But not anymore, because you now have the best blueberry blintz recipe!) (So basically, I’ve learned two things: everyone’s great-grandmother was a great blintz-maker, and blintzes nowadays are pretty bad. I feel like every time I serve these, someone - my mother included - says “These are delicious! I haven’t had a blintz this good since my Jewish great-grandmother made them!” I’m calling them the best because many other people have told me so. We are making the best baked blueberry blintzes with ricotta. Get out your blenders and sauté pans and mixers, because WE ARE MAKING BLINTZES.Īnd not just any blintzes. So put up a very scientific poll asking if people had ever had a blintz, and 44% of respondents had not.įriends, we are changing this immediately. “What’s a blintz?” “I’ve never heard of blintzes.” “I’ve seen blintzes before but never knew what was in them.” I shared a picture in my Instagram Stories, and the questions started rolling in. This all started when I made blintzes for brunch last month when my parents were in town. So imagine my surprise when I discovered how many people out there have never even had a blintz. Big pile of homemade fresh fruit sauce on top? Check. Smooth, rich, sweet, cheesy filling? Check. It’s basically a combination of all the best breakfast-y things rolled into one dish.Ĭrepes? Check. Blueberry blintzes have to be one of my all time favorite special occasion breakfasts.
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