Blinchiki with Tvorogv

Blinchiki with Tvorogv Recipe - Vegetarian Food from Ukraine

Region / culture: Ukraine | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Blinchiki with Tvorog is a classic dish that combines the delicate, thin pancakes known as Blinchiki with a rich, creamy filling made from Tvorog, or cottage cheese. This dish is a beloved staple in many Eastern European cuisines, offering a perfect balance of sweetness and texture. Ideal for breakfast, dessert, or a snack, Blinchiki with Tvorog is versatile and can be enjoyed at any time of the day. This recipe will guide you through the steps to create this delightful dish, ensuring a delicious outcome that can be shared with family and friends.

History

The history of Blinchiki dates back to ancient times, with variations of thin pancakes being found in many cultures around the world. In Eastern Europe, particularly in Russia and Ukraine, Blinchiki have been a traditional food for centuries, often filled with sweet or savory ingredients. The addition of Tvorog as a filling is a more modern adaptation, making the dish richer and more nutritious. Tvorog, a type of fresh cheese similar to cottage cheese, has been a staple in Eastern European diets for its high protein content and versatility in recipes. Together, Blinchiki and Tvorog create a dish that is deeply rooted in tradition yet adaptable to contemporary tastes.

Ingredients

1 cup of flour
1 cup of milk
3 eggs
salt
oil to fry

Filling

200 g of tvorog (cottage cheese)
0.5 cup of milk
100 g of poppy seeds
1 cup of raisins
sugar

How to prepare

In a saucepan, combine ground poppy seeds and raisins with hot milk. Heat the mixture until it thickens. Then, add sugar and allow it to cool down.
In a separate bowl, mix the thickened mixture with tvorog (cottage cheese) and 2 egg yolks.
In a large bowl, sift flour and add milk and salt. Stir in 1 whole egg and 2 egg whites. Knead the dough until well combined.
Heat a frying pan and pour a thin layer of the dough mixture. Fry the pancake on one side only. Transfer the cooked pancake onto a plate, with the fried side facing up. Spread the filling on the pancake and roll it into a log shape.
Place all the rolled pancakes on a baking sheet. Brush them with butter and bake in the oven.
Serve the rolls with milk or juice.

Variations

1. Sweet Variations: Add a teaspoon of vanilla extract or cinnamon to the filling for extra flavor.
2. Savory Variations: Replace the sweet filling with a mixture of sautéed mushrooms, onions, and grated cheese for a savory twist.

Cooking Tips & Tricks

1. Ensure the batter is smooth and free of lumps by thoroughly mixing the ingredients.

2. Use a non-stick frying pan to prevent the Blinchiki from sticking and tearing.

3. Keep the heat at a medium to low level to cook the pancakes evenly without burning.

4. When filling the pancakes, don’t overfill to avoid the filling from spilling out during rolling.

5. Brushing the rolled Blinchiki with butter before baking adds a golden color and enhances the flavor.

Serving Suggestions

Serve the Blinchiki with Tvorog warm, accompanied by a dollop of sour cream or a drizzle of honey for added flavor. Fresh berries or a fruit compote can also complement the dish beautifully.

Cooking Techniques

The key technique in this recipe is the preparation of the thin pancakes, which requires a gentle hand to spread the batter thinly and evenly across the pan. Baking the filled pancakes is another crucial step, as it helps to meld the flavors and achieve a slightly crispy texture.

Ingredient Substitutions

1. Gluten-Free: Use a gluten-free flour blend in place of regular flour to make this dish gluten-free.

2. Vegan: Substitute the Tvorog with a vegan cheese alternative, use plant-based milk, and replace the eggs with a flaxseed or chia seed mixture.

Make Ahead Tips

Prepare the filling in advance and store it in the refrigerator for up to two days. The pancakes can also be made ahead of time and reheated in the oven before serving.

Presentation Ideas

Serve the Blinchiki on a platter, garnished with powdered sugar and fresh mint leaves for an elegant presentation. A side of fruit salad can add color and freshness to the dish.

Pairing Recommendations

Blinchiki with Tvorog pairs well with a light, fruity white wine or a cup of strong black tea, depending on the time of day and personal preference.

Storage and Reheating Instructions

Store leftover Blinchiki in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warm throughout.

Nutrition Information

Calories per serving

A single serving of Blinchiki with Tvorog contains approximately 350 calories. This makes it a moderately energy-dense meal, suitable for breakfast or a hearty snack.

