Last night I hosted our book club meeting and chose the theme of breakfast for dinner. It had nothing to do with the book, I just really like breakfast. I also wanted an excuse to try this easy baked blintz casserole that I saw on the Food Network. Back when Ayla was a newborn and my mom was staying with me, we spent many mornings watching food shows. We both drooled over this recipe and I’ve kept it in the back of my mind ever since, just waiting for the right opportunity to make it. I love blintzes but I hate making crepes. With this recipe, you simply mix up the crepe batter and pour half of it into a baking dish. Bake it for 10 minutes until it sets, then layer the cheese filling, and the rest of the batter on top. Bake for another 35-40 minutes and voila! You have the taste of blintzes without the fuss.
Intrigued? Now you just need an excuse to make it, so I’ll give you one. I think this would be a perfect thing to make for brunch or dessert on Canada Day, don’t you? It’s red and white, just like our flag. You’re welcome.
For the blintz portion of the recipe, follow this link.
Instead of blueberry sauce I made a strawberry sauce. We picked strawberries last weekend at a local berry farm and the boys went a little overboard. They had a contest to see who could pick the most strawberries and it ended with us leaving with 2 huge buckets of strawberries. So strawberry sauce it is!
2 pints of strawberries
1/2 cup sugar
1 tbsp corn starch
2 tbsp lemon juice
1/2 tsp vanilla
Place strawberries into a large saucepan. combine sugar and cornstarch; sprinkle evenly over top of the strawberries. Stir in lemon juice and vanilla. Cook over medium heat, stirring frequently until strawberries release their juices and begin to boil. Mash up the strawberries and simmer until the sauce has thickened.
I topped it with whipped cream, just to be extra bad. This is optional (or maybe not!).