Cook the Book: Goat Cheese Blintzes

Cook the Book: Goat Cheese Blintzes is a lacto ovo vegetarian main course. This recipe makes 4 servings with 481 calories, 20g of protein, and 30g of fat each. For $2.39 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 40 minutes. 60 people have tried and liked this recipe. Head to the store and pick up goat cheese, goat milk, eggs, and a few other things to make it today. It is brought to you by Serious Eats. With a spoonacular score of 47%, this dish is solid. If you like this recipe, take a look at these similar recipes: Cook the Book: Goat Cheese Brownies, Cook the Book: Goat Cheese Danishes, and Cook the Book: Goat Cheese Bread Pudding.

Servings: 4

 

Ingredients:

4 tablespoons (55 g) goat butter (or unsalted cow butter, if you must)

1 large egg yolk

2 large eggs, at room temperature

1 cup (125 g) all-purpose flour

8 ounces (225 g) fresh chèvre or soft goat cheese

1 cup (240 ml) regular or low-fat goat milk (or cow milk, if you must)

1/4 teaspoon salt

2 tablespoons sugar

1/2 teaspoon vanilla extract

Equipment:

food processor

blender

paper towels

frying pan

cutting board

kitchen towels

bowl

Cooking instruction summary:

Procedures 1 Whir the two eggs and the milk in a blender (preferably) or a food processor fitted with the chopping blade until creamy. Add the flour and salt; blend or process until smooth. 2 Lightly grease an 8-inch (20-cm) nonstick skillet with a little butter on some wadded up paper towel. Set the skillet over medium heat, let it warm up a bit, then pour in 2 tablespoons of the flour batter. Swirl and shake the skillet so that the batter evenly covers its bottom. Cook until set, about 30 seconds. Flip the crepe, then cook for another 30 seconds or so, just until firm. Transfer the crepe from the skillet to a plate or cutting board; cover with a clean kitchen towel. Butter the skillet again, add 2 more tablespoons of batter, and keep going, repeating ad nauseam, until you have 16 crepes. 3 For the filling, stir the fresh chèvre or soft goat cheese, egg yolk, sugar, and vanilla in a big bowl until creamy. Set one of the crepes on your work surface, mound 2 teaspoons of this cheese mixture in the middle of the crepe, flatten the filling a little, fold the two sides of the crepe to your left and right over the filling, fold up the bottom, the part nearest you. Now roll the crepe away from you so that it folds up into a little packet. Set aside under a clean kitchen towel and continue filling all the crepes. 4 Heat a large skillet over medium heat. Add 2 tablespoons of the butter and about half the blintzes. Fry them on both sides until crisp and brown, about 4 minutes in all, turning once. Transfer these to a serving platter, add the remaining 2 tablespoons butter to the skillet, and fry the rest of them.

 

Step by step:


1. Whir the two eggs and the milk in a blender (preferably) or a food processor fitted with the chopping blade until creamy.

2. Add the flour and salt; blend or process until smooth.

3. Lightly grease an 8-inch (20-cm) nonstick skillet with a little butter on some wadded up paper towel. Set the skillet over medium heat, let it warm up a bit, then pour in 2 tablespoons of the flour batter. Swirl and shake the skillet so that the batter evenly covers its bottom. Cook until set, about 30 seconds. Flip the crepe, then cook for another 30 seconds or so, just until firm.

4. Transfer the crepe from the skillet to a plate or cutting board; cover with a clean kitchen towel. Butter the skillet again, add 2 more tablespoons of batter, and keep going, repeating ad nauseam, until you have 16 crepes.

5. For the filling, stir the fresh chèvre or soft goat cheese, egg yolk, sugar, and vanilla in a big bowl until creamy. Set one of the crepes on your work surface, mound 2 teaspoons of this cheese mixture in the middle of the crepe, flatten the filling a little, fold the two sides of the crepe to your left and right over the filling, fold up the bottom, the part nearest you. Now roll the crepe away from you so that it folds up into a little packet. Set aside under a clean kitchen towel and continue filling all the crepes.

6. Heat a large skillet over medium heat.

7. Add 2 tablespoons of the butter and about half the blintzes. Fry them on both sides until crisp and brown, about 4 minutes in all, turning once.

8. Transfer these to a serving platter, add the remaining 2 tablespoons butter to the skillet, and fry the rest of them.


Nutrition Information:

Quickview
476k Calories
19g Protein
29g Total Fat
32g Carbs
6% Health Score
Limit These
Calories
476k
24%

Fat
29g
45%

  Saturated Fat
18g
113%

Carbohydrates
32g
11%

  Sugar
9g
10%

Cholesterol
201mg
67%

Sodium
518mg
23%

Get Enough Of These
Protein
19g
39%

Vitamin B2
0.59mg
35%

Selenium
23µg
33%

Phosphorus
313mg
31%

Copper
0.51mg
25%

Vitamin A
1239IU
25%

Vitamin B1
0.33mg
22%

Folate
82µg
21%

Calcium
186mg
19%

Iron
3mg
17%

Manganese
0.29mg
15%

Vitamin D
1µg
13%

Vitamin B5
1mg
12%

Vitamin B6
0.24mg
12%

Vitamin B3
2mg
11%

Zinc
1mg
9%

Vitamin B12
0.48µg
8%

Magnesium
27mg
7%

Potassium
213mg
6%

Vitamin E
0.85mg
6%

Fiber
0.84g
3%

Vitamin K
2µg
2%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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