For crepes: Combine eggs, milk and water in a large bowl and mix well.
Slowly add flour, then the sugar, salt and oil. Whisk until completely incorporated and smooth. Then let rest for 10 minutes.
For the filling: In a separate large bowl, mix the cheeses together, then add the egg yolk, lemon juice, honey, vanilla extract and sugar. Blend well and set aside.
Fold up a paper towel and dip the corner in oil or butter and lightly grease a small, 7-inch crepe pan. Place over medium heat.
Pour 1/4-1/3 cup batter into pan and tilt the pan around so batter evenly coats the bottom.
Cook until air bubbles form in the batter and bottom is golden brown. Slide crepe off onto a plate and keep covered.
Note: you don’t have to flip and cook both sides, but you can cook the topside for a few seconds if you want.
Repeat with remaining batter, greasing the pan as needed.
Spread 2-3 tablespoons cheese filling in a line down the center of the blintz. Fold both sides over on top of the filling and carefully roll over, so the seam is facing down.
Repeat with remaining blintzes.
Melt 2 tablespoons butter in the same pan and place each blintz seam side down. Fry for 2 minute on each side, or until crisp. Repeat, sprinkle with powdered sugar and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (406g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 570 (63%)|
|Amt Per Serving||% DV|
|Total Fat 63.4g||85 %|
|Saturated Fat 31.7g||158 %|
|Monounsaturated Fat 20.4g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 1015mg||312 %|
|Sodium 936mg||32 %|
|Potassium 469.1mg||12 %|
|Total Carbohydrate 28.4g||8 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 27.8g|
|Protein 53.2g||76 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 899
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