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:

1½ c frozen unsweetened blueberries

1 tsp cornstarch

8 oz fat-free cream cheese, softened

1 egg

1 egg white

1 c all-purpose flour, sifted

1 tsp granulated sugar

1 c plain nonfat Greek yogurt

¼ c powdered sugar

1 c skim milk

1 tsp vanilla extract

¼ c water

Equipment:

spatula

pot

whisk

bowl

frying pan

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:

Quickview
223k Calories
8g Protein
10g Total Fat
24g Carbs
4% Health Score
Limit These
Calories
223k
11%

Fat
10g
16%

  Saturated Fat
5g
36%

Carbohydrates
24g
8%

  Sugar
10g
12%

Cholesterol
53mg
18%

Sodium
128mg
6%

Get Enough Of These
Protein
8g
16%

Vitamin B2
0.29mg
17%

Selenium
11µg
17%

Phosphorus
126mg
13%

Vitamin B1
0.16mg
11%

Manganese
0.21mg
10%

Calcium
100mg
10%

Folate
39µg
10%

Vitamin A
488IU
10%

Vitamin B12
0.46µg
8%

Vitamin K
6µg
6%

Vitamin B3
1mg
6%

Iron
1mg
6%

Vitamin B5
0.55mg
5%

Potassium
174mg
5%

Fiber
1g
4%

Vitamin D
0.65µg
4%

Zinc
0.63mg
4%

Magnesium
14mg
4%

Vitamin B6
0.07mg
3%

Vitamin C
2mg
3%

Copper
0.06mg
3%

Vitamin E
0.31mg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

How to Make The Ultimate Slow Cooker Potato Soup
Mexican Dogs
German Chocolate Cake Roll
Sesame Almond Slaw
Dutch Oven Paella
Jumbo Molasses Chocolate Chip Cookies
Ina Garten Lasagna
Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies
Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco
Whole Wheat Banana Nut Bread
Food Trivia

The fear of cooking is known as Mageirocophobia and is a recognised phobia.

Food Joke

I recently added squats to my workouts by moving the beer into the bottom shelf of the fridge.

Popular Recipes
Dairy Free Sour Cream

My Whole Food Life

Cheesy Whole Wheat Noodles with Turkey and Spinach

The Lemon Bowl

Taste the Rainbow Cups

So Very Blessed

Chocolate Peanut Butter Swirl Ice Cream

Naturally Ella

Asparagus and Pea Soup: Real Convenience Food

Full Belly Sisters