

With electric beater, combine cottage and cream cheeses with salt, sugar, egg yolk and lemon zest. Fold berries in by hand.

Place about 2 tablespoons filling in center of cooked side of blintz. Fold 2 opposite sides over filling, then overlap the other 2 sides. Repeat with remaining blintzes, and filling.

In a large skillet, over medium-high heat, heat butter or oil. Place filled blintzes in pan seam side down. Cook until golden brown, about 3 minutes per side.

Serve 1 to 2 blintzes per person with a spoonful of berry sauce (receipe below) poured over each.

Serves 8.

 
Berry Sauce

(Pareve)

1 pint strawberries, hulled and halved
1/4 cup seedless raspberry jam
1 Tbsp. fresh lemon juice
1/4 to 1/2 cup confectioners' sugar

Puree ingredients in a blender or food processor.

Makes about 11/2 cups.

Louise Fiszer is a California cooking teacher and food writer.

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