Breakfast
Cheese Blintz Soufflé
To fold and roll the blintz: place filling on the bottom third of the crêpe leaving a 2.5 cm/1 in. border on the sides. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides into the centre. Roll the crêpe away from you a couple of times, tucking in the edges as you roll, to completely enclose.
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Details
- Difficulty
- Easy
- Prep
- 25 min
- Active
- 25 min
- Cook
- 70 min
- Total
- 70 min
- Yield
- 6 portions
Find similar recipes
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- Category
- Breakfast
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Difficulty
- Easy
- orange
- 1
- sugar
- 30 g
- butter, unsalted
- 15 g
- ricotta cheese, fresh
- 425–450 g
- egg yolk
- 1
- salt
- 1 pinches
- sour cream, any type
- 130 g
- eggs, large
- 2
- sugar
- 30 g
- vanilla extract, natural
- 15 g
- salt
- 1 pinches
- butter, unsalted
- 60 g
- crêpes
- 6
- blueberries
- 170 g
- sugar
- 60 g
- water
- 60 g
- cornstarch
- 4 tsp
- icing sugar
- icing sugar
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 13.7 g
- Energy
- 1,844.3 kJ
- Calories
- 440.8 kcal
- Fat
- 27.9 g
- Fibre
- 1.3 g
- Carbohydrates
- 34.2 g
Cooking instructions are available on the original Cookidoo® page.
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