About this recipe: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.
For the blini
150g plain flour
1 tablespoon granulated sugar
1 pinch salt
50g butter, melted
vegetable oil, for frying
For the filling
350g boiled beef
2 onions, diced
salt and pepper to taste
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Method Prep:10min › Cook:40min › Ready in:50min
For the blini, whisk together the milk, eggs, flour, sugar and salt. Add melted butter; whisk well. Let stand 15 to 20 minutes.
For the filling, very finely chop the boiled beef until it is an even texture. Alternatively run through a meat grinder. Set aside.
Cook the onion in the butter for 10 minutes over medium low heat till golden. Add beef, salt and pepper and cook over medium heat 10 minutes.
Heat non-stick or well-seasoned cast-iron frying pan on medium heat. (It's important that frying pan is well heated, so blini don't stick.) Pour in 1 teaspoon oil. When oil is hot, add 3 to 4 tablespoons of blini batter per pancake (depending on pan size), and quickly rotate the pan to spread the batter into a thin layer. When edges are brown, flip to other side and fry 1 to 2 more minutes.
Remove blini from the pan. Add 2 tablespoons of filling on one side. Fold over the edges, then roll up. Repeat with remaining batter and filling.
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.