Savoury dish... stratta
Sweet dish... baked French toast (blueberry)
Mixed... make blintzes ahead of time and heat them in the over... bake and serve. Half cheese and half fruit (berry of choice or apples)..
Our success with blintzes or ployes is nil. It's something that needs practice but we've only got tomorrow so not this time. Do you have a recipe for the baked blueberry FT? I've got one floating around but glad to look at another one.
I think we're going (so far) with a quiche (known this week as 'oven fritatta'), the Dutch babies (new name needed) and something else. I really need to know if the guests would prefer sweet or savory but we may not know until they arrive.
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I usually use a 9x13" dish and whatever bread I have around. Spray the pan and then line the bottom with bread, cut pieces as need be to make a single layer on the bottom. Put a layer of berries (raspberries or blueberries usually, frozen are fine) and then put another layer of bread... except spread cream cheese on the bread (you can warm it in the microwave to make it spread easier. About 8oz.
The liquid part is this... 1.5c milk or cream, 1c sour cream or plain yogurt, about 8 to 10 eggs. And a tablespoon of maple extract or vanilla extract. If you are using raspberries you can also grate some lemon zest. If you like you can add 2 tsp of cinnamon. And finally either 2Tbsp maple syrup or 2Tbsp brown sugar. Pour liquid over bread, soak in fridge overnight.
If you want to sweaten it up and not add expense, make some brown sugar (1/2c), soft butter (1/4 cup) and some chopped nuts and put on top before you bake. Bake for 50 minute to an hour. It will puff up some. Cut into as many pieces as needed.
If you really want everyone to love you, use the sour cream (not fat free!) or switch 1/2c of milk for 1/2c 35% cream.
When you are ready for blintzes, tell me. My recipe is a heck of a lot thinner than most, but once the stove is hot enough they come out fine and can be stacked on parchement or wax paper to be used at other times. You do need a crepe pan, though. About $10 to $15. Once you start with a crepe pan, you won't go back to frying pans for omelets either.