Thin Russian pancakes, blini, are filled with a creamy mushroom and cheese filling.
2 people made this
For the blini
1 pinch salt
2 tablespoons caster sugar
250g plain flour
3 tablespoons vegetable oil
3 tablespoons butter
For the filling
2 tablespoons plain flour
1 tablespoon vegetable oil
1 tablespoon butter
2 tablespoons cream
salt and pepper to taste
a little bit of minced parsley or dill
Method Prep:10min › Cook:45min › Ready in:55min
For the blini blend milk with eggs, salt, and sugar. Add flour. Let stand for 10 minutes.
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.
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.
Preheat oven to 200 C / Gas 6.
Top the pancakes with the filling, roll them up and arrange in a baking dish. Scatter the remaining cheese on top.
Bake until the cheese is melted, 10 to 15 minutes.