Blinchiki with Cottage Cheese Filling

We transform traditional blinchiki into a high-protein, light breakfast option using a cottage cheese filling and extra egg white.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 150 g (approx. 2/3 cup) semi-skimmed milk · 68 kcal in the whole recipe
• 100 g (2 whole) eggs · 143 kcal in the whole recipe
• 33 g (1 large) egg white · 17 kcal in the whole recipe
• 60 g (approx. 1/2 cup) all-purpose flour · 210 kcal in the whole recipe
• 250 g low-fat cottage cheese (or farmer's cheese/tvorog) · 180 kcal in the whole recipe
• 10 g (1 tsp) sugar · 39 kcal in the whole recipe
• 7 g (1/2 tbsp) butter · 50 kcal in the whole recipe
• 40 g (2 tbsp) light sour cream (smetana alternative) · 54 kcal in the whole recipe
• Pinch of salt and vanillin

Method

1. Whisk the milk, 1 whole egg, egg white, flour, and a pinch of salt until a smooth, thin batter forms.

   

2. In a separate bowl, mix the low-fat cottage cheese, remaining 1 whole egg, sugar, and vanillin until creamy.

   

3. Heat a non-stick skillet over medium heat, melt half of the butter, and cook thin crepes for 1-2 minutes per side.

   

4. Spoon the cottage cheese mixture evenly onto each crepe, fold the sides inward, and roll up firmly.

   

5. Melt the remaining butter in the pan, warm the folded blinchiki on medium heat for 2 minutes until golden, and serve with light sour cream.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.