Bacon and Cheese Blintzes

By Booper-2

Ingredients

• 1/2 cup Original Bisquick® mix
• 1/2 cup milk
• 1/4 cup butter, melted
• 8 eggs
• 3 tablespoons butter
• 1/4 cup whipping cream or half-and-half
• 1 package (3 oz) cream cheese, cut into small pieces
• 1/2 cup chopped green onions (8 medium)
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 8 slices bacon, crisply cooked, crumbled
• 1/2 cup shredded Cheddar cheese (2 oz)

Details

Servings 1
Cooking time 35mins
Adapted from bettycrocker.com

Preparation

Step 1

1
In small bowl, beat Bisquick mix, milk, melted butter and 2 of the eggs with wire whisk until blended. In 6- to 7-inch skillet or crepe pan, heat 1 tablespoon butter over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet. Immediately tilt and rotate skillet until batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes with waxed paper between each; keep covered.

2
In medium bowl, beat remaining 6 eggs and the whipping cream with fork or whisk until blended. Stir in cream cheese, 1/4 cup of the onions, the salt and pepper. In 12-inch skillet, heat 1 tablespoon of the butter over medium heat just until it begins to sizzle. Add egg mixture; cook 3 to 4 minutes, stirring frequently but not constantly, until eggs are thickened throughout but still moist.

3
Spoon 3 tablespoons egg mixture in center of each crepe. Sprinkle with bacon. Fold sides and ends of crepe over filling to form rectangle. In same skillet, melt 1 tablespoon butter over medium heat. Add 5 blintzes, seam side down, to skillet; cook 1 to 2 minutes, turning once, until golden brown. Remove to serving platter. Repeat with remaining 1 tablespoon butter and 5 blintzes. Sprinkle with Cheddar cheese and remaining onions.