Directions:
- TO MAKE THE CREPES:.
- Lightly beat the eggs in a bowl.
- Add the cooled melted butter, flour, salt, and milk. Stir until smooth. Add the baking powder, and continue stirring.
- Melt a teaspoon of butter in a 5-6in cast iron skillet or nonstick pan.
- When the butter is hot, add 2 tablespoons of the batter and immediately rotate the pan to spread the batter evenly and thinly over the bottom (pour any excess into the bowl).
- Cook for about 30 seconds on the first side.
- If you are able to flip the pancake over to its other side without using a utensil, do so. Otherwise, slide the pancake onto a small plate, and flip it back into the pan.
- Note: this is the perfect time to learn to flip, since the pancake has barely any weight!
- Cook for about 15 second on its second side.
- Remove the pancake to a cookie sheet or other surface or flat plate.
- Repeat with the additional butter and remaining batter. The cooked pancakes will keep for several hours at room temperature. This amount of batter will yield 12 pancakes.
- TO MAKE THE FILLING:.
- Combine the farmer cheese, cream cheese, egg, lemon peel, and a pinch of salt.
- Beat with a wooden spoon until smooth; press the filling through a sieve if it is lumpy.
- TO MAKE THE BLINTZES:.
- Put about 1 tablespoon of the filling in the center of each pancake. Roll sides and fold in the ends so the filling is completely enclosed.
- You can freeze them now, or after they've been fried.
- Heat butter in a large skillet and fry each blintz for about 4 minutes, turning to brown all sides.
- Serve immediately with sour cream (I like it with sour cream and jam).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.35 Kcal (278 kJ) | ||
| Calories from fat | 32.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.59g | 6% | |
|---|---|---|---|
| Cholesterol | 27.94mg | 9% | |
| Sodium | 122.3mg | 5% | |
| Potassium | 37.96mg | 1% | |
| Total Carbs | 5.04g | 2% | |
| Sugars | 0.96g | 4% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 3.68g | 7% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 27.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 197.33 Kcal (826 kJ) | ||
| Calories from fat | 95.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.66g | 6% | |
|---|---|---|---|
| Cholesterol | 83.09mg | 9% | |
| Sodium | 363.76mg | 5% | |
| Potassium | 112.91mg | 1% | |
| Total Carbs | 14.99g | 2% | |
| Sugars | 2.87g | 4% | |
| Dietary Fiber | 0.51g | 1% | |
| Protein | 10.93g | 7% | |
| Vitamin C | 0.5mg | 0% | |
| Vitamin A | 0.3mg | 3% | |
| Iron | 1.1mg | 2% | |
| Calcium | 83.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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