Cooking in progress....

Grandma Reilkoff's Authentic Russian Blintze

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.2982
Energy (kCal)895.09
Carbohydrates (g)80.6367
Total fats (g)48.8325
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Batter should be quite runny (compared to pancake batter, say). Use a HOT (but not quite smoking) non-stick pan, covering the bottom of the pan thinly with batter. Lift pan and spread batter to edges as best you can. | 2. When the edges start to brown, fold in half and remove from pan. | 3. Continue making one blintze per pan until batter is finished (use a couple of pans if needed). | 4. NOTE: **If blintzes don't easily remove from pan, add another tablespoon of oil to the batter. The temperature of your pan may also be at play - it needs to be quite hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 3 214.5 1.08 18.84 14.265
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    milk 1 cup 148.84 11.6632 7.686 7.9788
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    salt 1 pinch - - - -
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

    Similar Recipes by Processes Similar Recipes by Category Composition