Blintzes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 575 cal. | (27 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 20.7 μg | (46 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 513 mg | (13 %) | ||
| Calcium | 282 mg | (28 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 184 mg | |||
| Complete sugar | 33 g |
Ingredients
- For the blintzes
- 2 eggs
- 1 generous pinch salt
- ½ tsp sugar
- 20 grams melted butter
- 250 milliliters milk
- 50 grams Pastry flour
- melted butter (to fry)
- For the filling
- 500 grams Cottage cheese
- 175 grams cream cheese
- 60 grams sugar
- 1 tsp vanilla extract
- For serving
- 2 Kiwi
- 1 Orange
- 1 handful Blueberries
- mint (for garnish)
Preparation steps
For the blintzes: Mix eggs, salt, sugar, melted butter and milk in a large bowl. Sieve flour into a bowl and make a well in center. Slowly pour egg mixture into well and whisk to form smooth dough. Allow to rise for approximately 30 minutes. Stir in some water if dough is too thick.
Coat a crepe pan with some melted butter. Pour 3-4 tablespoons batter onto Crepe pan and rotate pan in all directions to spread batter evenly. Cook for about 2 minutes at medium heat until surface dries and bottom is light brown. Loosen edges with a spatula, flip blintz and briefly cook other side. Slide finished blintz from pan onto baking paper. Repeat procedure until all dough is used, stacking blintzes separated with baking paper.
Preheat oven to 180°C (approximately 350°F) and butter a rectangular metal baking pan of about 37.5 x 25 cm (approximately 15 x 10 inches.)
Use an electric mixer at medium speed to blend cottage cheese, cream cheese, sugar and vanilla in a bowl until smooth. Place one heaping tablespoon of cheese filling in the center of each blintz. Fold sides of blintez towards center, so that each side is about half covered by filling. Roll blintzes from lower end, lay side by side in buttered pan, sprinkle each blintze with some butter and bake for about 10 minutes.
Meanwhile, peel kiwi and cut into slices. Rinse and dry blueberries. Wash orange and cut into half slices. Arrangle fruit decoratively on plates and place two blintzes on each. Serve blintzes garnished with mint.
