When it comes time to prepare a meal to break the fast, nothing works better than a blintz casserole. Some blintzes are savoury, suitable for accompanying a main course, such as potatoes with onions. Yet, in my opinion, the best blintzes are sweet, particularly those with fruit or cheese fillings.The following recipe have all graced my break the fast table at one time or another. Some are faster than others to make, but all are delicious.

3 eggs
1 cup flour
1/4 sugar
3/4 cup milk
1/4 water

In a bowl, combine the eggs, add flour and sugar and beat to combine. Mix in the milk and water a little bit at a time until you get a batter.  Heat up a frying pan on medium-high heat, spray with non-stick spray, pour in just enough batter to coat the pan, wait until it starts to bubble and the bottom is slightly brown, flip, let it sit for another 30 seconds or so on the other side, slide onto a plate. Makes 4 to 6. This recipe can be doubled or tripled

2 eggs, well beaten
1 cup flour
1/2 tsp. salt
1 cup milk or non dairy substitute
1 tbsp. sugar (omit for potato blintzes)

Cheese Filling
3/4 pound pot or farmer’s cheese
1 large egg lightly beaten
salt and pepper to taste OR for a sweet blintz, use 2 tsp. sugar
1/2 tsp. cinnamon (optional)

Potato Filling
4 potatoes peeled and cooked
2 onions chopped and sautéed
1 large egg lightly beaten
salt and pepper to taste

Make batter by adding salt, sugar and milk to eggs stirring well to blend; gradually add flour (Tip: replace 1/3 of the flour with potato starch for a very smooth batter), stirring until smooth. Heat a 6-in. to 7-in. skillet, over moderately high heat, greased lightly. Pour in sufficient batter to thinly coat the bottom of the pan (1 to 2 tablespoons), quickly rotate the pan to distribute batter evenly, pour excess batter back into bowl. Cook until the batter sets and the edge of the pancake starts to leave the sides of the pan. Turn out onto a clean cloth and repeat until all batter is used, greasing pan when needed. Regulate the heat and frying time so that each pancake will cook to a uniform pale gold colour.
Fill the blintzes: place a tablespoon of filling in the centre of the cooked side of the pancake and fold over to make a square pocket, or place filling at one end of the blintz leaf and roll up encasing the filling. Fry the blintzes on all sides until golden. Serve with sour cream and or fruit sauces.

Cheese filling: in the work bowl of a food processor, combine all ingredients and process until smooth.

Potato filling: in the work bowl of a food processor, combine all ingredients until smooth, adjust seasonings.
Makes 8 to 10. This recipe can be doubled or tripled.

 
3 8-oz. packages cream cheese or any combination of cheese to 24 oz.
2 large packages crescent rolls or 2 sheets of puff pastry cut to fit the pan
1 cup plus 2 tbsp. sugar
2 egg yolks or 1 egg
1-1/2 tsp. vanilla

Preheat oven to 350. Butter a 9×13-in. pan and press out 1 layer of rolls. In a bowl, combine the sugar, cream cheese, yolks and vanilla. Spread the mixture over the first layer of rolls. Cover the cheese mixture with the 2nd layer of rolls. Bake for about 30 minutes. Refrigerate leftovers. Serves 8 to 10.

Batter
1/2 tsp. salt
1-1/2 cups flour
1 tbsp. baking powder
1 cup water
1 cup orange juice
6 eggs

Filling
2 lb. cottage cheese
2 egg yolks
2 tbsp. sugar
pinch of salt
1 tbsp. vanilla
1 tbsp. flour, optional

For the pan
butter
powdered Sugar (optional)
ground cinnamon (optional)

Preheat the oven to 375. Add the ingredients for the batter to a food processor or blender. Process until the batter is smooth and thin.

Thoroughly mix the ingredients for the filling. Add the flour if the mixture seems too soft.

Generously butter a 9×13-in. pan. Pour in half the batter. Layer the cottage cheese mixture on top and smooth. Cover with the remaining batter. Bake 50 to 60 minutes, until the top is puffed and uniformly golden but not brown. Sprinkle with powdered sugar and/or cinnamon, if desired. Serve with sour cream and cut-up fresh fruit such as strawberries or bananas. Serves 12-14.

Elaine Radis is said to have created this variation of the recipe.

Batter
2 sticks melted butter
1/2 cup sugar
2 eggs, beaten
1 cup flour
3 tsp. baking powder
1/2 cup milk
pinch of salt
1 tsp. vanilla

Filling
1 lb. cream cheese
1 lb. cottage cheese
2 beaten eggs
1/2 to 1 cup sugar
pinch of salt
juice of 1 lemon

Preheat oven to 300. Mix batter in 1 bowl. Mix filling in another bowl. Pour 1/2 batter in a 9×13-in. casserole dish. Pour filling over batter. Pour remaining batter over filling. Bake 45 minutes in preheated oven. Serves 8
From www.cooks.com.

 
1 stick butter
1 dozen frozen blintzes, 6 cheese and 6 fruit, or all cheese
1 1/2 cups sour cream
1/4 cup crushed pineapple, well drained
pinch of salt
1 tsp. vanilla
1/4 cup orange juice
4 eggs
1/2 cup sugar
ground cinnamon

Defrost blintzes. Preheat oven to 350. Place stick of butter in a 9x13x2-in. pan. Place pan in oven while it is preheating, and remove as soon as butter is melted.

Swish butter in pan, so it covers bottom and sides. Lay out blintzes in pan, alternating cheese and fruit so that in any direction, a cheese blintz will be adjacent to a fruit blintz. (This will insure that guests will be served a combination of the flavours.)

In a large bowl, mix together sour cream, pineapple, salt, vanilla and orange juice.

In another bowl, beat eggs. Add sugar to eggs, and continue to beat until they are well combined. Mix egg mixture into sour cream mixture and beat until they are mixed well. Pour mixture over blintzes in pan, making sure all blintzes are covered. Sprinkle cinnamon over all. Bake for approximately 45 minutes, until souffle is puffy, and lightly browned. Serve warm. This freezes well. Serves 6 to 8.