Day 184.
Our family went to IHOP a lot when I was a kid. Some of my fondest memories are of waitresses trying to convince my father (who is about 5’9 and of small, athletic build) that he really would be unable to eat the stack of pancakes, cheese omelet and whatever third dish he’d ordered that day. He never failed to prove them wrong. There was usually a jaw drop involved. Dad eats once a day and runs some ridiculous amount of miles every day. He can put the food away.

While dad was enjoying his feast, I very often enjoyed cheese blintzes with strawberry preserves. So delicious. Imagine my dismay when these little treats were not on the menu for my latest visit to IHOP. I mean, I can make crepes, but I’ve never made the blintzy delicious filling. So, now I’m going to try, just in case IHOP never sees the error of their ways. And, since it’s Fourth of July weekend, I’m topping them with “Patriotic” (aka red, white and blue) toppings: Plum Jam, blueberries and sour cream.

Cheese Blintzes with Plum and Blueberries
Ingredients

• 6 large crepes (I used the Betty Crocker recipe for 12 six-inch crepes, but in a 10-inch pan)
• Filling:

• • 2 cups ricotta cheese
  • 1 cup cream cheese
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla

• Topping:
  • Stone Fruit Jam
  • Plum Curd
  • Sour cream
  • Blueberries

Directions
Whip together all ingredients of filling. Put about 3-4 tablespoons inside each large crepe. Roll up tightly. Top with toppings, or serve toppings on the side.

The Results
Slurp. Love it. I’m not a crepe master, so I lost one or two while trying to flip. The kids were happy with the scrappy crepes and the filling and topping was awesome.

What are you having for Sunday Brunch, Breakfast or Lunch?

This post is shared at·Sundays at One Food Club, Just Something I Whipped Up, Penny Worthy Project, Cookbook Sundays, Savory Sunday·and·Potluck Sunday.