Blinchiiki With Tvorog Recipes

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BLINCHIKI WITH TVOROG



Blinchiki With Tvorog image

These Russian pancakes have been popular since the 19th century. Fragrant, just fried aromas will excite the appetite of anyone.

Provided by Witch Doctor

Categories     Breakfast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup flour
1 cup milk
3 eggs
salt, to taste
vegetable oil (for frying)
7 ounces cottage cheese (tvorog)
1/2 cup milk, heated
7 tablespoons poppy seeds, Ground
1 cup raisins
sugar, to taste

Steps:

  • Put ground poppy seeds and raisins in hot milk and heat until dense, add sugar and cool down.
  • Combine the mixture with tvorog and 2 egg yolks (Reserve the whites).
  • Sift flour in a bowl, add milk and salt. Stir in 1 whole egg and the 2 reserved egg whites and knead dough.
  • Preheat a crepe pan and add a small amount of butter. Pour enough batter into the pan to make a thin pancake, but fry only on one side.
  • Put a pancake, fried side down on a plate, spread the filling and roll into a log. Put all the rolls on a baking sheet, brush with butter and bake in a 375 degree oven for 20 minutes.
  • Serve with milk or juice.

Nutrition Facts : Calories 472.9, Fat 16.8, SaturatedFat 5.6, Cholesterol 179.4, Sodium 321.4, Carbohydrate 62.2, Fiber 3.7, Sugar 24.1, Protein 21.5

BLINCHIIKI WITH TVOROG



Blinchiiki With Tvorog image

This is an athentic russian recipe used since 19 century. Filling can be made either from tvorog or meat or cheese/cream cheese mixture

Provided by flekakh

Categories     Breakfast

Time 1h30m

Yield 12 pieces, 4 serving(s)

Number Of Ingredients 17

1 cup flour
1 cup milk
3 eggs
1 dash salt
oil, to fry
200 g cottage cheese (tvorog is better)
1/2 cup milk
100 g poppy seeds
1 cup raisins
1 teaspoon sugar
1 1/4 cups ground poppy seeds
1/2 cup milk
1/4 cup superfine sugar
6 tablespoons raisins
1 teaspoon grated lemon zest
1 tablespoon rum
5 tablespoons honey

Steps:

  • FILLING DIRECTIONS:.
  • Put ground poppy seeds and raisins in hot milk and heat until dense, add sugar and cool down. Combine the mixture with tvorog and 2 yolks.Sift flour in a bowl, add milk and salt. Stir in 1 whole egg and 2 whites and knead dough. Bake thin pancakes, but fry only on one side. Put a pancake fried side on a plate, spread the filling and roll into a log. Put all the rolls on a baking sheet, brush with butter and bake in the oven. Serve with milk or juice.
  • POPPY SEED FILLING DIRECTIONS:.
  • In a nut/spice or coffee grinder, finely grind poppy seeds.
  • Using a small saucepan, add the milk with the sugar. Bring to a boil and add the poppy seeds and raisins. Simmer for a few minutes, stirring constantly, then remove from the heat and stir in the lemon zest, rum, and honey. Allow filling to cool for 10 minutes before using.
  • You can make more or less of them depending on the thinkness of the dough and amount of filling you put ito each piece.

Nutrition Facts : Calories 956.3, Fat 39.7, SaturatedFat 8.1, Cholesterol 166.2, Sodium 382.9, Carbohydrate 126.8, Fiber 16.3, Sugar 69.1, Protein 32.3

BLINI (RUSSIAN PANCAKES)



Blini (Russian Pancakes) image

Widely popular Russian dish, especially eaten during the Maslenitsa festival in Russia. All kinds of fillings are possible--sweet or savory.

Provided by Kangaroo495

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

4 ¼ cups milk
5 eggs
⅓ teaspoon salt
2 tablespoons white sugar
½ teaspoon baking soda
⅛ teaspoon citric acid powder
4 cups all-purpose flour
3 tablespoons vegetable oil
1 cup boiling water
⅔ cup butter, divided

Steps:

  • Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.
  • Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.
  • Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.
  • Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.
  • Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.
  • Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.

Nutrition Facts : Calories 524.5 calories, Carbohydrate 57.1 g, Cholesterol 153.3 mg, Fat 26.4 g, Fiber 1.7 g, Protein 14.4 g, SaturatedFat 13.1 g, Sodium 378.3 mg, Sugar 9.6 g

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