Traditional blintzes get a sweet and salty makeover that’s just delish!
It’s almost time for Hanukkah. And with that – time for celebrating with some traditional foods, like blintzes.
Although this year you might consider going just a tad outside of the box and making them with bananas, and topping them with salted caramel sauce! So simple, and definitely boasting that sweet and salty combination that no one can resist.
And the great part is that, if you have some caramel sauce ready to go, these can literally come together in minutes – leaving you all the more time for some celebrating with friends and family.
Here is the how to:
*Blintzes start with crepes, which are like really thin pancakes that are made one at a time, so you’ll need a small (preferably non-stick) skillet. If you don’t have one, you can find an inexpensive one at a big box store.
*First, use a food processor, mixer or blender to make the cheese filling. Set aside.
*Then use the same blender to mix the crepe ingredients together just until blended. Pop both mixtures in the refrigerator for at least 15 minutes, but preferably 1 hour.
*When ready to cook the crepes, melt 1 tablespoon of butter in the small skillet, and add about ¼-cup of the batter. Immediately swirl the batter around the pan until it forms an even circle. Then continue heating until the top of the crepe is dry and cooked.
*Flip and cook for an additional 15-30 seconds until the underside is cooked. Remove and set the crepe aside, then repeat with remaining batter.
*Fill the inside of the crepes with a few banana slices and a tablespoon of the cheese filling. Roll up the blintzes so that they are sealed and place seam-side down. Then heat the final tablespoon of butter in the skillet on medium-high heat. Add the blintzes 2 at a time until browned on all sides.
*Remove and dust the blintzes with powdered sugar.
*For the final touch, drizzle with caramel sauce, a pinch of sea salt, and a few sliced bananas for garnish. Serve warm and enjoy!
Salted Caramel Banana Blintzes
- 1 cup cottage cheese
- 1 half block (4 oz.) cream cheese, softened
- 1/4 cup sugar
- 1/2 tsp. vanilla extract
- 3/4 cup flour
- 1/4 tsp. salt
- 1 cup milk
- 3 eggs
- 1/4 cup butter, melted and cooled (divided)
- 4 bananas, sliced
- 1/4 cup powdered sugar (optional)
- 1/2 cup caramel sauce, storebought or homemade
- sea pinch salt
- Process cottage cheese, cream cheese, sugar and vanilla together in a food processor or blender (or you can stir by hand) until well-blended. Set aside.
- Whisk together flour, salt, milk, eggs and 2 tablespoons of the butter until combined. Refrigerate mixture for at least 15 minutes, but preferably at least 1 hour.
- Heat 1 tablespoon of the remaining butter in a small (preferably non-stick) skillet over medium-high heat. Add about 1/4-cup of the batter, and immediately swirl the pan so that the batter spreads to make a large, thin circle of batter on the bottom of the pan.
- Cook for 15-25 seconds on the first side until you can slide a spatula underneath to flip the crepe. Then flip and cook for an additional 15 seconds until done. Remove and set aside. Repeat with remaining batter.
- Fill each crepe with about 2 Tbsp. of the cheese filling, and 1/3-cup of sliced bananas. Then fold the bottom side of the crepe over the bananas, fold in the two left and right sides, and then roll the crepe over the top side until a little pouch is formed. Repeat with remaining crepes and bananas.
- Heat the remaining 1 tablespoon of butter over medium-high heat. Then add the blintzes – 2 at a time – to the pan, and brown on all sides.
- Serve dusted with powdered sugar, and drizzled with warm caramel sauce. Then sprinkle each blintz with a tiny pinch of sea salt.