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Bacon and Cheese Blintzes
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Prep Time:
35 minutes
Total Time:
35 minutes
Impress four guests with delicious Bisquick pancakes filled with cheesy scrambled eggs and crispy bacon.
Ingredients:
  • 1/2 cup Original Bisquick™ mix
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • 8 eggs
  • 3 tablespoons butter
  • 1/4 cup whipping cream or half-and-half
  • 1 package (3 oz) cream cheese, cut into small pieces
  • 1/2 cup chopped green onions (8 medium)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 8 slices bacon, crisply cooked, crumbled
  • 1/2 cup shredded Cheddar cheese (2 oz)
Instructions:
  • Combine Bisquick mix, milk, melted butter, and 2 eggs in a small bowl and beat with a wire whisk until blended. Heat 1 tablespoon of butter in a 6- to 7-inch skillet or crepe pan over medium heat until bubbly. Pour 2 tablespoons of batter into the skillet for each crepe, then tilt and rotate the skillet to spread the batter evenly. Cook until light brown, then loosen the edges with a wide spatula, flip, and cook the other side until light brown. Stack the crepes with waxed paper in between each and keep them covered.
  • In a medium bowl, whisk together the 6 remaining eggs and whipping cream until well blended. Add cream cheese, 1/4 cup of onions, salt, and pepper. In a 12-inch skillet, melt 1 tablespoon of butter over medium heat until sizzling. Pour in the egg mixture and cook for 3 to 4 minutes, stirring occasionally, until eggs are thickened but still slightly moist.
  • Place a generous 3 tablespoons of the egg mixture in the center of each crepe and top with bacon. Fold the sides and ends of the crepe over the filling to form a rectangle. In the same skillet, melt 1 tablespoon of butter over medium heat. Cook 5 blintzes, seam side down, in the skillet for 1 to 2 minutes, flipping once, until golden brown. Transfer to a serving platter. Repeat with the remaining 1 tablespoon of butter and 5 blintzes. Finish by sprinkling Cheddar cheese and remaining onions on top.

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