Welcome to Saturday morning at our house …
Okay, well, maybe once a month. The other Saturdays I’m still setting my alarm to jump out of bed and get out the door after shoving a bowl of cereal down my throat. But every once in a while I like to feel like it can really be Saturday. And a Saturday is NEVER Saturday without a yummy breakfast treat, due to my childhood spoiling of waking up to pancakes, French toast, or cinnamon rolls.
(My dad was also known to whisper in my ear, “Kelley, wake up. We’re having cinnamon rolls,” when in fact NO cinnamon rolls were to be found because he’s like that sometimes. The disappointment in such memories is still palpable.)
But these aren’t cinnamon rolls. They aren’t at all. They require a lot less effort and might impress your Saturday socks off even a bit more. These are based off of the Blackberry Blintzes they serve at my favorite Idaho Sunday brunch place. I’ve got no recipe for them, but I’m confident you can spin them together just as I did. So here’s what you need:
Crepes! Pull out your favorite recipe and go to work. Maybe one of these days I’ll post my favorite, easy, match conversion crepe recipe that works to feed 1, 3, or 30.
Toss the berries with about ½ T. of cornstarch. Then throw everything in a sauce pan together. Let it burble down until the berries are saucy. You can let it go longer for more sauce, less chunks or take it off sooner to preserve more berry pieces. Just take and make sure you have enough sugar and enough lemon zip to make this sauce bright. I know you can do it!
Ricotta or cottage cheese: Choose your weapon of choice. I prefer the texture of cottage cheese but others prefer ricotta. Both work. Both are used in different traditional blintz recipes. If you have one on hand, go for it.
Okay, so put your cheese of choice into a blender or food processor and whir until it’s more smooth. Add the other ingredients, going light on the sugar and tasting along the way. Whir together again. Taste and whir until you like it. The filling should not be overly sweet as it will have the blackberry sauce and in my house, maple syrup on top of that!
So I think you can figure out how to put these together. Run about 1 T. of cheese filling down the center of the crepe, roll up, and spoon the sauce over top. Serve with maple syrup for those of us who just find it necessary on any type of breakfast item.
*And okay, if someone really wants it, I might get less lazy and give you some better proportion guidelines.
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