Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "398d50f791e340ac8d584ef1c4f61db7",
    "updated": "2025-04-23T09:34:58.899Z",
    "title": "Creamy Stuffed Blintzes",
    "subtitle": "Keto Option",
    "description": null,
    "ingredients": [
      {
        "section": "Batter",
        "ingredients": [
          "eggs",
          "hard-boiled eggs",
          "cream cheese (½ cup) (kite hill brand cream cheese style spread if dairy-free), softened",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "vanilla or almond extract",
          "fine sea salt"
        ]
      },
      {
        "section": "Filling",
        "ingredients": [
          "cream cheese (½ cup) (kite hill brand cream cheese style spread if dairy-free), softened",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "egg",
          "vanilla extract"
        ]
      },
      {
        "section": "For the Pan",
        "ingredients": [
          "unsalted butter (or avocado oil if dairy-free)"
        ]
      },
      {
        "section": "Optional Garnishes",
        "ingredients": [
          "chocolate sauce",
          "fresh mint leaves"
        ]
      }
    ],
    "instructions": [
      "Combine the raw eggs, hard-boiled eggs, cream cheese, sweetener, extract, and salt in a blender. Blend until completely smooth.",
      "Lightly coat an 8-inch crepe pan or nonstick skillet with coconut oil spray and heat over medium-high heat. Once hot, pour ¼ cup of batter into the skillet, swirling to coat the bottom evenly. Cook for approximately 2 minutes per side, or until golden brown. Repeat with the remaining batter, lightly greasing the pan between each blintz. Stack the cooked blintzes on a plate and cover with a towel to prevent drying.",
      "In a small bowl, combine the cream cheese, sweetener, egg, and vanilla. Beat with a hand mixer until smooth and well combined.",
      "Preheat oven to 400°F (200°C). Place approximately 2 heaping tablespoons of filling onto the center of each blintz. Fold in the sides, then tightly roll up each blintz like a burrito.",
      "Melt the butter in a large oven-safe skillet over medium heat. Place the filled blintzes seam-down in the melted butter. Cook for about 2 minutes per side, until golden brown.",
      "Transfer the skillet to the preheated oven. Bake for 6 minutes, or until the blintzes are golden and the filling is heated through. Serve warm, optionally garnished with chocolate sauce and fresh mint leaves.",
      "Leftover blintzes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven on a baking sheet for about 5 minutes, or until heated through."
    ],
    "notes_ingredients": "Kite Hill brand cream cheese style spread is a suitable dairy-free alternative. Avocado oil can be used in place of butter for a dairy-free option.",
    "notes_instructions": "For a convenient breakfast, prepare the batter the night before and store it, covered, in the blender jar in the refrigerator. Alternatively, assemble the filled and folded blintzes ahead of time and store them in an airtight container in the refrigerator for up to 3 days before cooking."
  }
]