Buffet Brunch Inspirations

If you want to add more lacto ovo vegetarian recipes to your repertoire, Buffet Brunch Inspirations might be a recipe you should try. This recipe serves 8. This morn meal has 226 calories, 9g of protein, and 11g of fat per serving. For 90 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Amys Healthy Baking requires blueberries, cornstarch, powdered sugar, and flour. 37 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 38%. Similar recipes are Caribbean grilled steak-McCormick inspirations, My Radish, Pea & Endive Salad, With Multiple Inspirations, and Grilled Beet, Quinoa, and Feta Salad (+ Summer Veg Grilling Inspirations).

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

To prepare the sauce, combine the blueberries, cornstarch, and water in a small pot. Gently stir with a spatula until the cornstarch dissolves. Bring to a boil over medium-low heat, stirring frequently, and boil for 3-5 minutes until a syrup begins to form. Remove from the heat and allow it to cool slightly.To prepare the crêpe batter, whisk together the egg and egg white in a large bowl until frothy. Mix in the milk, sugar, and vanilla. Whisk in the flour, and let the batter rest while preparing the filling.To prepare the filling, beat the cream cheese and powdered sugar in a medium bowl. Mix in the yogurt and vanilla until smooth. Cover and chill until ready to assemble the blintzes.To cook the crêpes, generously coat an 8” pan with nonstick cooking spray. When the pan is hot, quickly add a generous ¼ cup of batter to the center, and pick up the pan to swirl the batter around to completely cover the bottom. Place the pan back down on the burner, and let it sit until the batter looks fully cooked. Loosen the edges using a spatula, flip, and continue cooking for another 20-30 seconds. Remove onto a plate, re-coat the pan with cooking spray, and repeat with the remaining batter.To prepare the blintzes, add ¼ cup of the filling to the center of each crêpe in a short, squat rectangular shape. Fold the short edges over the filling first, followed by the long edges. Flip the blintz over (the seams should be touching the plate), and top with 3 tablespoons of the blueberry topping.

 

Step by step:

1. To prepare the sauce, combine the blueberries, cornstarch, and water in a small pot. Gently stir with a spatula until the cornstarch dissolves. Bring to a boil over medium-low heat, stirring frequently, and boil for 3-5 minutes until a syrup begins to form.

2. Remove from the heat and allow it to cool slightly.To prepare the crêpe batter, whisk together the egg and egg white in a large bowl until frothy.

3. Mix in the milk, sugar, and vanilla.

4. Whisk in the flour, and let the batter rest while preparing the filling.To prepare the filling, beat the cream cheese and powdered sugar in a medium bowl.

5. Mix in the yogurt and vanilla until smooth. Cover and chill until ready to assemble the blintzes.To cook the crêpes, generously coat an 8” pan with nonstick cooking spray. When the pan is hot, quickly add a generous ¼ cup of batter to the center, and pick up the pan to swirl the batter around to completely cover the bottom.

6. Place the pan back down on the burner, and let it sit until the batter looks fully cooked. Loosen the edges using a spatula, flip, and continue cooking for another 20-30 seconds.

7. Remove onto a plate, re-coat the pan with cooking spray, and repeat with the remaining batter.To prepare the blintzes, add ¼ cup of the filling to the center of each crêpe in a short, squat rectangular shape. Fold the short edges over the filling first, followed by the long edges. Flip the blintz over (the seams should be touching the plate), and top with 3 tablespoons of the blueberry topping.

Nutrition Information:

covered percent of daily need