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Ингредиенты
- 3 lrg Large eggs
- 1/4 c. water
- 1/4 c. lowfat milk
- 1 pch salt
- 1Â 1/2 tsp sugar
- 1/2 c. all-purpose flour
- 1/2 tsp baking pwdr
- 2 Tbsp. unsalted butter, melted
- 1 Tbsp. unsalted butter, for sauteing
- Â Â Beet Glaze
- 2 med beets, from a jar
- 1 x juice of half lemon
- 1/3 c. to 1/2 c. water
- Â Â Coarse salt and freshly cracked black pepper
- 1 Tbsp. butter
- Â Â Mushroom Stuffing
- 3/4 ounce dry porcini mushrooms
- 1 c. boiling water
- 3 Tbsp. extra virgin olive oil
- 2 x shallots, minced
- 1 clv garlic, chopped
- 1 sm leek, white part only, minced
- 4 ounce cremini mushrooms, minced
- Â Â Coarse salt and freshly cracked black pepper
- 2 Tbsp. lemon juice
- 2 Tbsp. vermouth
- 2 Tbsp. minced fresh tarragon
- 1/4 c. minced parsley
- 1 c. mascarpone cheese
- 4 ounce sharp, hard goat cheese, grated
- Â Â Assembly
- 2 Tbsp. butter
- Â Â Minced parsley, for garnish
- 1/4 c. lowfat sour cream
Инструкции
- Slightly beat the Large eggs in a medium bowl and whisk in water, lowfat milk, salt and sugar.
- Sift flour and baking pwdr and stir into liquid mix.
- The batter should resemble thick whipping cream.
- Stir in the melted butter.
- Let batter sit for half and hour or possibly till it comes to room temperature and the bubbles settle.
- Lightly butter an 8-inch nonstick skillet on medium heat.
- Add in 3 to 4 tbsp. batter and swirl to coat bottom of skillet.
- Cook till bottom is set.
- Flip blintz and cook another 30 seconds.
- Repeat with remaining batter.
- You should have sufficient batter to make about 10 blintzes.
- Beet Glaze:Put the beets, lemon juice and some water in a food processor and puree till smooth, adding more water if necessary.
- Season with salt and pepper.
- Strain the beet puree into a small saucepan and simmer for a few min on low heat till smooth.
- Remove the saucepan from the heat and stir the butter into the beet puree.
- Mushroom Stuffing:Soak porcini mushrooms in boiling water for 20 min.
- Remove the mushrooms and chop finely.
- Strain the soaking liquid through a cheesecloth-lined sieve and reserve 3 tbsp of the mushroom soaking liquid.
- Heat oil in a large saucepan on medium-low heat and caramelize shallots, garlic and leek till golden brown and soft, about 8 min.
- Add in the porcini and the cremini mushrooms and cook till the cremini have released their juices, about 4 min.
- Season with salt and pepper.
- Turn the heat up to medium, and deglaze the pan with lemon juice, vermouth, and the 3 tbsp. soaking liquid till reduced to a syrup, about 1 to 2 min.
- Sprinkle with the tarragon and parsley.
- In a large bowl combine mushroom mix and the mascarpone and add in the goat cheese.
- Season to taste with salt and pepper.
- Assembly:Spoon 2 heaping tbsp. mushroom mix along the edge of each blintz.
- Roll the blintz over the filling.
- Fold the sides in toward the middle.
- Fold the blintz into a flat rectangle.
- Heat 1 tbsp. butter in a large nonstick pan.
- In 2 batches, fry the blintzes till golden brown, about 2 min per side, adding more butter to the pan when necessary.
- Serve the blintzes with a dollop of lowfat sour cream, the Beet Glaze and some parsley sprinkled on top.
- I think these blintzes, oozing with melted mascarpone and goat cheese, are absolutely sinful. The blintz originated in the Ukraine - it's a tender, thin crepe or possibly pancake which is rolled around a sweet or possibly savoury filling and fried in oil. The blintz can be made with any flour. Use beets, from a jar, which have been preserved in water, vinegar and sugar but no pickling spices.
- Yield is 10 blintzes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 10 servings | |
| Calories 198 | |
| Calories from Fat 142 | 72% |
| Total Fat 16.15g | 20% |
| Saturated Fat 7.77g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 185mg | 8% |
| Potassium 158mg | 5% |
| Total Carbs 8.26g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.42g | 2% |
| Protein 5.61g | 9% |
