Lemon Blintz
Ingredients
Instructions
- Sift flour into a medium bowl.
- Make a well in the centre and gradually whisk in combined eggs and milk until smooth.
- Refrigerate for 30 minutes.
- Combine Philly*, cottage cheese, sultanas, sugar, and rind until smooth.
- Melt one teaspoon of the butter in a non-stick frying pan.
- When it bubbles pour 1/4 cup of the batter evenly into pan.
- Cook pancake until lightly browned underneath, then turn over and cook until golden.
- Set aside and repeat with batter to make 8.
- Spoon two tablespoons of Philly* mixture into the centre of each pancake.
- Fold in sides of pancake to make a parcel.
- Add a further teaspoon of extra butter to the pan and cook both sides of each parcel.
- Remove from pan and set aside.
- Combine remaining extra butter, lemon juice and extra sugar in pan and simmer two minutes.
- Serve over blintz.
Nutrition & Diet Analysis (per serving)
661
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).