The summer before I left for college, my parents purchased a family membership to the local country club. They opted for the most basic package, mainly for access to the pool, so that my mom wouldnât need to build and clean one in our backyard to fit in her daily laps. Plus their location up in the hills was much less crowded with rambunctious kids than the cityâs popular swim center!
As a close second to the quiet solitude of the peaceful pool, our entire family adored the country clubâs brunches. Held on the last Sunday of each month, along with holidays like Easter and Motherâs Day, the staff set up a long table in their spacious dining hall that threatened to collapse under the weight of the gourmet food. Â
The buffet began with at least three different salads and juicy freshly sliced fruit, followed by a platter of bagels, croissants, and practically every pastry under the sun. After the build-your-own salad toppings and bowl of shrimp, the table ended with a wide array of hot food in warmed covered serving trays.
They always offered typical continental breakfast dishes, like scrambled eggs, sausage, hash browns, and applewood-smoked bacon, along with more interesting selections such as Eggs Benedict, chicken parmesan, and grilled fish over roasted bell peppers. My mom and brother always made a beeline for the sweeter sides that alternated between pancakes, waffles, and French toast, but we could always count on a big tray of blueberry blintzes!
On our last visit, I served myself the customary blintz, then paused to peek at the dessert table. As I stared at the miniature fruit tarts and petite chocolate cakes, I started to wonder if I could create my own recipe, combining those two sweet treats with my coveted blintz.
And so these Strawberry & Chocolate Brownie BrittleâąÂ Blintzes were born! Stuffed with a decadent chocolate cream cheese filling and topped with fresh strawberry syrup, these thin pancakes look so sophisticated at your brunch table, but theyâre supremely easy to make. Despite their indulgent taste, these blintzes are actually low fat, low calorie, and practically guilt-free!
Although some people characterize blintzes as a dessert item, theyâve always been a breakfast food to me. If itâs acceptable to smear cream cheese across a bagel for your morning meal, then why not roll it up inside of a thin pancake?
Todayâs recipe contains three components, but because theyâre all incredibly easy to assemble, donât be frightened by the longer ingredient list! You can even prepare the filling and fruit topping up to 3 days in advance, and the crĂȘpes up to 2 days early, which makes your weekend brunch a breeze to toss together with a quick 2-minute assembly.
Letâs start with the fruit topping. Itâs just diced frozen strawberries, water, and a little cornstarch to thicken. Bring that to a boil, and cook until the water turns clear and reduces to about half its original volume. You still want a little liquid, which creates a thicker texture, almost like fresh strawberry syrup. (Itâs also perfect on pancakes!)
The filling comes together really quickly too! Just beat cream cheese, Greek yogurt (for extra protein!), cocoa powder, and sweetener in a medium bowl before folding in my secret ingredient⊠Brownie Brittle! Sheila G, the creator of this sweet treat, loved the crispy outer edges of brownies and figured out a way to basically turn that into bark. Her Brownie Brittle has a crispy cookie-like texture, with the flavor of brownies, and is studded with chocolate chips. Itâs absolutely addictive, and I can easily munch my way through a big bag in less than a day!
Although crĂȘpes may look and sound difficult to make, if you can twist your wrist in a circle, youâre going to be a pro! After mixing together the batter and letting it rest, grab a large dinner plate, plenty of paper towels, and preheat a large 8â skillet coated with cooking spray over low heat.
While you only need about ÂŒ cup of batter per crĂȘpe, use a â measuring cup instead. This larger size wonât be filled to the brim, which lessens the chance of spilling, and since a little bit of the batter sticks to the sides, this also ensures youâll still have enough to pour into the pan.
Before pouring, pick up the pan with your other hand. While tilting the measuring cup to add the batter, start rotating your wrist in a circle. The faster you spin, the more even the surface of your crĂȘpe will be! Keep twirling your wrist until the batter covers the base of the pan and looks somewhat like a circle. It doesnât have to be perfect: weâll fold up the blintzes like a burrito, so no one will ever see the uneven edges!
Let the pan sit until the crĂȘpe looks cooked all the way through with no wet spots, then flip out onto the dinner plate and top with a paper towel. This helps prevents the crĂȘpes from sticking to each other. Now recoat your pan with cooking spray, and start twisting your wrist again!
To assemble, flip over one of the crĂȘpes so that its bottom surface (what originally touched the pan) is pointed upward. Spoon a scant ÂŒ cup of filling into the center of the pancake in a rectangular shape; fold in the short ends first, followed by the long ends; then flip over to hide the seams. Top with the strawberry sauce and grab a fork!
