Not the canape-sized blini, these larger pancakes are filled with a simple but hearty beef and onion mixture. The flavour comes from the generous amount of onion and frying the mix well, at least 10 minutes. You can also pan-fry the rolled blini at the end in a bit of oil for even more flavour.
Rolled pancakes can be pan fried for crispy texture.
Flipping thin blini is a skill! Some people flip with their fingers by grabbing the edge of pancake. There is a Russian saying "The first blini is always ruined", since it usually takes some adjustment in temperature and amount of batter poured to get it just right.