Carbohydrates

Each serving of Blinchiki with Tvorog contains approximately 45 grams of carbohydrates. The primary sources of carbohydrates in this dish are flour and sugar, providing energy. The raisins also contribute natural sugars and a small amount of dietary fiber.

Fats

This dish contains about 10 grams of fat per serving, with the main sources being the eggs, Tvorog, and oil used for frying. Using low-fat Tvorog can reduce the overall fat content.

Proteins

Blinchiki with Tvorog is a good source of protein, offering about 15 grams per serving. The protein comes mainly from the Tvorog, eggs, and milk, making it a satisfying option for meal times.

Vitamins and minerals

This dish is rich in several vitamins and minerals, including calcium from the Tvorog and milk, iron from the poppy seeds, and various B vitamins from the eggs and flour. Raisins also provide potassium and a small amount of vitamin C.

Alergens

Common allergens in this recipe include dairy (milk, Tvorog), eggs, and gluten (flour). Individuals with sensitivities to these ingredients should exercise caution.

Summary

Blinchiki with Tvorog is a balanced dish, offering carbohydrates for energy, proteins for muscle repair and growth, and fats for nutrient absorption. It also provides essential vitamins and minerals, making it a nutritious addition to any diet.

Summary

Blinchiki with Tvorog is a delightful dish that combines the soft, delicate texture of thin pancakes with the creamy richness of Tvorog filling. This recipe not only offers a delicious taste experience but also provides nutritional benefits, making it a great choice for any meal. With its deep historical roots and versatility in preparation, Blinchiki with Tvorog is sure to become a cherished addition to your culinary repertoire.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Blinchiki with Tvorogv. It was a crisp autumn day, and I was visiting my dear friend Olga in her cozy kitchen. Olga was a master in the art of Russian cuisine, and I always loved learning new recipes from her.

As I sat at her kitchen table, sipping on a cup of hot tea, Olga pulled out an old, tattered cookbook from the shelf. She flipped through the pages with a smile on her face, her eyes sparkling with excitement. And there it was - the recipe for Blinchiki with Tvorogv.

Olga explained to me that Blinchiki were delicate and thin Russian crepes, and Tvorogv was a creamy and slightly tangy cheese filling. The combination of the two was simply divine, she said, and it was a traditional dish that was often served during special occasions and celebrations.

I watched intently as Olga demonstrated how to make the batter for the Blinchiki. She mixed together flour, eggs, milk, and a pinch of salt, whisking until the batter was smooth and free of lumps. Then, she poured a ladleful of batter into a hot, buttered skillet, swirling it around to create a thin layer of crepe. The kitchen was filled with the delicious aroma of cooking batter, and my mouth watered in anticipation.

Once the Blinchiki were cooked, Olga showed me how to make the Tvorogv filling. She mixed together fresh farmer's cheese, sugar, and a hint of vanilla extract until it was smooth and creamy. Then, she spooned the filling onto each Blinchik, folded them into neat little packages, and topped them with a dollop of sour cream.

As we sat down to enjoy our Blinchiki with Tvorogv, I couldn't help but marvel at the flavors that danced on my tongue. The crepes were light and airy, with a hint of sweetness, while the cheese filling was rich and creamy, with just a touch of tanginess. It was a perfect balance of flavors and textures, and I knew that I had to learn how to make this dish myself.

Over the next few weeks, I practiced making Blinchiki with Tvorogv in my own kitchen. I experimented with different fillings - adding fresh berries, honey, and even a drizzle of chocolate sauce. Each time I made the dish, I felt a sense of pride and joy, knowing that I was carrying on a tradition that had been passed down through generations.

I shared the recipe with my family and friends, and they all marveled at the delicious flavors of the Blinchiki with Tvorogv. They couldn't believe that I had made such a complex and delicate dish, but I assured them that with a little practice and patience, anyone could master the art of Russian cuisine.

As the years passed, I continued to make Blinchiki with Tvorogv for special occasions and gatherings. It became a beloved dish in our family, and I loved seeing the smiles on my loved ones' faces as they savored each bite. And every time I made the dish, I thought of Olga and the day she had shared the recipe with me, passing on a piece of her heritage and love for cooking.

Now, as I sit in my own kitchen, preparing a batch of Blinchiki with Tvorogv for my grandchildren, I can't help but feel a sense of nostalgia and gratitude. This recipe has become a part of who I am, a reminder of the joy and connection that food can bring to our lives. And as I watch my grandchildren eagerly devouring the crepes, their faces lit up with delight, I know that I have truly made Olga proud.