Blintz salato con bietola verde

Ingredienti

• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsweetened almond milk or soy milk
• 1 egg
• 1 tablespoon olive oil
• Nonstick spray
• 1 small russet potato (plus water for boiling)
• 1 teaspoon kosher salt
• 2 bunches green chard
• 1/2 cup chopped chard stems
• 1 cup chopped onions
• 2 tablespoons chopped garlic
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Preparazione

1. 1

   For The Crepe/Blintz:

2. 2

   Whisk together the flour, baking powder, and salt.

3. 3

   In another bowl, whisk together the milk, egg, and oil.

4. 4

   Add the flour mixture into the milk mixture.

5. 5

   Whisk until smooth.

6. 6

   Allow batter to rest 20 minutes before making the crepes.

7. 7

   Lightly spray a 6” Teflon pan with nonstick spray.

8. 8

   Over medium heat, add 2 oz. of crepe batter and allow the batter to cover the entire surface area of the pan.

9. 9

   When the crepe has turned a light golden brown, remove from the pan and place on wax paper.

10. 10

    Repeat with remaining batter.

11. 11

    For The Filling:

12. 12

    Peel the potato and slice into 1/4-inch slices.

13. 13

    Place the potato slices in a small saucepot and submerge with water. Add the salt.

14. 14

    Bring to a simmer and cook until the potatoes are tender.

15. 15

    Strain the mixture and discard the water. Mash the potato with a fork. Set aside.

16. 16

    Remove the chard leaves from their stems.

17. 17

    Blanch the leaves in salted boiling water until tender, about 1 minute.

18. 18

    Drain the leaves from the water and squeeze out any excess water from the leaves.

19. 19

    In a sauté pan, cook the chard stems, onions,and garlic together until tender.

20. 20

    Add the chopped chard leaves. Continue to cook and stir for 1 minute. Allow the mixture to cool down.

21. 21

    Once cool, fold in the mashed potato. Season with the salt and pepper.

22. 22

    Stuff each crepe with 1/4 cup filling and roll into cylinders, tucking in the ends.

23. 23

    Place the rolled crepes in a baking dish that was coated with nonstick spray or margarine.

24. 24

    Re-heat in a 350°F oven for 10-12 minutes.