Russian blini with mushroom filling

    55 min

    Thin Russian pancakes, blini, are filled with a creamy mushroom and cheese filling.

    4 people made this

    Serves: 4 

    • For the blini
    • 480ml milk
    • 2 eggs
    • 1 pinch salt
    • 2 tablespoons caster sugar
    • 250g plain flour
    • 3 tablespoons vegetable oil
    • 3 tablespoons butter
    • For the filling
    • 1 onion
    • 200g mushrooms
    • 2 tablespoons plain flour
    • 1 tablespoon vegetable oil
    • 1 tablespoon butter
    • 240ml milk
    • 2 tablespoons cream
    • 250g cheese
    • salt and pepper to taste
    • a little bit of minced parsley or dill

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. For the blini blend milk with eggs, salt, and sugar. Add flour. Let stand for 10 minutes.
    2. Heat 1 tablespoon vegetable oil and 1 tablespon butter in non-stick pan. Pour 2 to 3 tablespoons of the blini mixture in the pan. Fry till top will no longer look wet. Flip with spatula and fry on other side. Stack blinis on the plate. Add more oil and butter to the pan as needed.
    3. Chop onion and mushrooms. Saute onion along with mushrooms in 1 tablespoon oil and 1 tablespoon butter. Add flour and cook for another 2 to 3 minutes. Add milk and cream and let come to a simmer. Add 200g of the cheese and simmer until melted. Season with salt and pepper and stir in the herbs.
    4. Preheat oven to 200 C / Gas 6.
    5. Top the pancakes with the filling, roll them up and arrange in a baking dish. Scatter the remaining cheese on top.
    6. Bake until the cheese is melted, 10 to 15 minutes.

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