Somehow I forgot to post my blintzes


Somehow with everything that has been going on and working on a variety of different food related activities I seemed to have skipped over posting a breakfast I had done somewhere in the past week and half to two weeks. So here we go….Blintzes with berries.

To start off the concept is pretty simple, begin by making crepes. From that point I had made a creamy ricotta, eggs, and heavy cream based filling with some sugar and a few random baking spices. It should be somewhat thick as to not be a free flowing liquid when putting into the crepe circle. Take a nice sized scoop of the filling and put over the first third of the crepe. The crepe is then folded over like a burrito and folded in on the sides. This is then put into a skillet that is lightly oiled until slight brownage on both sides.  These were then placed in a oven pan and cooked in the oven for approximately 20-25 minutes on 325 (Really needed to ensure the egg is cooked in the filling).


In a small saucepan I had taken a variety of berries and put on low heat with a little bit of blackberry port. This led to having both full berries to top along with a berry infused syrup type of sauce. When the crepes come out of the oven place the berries and sauce over the top and you are ready to go.



Crepes and a Variation of Bananas Foster…A Fine Dessert

For tonight, I will post a very nice dessert that can be done a variety of different ways depending on your mood, seasonal fruits, etc… Crepes are an amazing menu item as they can be utilized for a variety of concepts ranging from breakfast and lunch items and even for desserts (as in this case).


My basic batter (as it is just cooking for myself so I do not need to make a whole lot) is as follows:

1 Egg

Half cup of flour

Approx. 2/3 cup whole milk

1 tbsp butter

Vanilla Extract (Optional)

Saigon Cinnamon (Optional)

These are all mixed together thoroughly and then let to sit for one hour before making the crepes in 8 inch pan.

For the banana topping, I sliced up 1 and a half bananas. Put them in a deep skillet, added some butter, some brown sugar, and a  pinch of triple sec. These are then heated up to the point where you can then add the Brandy (Viewer Discretion: I have included a photo of this part of the process. I do not condone you in any way to take photos while you are igniting the bananas as I did).


You would then let the flames go until they are out and finish the process until bananas are slightly browned.

For the sauce, which was fairly simple I used some apricot preserves, a tbsp. of olive oil and some triple sec. These are then put on the stove and heated up until nice and warm. The bananas are placed over the crepes followed by the apricot-citrus sauce.