Description
A budget-friendly, single-serving breakfast casserole that combines fluffy crepes with a rich ricotta cheese filling and a homemade berry compote. It offers the taste of traditional blintzes without the labor or waste.
Ingredients
Scale
- 2 large eggs (for batter)
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners’ sugar
- 1 cup frozen mixed berries
- 1 tablespoon granulated sugar
- 2 tablespoons water or lemon juice
Instructions
- Add eggs, flour, milk, melted butter, sugar, and salt to a blender. Blend on high for 30 seconds until smooth. The batter should be thin like heavy cream.
- Heat a small non-stick skillet over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter into the skillet, swirling to coat evenly.
- Cook crepes for 1-2 minutes until edges lift and top looks set. Flip and cook for another 30 seconds. Repeat to make 4-5 small crepes.
- In a small bowl, mix ricotta cheese, egg yolk, vanilla extract, and confectioners’ sugar until smooth.
- Grease a small 6-8 inch baking dish. Place one crepe at the bottom, spread a spoonful of cheese mixture, and fold into a square or triangle. Repeat with remaining crepes and cheese, layering in the dish. Pour any remaining cheese mixture over the top.
- Preheat oven to 350°F (175°C). Bake the casserole for 20-25 minutes until the top is golden and the center is set.
- While the casserole bakes, combine frozen berries, sugar, and water (or lemon juice) in a small saucepan over medium heat. Cook for 5-7 minutes until the mixture thickens into a syrup.
- Remove casserole from oven and let sit for 2 minutes. Spoon warm berry compote over the top and serve immediately.
Notes
Do not overcook the crepes as they will cook more in the oven. If ricotta is watery, strain it through a sieve for 10 minutes to prevent a soggy casserole. Frozen berries are recommended for the compote as they are cheaper and break down easier. Leftover batter can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 single serving
- Calories: 420
- Sugar: 22
- Sodium: 380
- Fat: 18
- Carbohydrates: 45
- Fiber: 3
- Protein: 18
Keywords: cheese blintz casserole, budget breakfast, single serving recipe, berry compote, ricotta crepes, easy breakfast, meal prep for one