With their juicy berry syrup and rich chocolaty filling, these healthy Strawberry & Chocolate Brownie Brittleâą Blintzes will easily disappear in mere seconds after you serve them! The sweet Brownie Brittle inside tastes like a real breakfast treat, and your hungry dinersâ eyes will light up at the decadent surprise. The blintzesâ sophisticated flavors are perfect for Fatherâs Day, special weekend brunches, or just curbing any chocolate breakfast cravings.
Which is basically every day for meâŠ
These blintzes are a true breakfast treat! With their decadent chocolaty cream cheese filling and sweet berry compote, they taste like dessertâbut are secretly healthy. You can prepare the topping and filling up to 3 days in advance, and the crĂȘpes up to 2 days early, making this special breakfast so easy to assemble and serve!
- 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 the liquid turns clear and reduces by about half. Remove from the heat and allow it to cool slightly.
- To prepare the crĂȘpes, lightly beat the egg and egg white in a medium bowl. Whisk in the milk. Whisk in the sugar and vanilla. Add the flour, whisking just until frothy. Let the batter rest while preparing the filling.
- To prepare the filling, beat the cream cheese, yogurt, cocoa powder, and Stevia in a medium bowl until smooth. Gently fold in the Brownie Brittle. Cover and chill until ready to assemble the blintzes.
- Preheat a large 8â pan over low heat, and lightly coat with nonstick cooking spray. When the pan is warm, scoop about ÂŒ cup of batter using a 1/3 measuring cup, quickly add it to the center of the pan, and pick up the pan to swirl the batter around to completely cover the bottom. Place the pan back down on the burner. Let the crĂȘpe sit until the batter looks fully cooked. Loosen the edges using a spatula, and remove onto a plate. Re-coat the pan with cooking spray, and repeat with the remaining batter, placing a paper towel in between each crĂȘpe to avoid sticking.
- To assemble, flip over one of the crĂȘpes so that the bottom that was touching the pan is facing upwards. Spoon a scant ÂŒ cup of filling into the center in a rectangular shape. Fold in the two shorter edges, followed by the two longer edges. Flip over so that the seams are touching the plate, and top with 1-2 tablespoons of the strawberries. Repeat with the remaining crĂȘpes, filling, and topping.
Note: Store any leftover topping or filling in an airtight container in the refrigerator for up to a week. For the crĂȘpes, place the individual crĂȘpes in between sheets of wax paper in a large zip-topped bag, and store in the refrigerator for up to 3 days, or the freezer for up to 3 months.
*Disclaimer: This post was sponsored by Brownie Brittleâą. All text, images, and recipe are my own.
These look SO good! I miss buffets. We used to go all the time when I was a kid. Some day I want to go to the Thunder Valley one. That has to be on a day where I don’t eat anything else, ha!
Thanks Dorothy! I haven’t heard of the Thunder Valley one, but if you say it has to be a day where you don’t eat anything else, it must be incredible! There will actually be one at the country club the day after BlogHer in San Jose, if you wanted to extend your stay by one more morning. We could totally make it work! đ
These look incredible Amy thank you!! đ What do you recommend as a substitute if we don’t have the Brownie Brittle?
Thank you Marina! I’d suggest chocolate graham crackers (maybe 1 to 1.5 sheets) or Oreo cookies with the cream removed (around 4 or 5) and then add a teaspoon of mini chocolate chips. Basically your favorite slightly crunchy chocolate cookie or snack! đ
Aw! I have a really vivid memory of my mom ordering blintzes! I didn’t know what they were at the time, but she was so thrilled to have them! đ
I love how you combined two of your favorites into a yummy treat! So smart! I’ve seen that brownie brittle ⊠I bet it’s awesome in these blintzes! Maybe you should recommend them being served at the next brunch?? I’m sure they would be a huge hit!
Thanks Gretchen! I’d love it if they changed the blintz flavor for the next brunch, especially if it had strawberries and chocolate involved… đ And that’s so cute that your mom used to order blintzes! I didn’t know what they were either until my mom explained it to me — too funny!
I think of blintzes as breakfast food, too, but dessert for breakfast in my book is always ok. I’ve been wondering about the brownie brittle. It looks so addictive, and seems like a great addition to any dessert (or breakfast)!
Dessert for breakfast is one of my favorite meals; I always love sneaking in extra sweets to my day! đ The Brownie Brittle tastes similar to Oreos, just more of a lighter/milkier chocolate flavor. So if you like Oreos, I think you’ll love the Brownie Brittle too!