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!
More Salted Caramel Treats
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