Bacon and Cheese Blintzes

By á-4202

Ingredients

• 1/2 cup biscuit mix
• 1/2 cup milk
• 1/4 cup butter, melted
• 8 eggs
• 3 TBS butter
• 1/4 cup whipping cream or half-and-half
• 3 oz cream cheese, cut into small pieces
• 1/2 cup chopped green onions (8 med)
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 8 slices bacon, crisply cooked, crumbled
• 1/2 cup shredded cheddar cheese (2oz)

Details

Servings 5
Preparation time 35mins
Cooking time 35mins

Preparation

Step 1

1) In a small bowl, beat biscuit mix, milk melted butter and 2 of the eggs with a wire whisk until blended. In a 6 to 7" skillet or crepe pan, heat 1 TBS butter over med heat until bubbly. For each crepe, pour 2 TBS 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 med 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, salt and pepper. In 12" skillet, heat 1 TBS of the butter over med heat just until it begins to sizzle. Add egg mixture; cook 3 - 4 mins, stirring frequently but not constantly, until eggs are thickened throughout but still moist.

3) Spoon 3 TBS egg mixture in center of each crepe. Sprinkle with bacon. Fold sides and ends of crepe over filling to form rectangle.

4) In same skillet place melt 1 TBS butter over med heat. Place 5 blintzes, seam side down in skillet; cook 1 - 2 mins, turning once, until golden brown. Remove to serving plater. Repeat with remaining 1 TBS butter and 5 blintzes. Sprinkle with cheddar cheese and remaining onions.