Blintzes for Breakfast

I am really not sure if I made Blintzes or Crepes for breakfast

BUT I know that they were great!

Here is what Sharon Tyler Herbst said in the THE FOOD LOVER’S COMPANION, 2nd edition.

crêpe[KRAYP, KREHP]The French word for “pancake,” which is exactly what these light, paper-thin creations are. They can be made from plain or sweetened batters with various flours, and used for savory or dessert dishes. Dessert crêpes may be spread with a jam or fruit mixture, rolled or folded and sometimes flamed with brandy or liqueur. Savory crêpes are filled with various meat, cheese or vegetable mixtures — sometimes topped with a complementary sauce — and served as a first or main course.

And now…
blintz[BLIHNTS]A tender, ultrathin pancake that can be made with any number of flours. The blintz is rolled to enclose a sweet or savory filling including cottage or ricotta cheese, fruit or meat mixtures. It’s then sautéed until golden brown and served with sour cream. Usually served as a first or main course.

Strawberry and Banana Blintzes

2/3 cup all-purpose flour

1/2 teaspoon salt

3 eggs, beaten

1 cup milk

1 tsp vanilla

Combine flour, salt and eggs; beat until smooth. Gradually add milk, mixing until well blended. For each crepe, pour 1/4 cup batter into hot, lightly greased 8-inch skillet tilting skillet to cover bottom. Cook over medium-high heat until lightly browned.

Filling

1 cup of strawberries finely chopped

2 bananas finely chopped

1 cup cream cheese, softened

1 tsp vanilla

1 tsp nutmeg

Mix well, until smooth.

Then put the filling into the refrigerator until you are ready to roll the blintzes.

Roll and Eat!

You can top them with a little whip cream or some syrup.