Okay, this is another one of those ultimate do-it-yourself survival recipes for the foreigners living in Korea. Where can you get great Sunday breakfast food like decadent cheese blintzes other than an expensive hotel in Seoul?
I mean, this is a city where few restaurants serve western style breakfasts. And when they do, they charge almost as much as you would get charged for a steak dinner back home.
Let’s face it. Korea isn’t a bacon and eggs kind of country (yet).
I personally am not a big breakfast eater. Yet I do miss the fine products of Waffle House and the International House of Pancakes.
One thing you can make is a classic sexy Cheese Blintz. You can add this to the list of romantic ways to treat your honey on White Day (or the morning after).
A blintz is basically a crepe burrito. And a crepe is basically a very thin pancake. I myself am no expert at making crepes. Yet I’ve been able to pass off some decent ones. An advantage to them being so thin is that you can make a lot of mistakes, and it won’t even put a dent in your batter.
Let’s get started.
1 cup Milk
1/2 tsp. Salt
2 Tbsp. Butter, melted
3/4 c. Flour, all purpose is best
2 cups Mock Ricotta Cheese (remember, this stuff is easy to make)
1 Egg yolk
1/2 tsp. Salt
1 tsp. Butter, melted
2 tsp. Sugar
1/2 tsp. Vanilla (if you have it)
- Mix the dry ingredients and the wet ingredients for the Crepe Batter separately. Then combine them. Let them sit in the fridge for 20 minutes.
- Mix the Cheese Filling ingredients. Chill them too while cooking the crepes.
- In a frying pan on medium heat, melt a little bit of butter. Drizzle around 2 Tablespoons of Crepe Batter in the pan. Tilt the pan to spread it around. Slightly cook the bottom and move to a plate. DON’T FLIP. We don’t have to cook the other side yet. Just cook as many crepes as you need and pile them on a plate. Note that the first crepe is usually the “garbage” crepe. It likely won’t turn out.
- Turn a crepe cooked side up. Put a dollop of Cheese Filling on the cooked side. Fold the sides and roll it up, cooked side in.
- Cook both sides of the blintz in the frying pan with butter. Not too long. Just let it brown a bit.
- Serve on a plate with heated Macerated Strawberries.