Coffee Blintzes

Not your Bubbe’s blintzes! These Coffee Blintzes are stuffed with a coffee yogurt filling. Yum!

How was your Super Bowl weekend? Did you watch the game? Eat a lot of chips and dip? Embarrassingly, I did not watch it. I was on a flight back from my college BFF’s engagement party Nashvegas during the game. Oops! But totally worth it. The party was Great Gatsby themed (and y’all know how much I love a good theme) complete with flapper dresses, candy cigarettes and 2am hot tub dips. So it wasn’t all authentic! But it was all super fun.  Lucky for me, I got home Sunday just in time for a few rounds of post-Super Bowl beer pong. I know. And as a result, I’m currently curled up on the couch, watching repeats of Say Yes to the Dress and wishing someone would make me these Coffee Blintzes. It’s like coffee and breakfast rolled into one!

What are blintzes? Essentially, they are Jewish crepes, traditionally filled with fruit or cheese. When Stonyfield sent me their new flavors of Greek yogurts- Black Cherry and Cafe Latte- as well as the improved Blueberry, Strawberry and Superfruits, I knew I wanted to use the yogurt to make blintzes! The yogurt is creamy, thick and makes a healthier blintz. What more could you want? You gotta try this #StonyfieldGreek!

First, make your blintz batter. Combine the flour, sugar and salt. Then add the eggs, milk and butter and whisk until no lumps remain. Let your batter rest in the refrigerator at least 1 hour to let the gluten relax. While your batter is chilling, you can make the filling by whisking together the cottage cheese, powdered sugar, lemon zest, nutmeg, cinnamon, cream cheese and Stonyfield Cafe Latte Greek yogurt.

Now time to assemble! To make blintzes, butter a 9-inch nonstick pan with a thin coat of butter over medium high heat. Then pour ¼ cup of batter into the pan to coat the bottom. Swirl the pan to coat evenly. After about a minute you will see the ends begin to curl up- your blintz is done! Do not flip. Slide blintzes onto parchment paper to allow them to cool. Don’t layer blintzes together or they will stick!

Spread a spoonful of the Cafe Latte mixture towards the bottom of each blintz. Fold the bottom of the blintz up to cover the filling and then fold the sides in. Then roll like a little Jewish burrito! Check out some detailed photos here.

Add 1-tablespoon butter back to the medium nonstick pan over medium high heat and cook on each side until golden brown- or about 1-2 minutes per side. Garnish with cocoa powder, more yogurt and sliced almonds!

Coffee Blintzes

Amy Kritzer

Coffee meets breakfast with these Coffee Blintzes Crepes!

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine Jewish

Servings 8

Ingredients

  

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• For batter:
• 1 cup all-purpose flour
• 1 tablespoon sugar
• ⅛ teaspoon salt
• 3 eggs
• 1 cup milk
• 1 tablespoon butter melted and cooled
• For Filling:
• 1 cup small curd cottage cheese
• 1/4 cup powdered sugar
• 1 teaspoon lemon zest
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 8 oz cream cheese at room temperature
• 1 container 5.3 oz Stonyfield Cafe Latte Greek Yogurt
• Sliced almonds Greek yogurt, and cocoa powder for garnish

Instructions

 

• First, make your blintz batter. Combine the flour, sugar and salt. Then add the eggs, milk and butter and whisk until no lumps remain. Let your batter rest in the refrigerator at least 1 hour to let the gluten relax. While your batter is chilling, you can make the filling by whisking together the cottage cheese, powdered sugar, lemon zest, nutmeg, cinnamon, cream cheese and Stonyfield Cafe Latte Greek yogurt.
• Now time to assemble! To make blintzes, butter a 9-inch nonstick pan with a thin coat of butter over medium high heat. Then pour ¼ cup of batter into the pan to coat the bottom. Swirl the pan to coat evenly. After about a minute you will see the ends begin to curl up- your blintz is done! Do not flip. Slide blintzes onto parchment paper to allow them to cool. Don’t layer blintzes together or they will stick!
• Spread a spoonful of the Cafe Latte mixture towards the bottom of each blintz. Fold the bottom of the blintz up to cover the filling and then fold the sides in. Then roll like a little Jewish burrito! Check out some detailed photos here.
• Add 1-tablespoon butter back to the medium nonstick pan over medium high heat and cook on each side until golden brown- or about 1-2 minutes per side. Garnish with cocoa powder, more yogurt and sliced almonds!

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 Disclaimer: I received Stonyfield’s new Greek yogurt to try, but all opinions are my own.