| Ingredients:
Blinchiki
2 eggs, separated.
1 1/2 tsp soft butter.
1/2 tsp salt.
1/2 tsp sugar.
3 cups milk.
2 cups flour.
Filling
500g beef mince.
1 medium onion.
1 tbsp butter.
2-3 hard boiled eggs.
1/2 cup parsley.
1/2 cup dill.
Salt and pepper.
25g butter for frying.
|
Method:
Blinchiki
Separate the egg yolks from
the whites and place into separate bowls, using
a large mixing bowl for the yolks.
Beat the egg yolks with the butter,
salt and sugar until creamy. Add the milk. Gradually
add the sifted flour, stirring continuously to
make a smooth batter. If lumps exist, put the
mixture through a sieve. The mixture needs to
be thin and should slide off a spoon. If it doesn't,
add more milk until it does.
Beat the egg
whites until stiff and fold carefully into the
batter.
Heat a small nonstick frying pan
and melt a small amount of butter. Using a ladle,
add enough batter to thinly cover the bottom of
the pan.
Cook the blinchiki on one side only.
When cooked stack them onto a plate under a pot
or casserole lid to keep them warm and moist as
you continuing cooking.
Reserve 1/4 cup of uncooked batter.
Filling
Chop the onions and saute them
in butter in a frying pan. Add the minced beef,
chopped hard boiled eggs, and the herbs. Season
with salt and pepper to taste.
Spread a thin layer of meat filling
over the cooked side of the blinchiki. Folded
the opposite sides of the pancake in, then roll
up the third side. Brush the fourth side with
a small amount of the reserved batter and press
together so that the rolls will not unravel.
Heat approximately 25g of butter
in a frying pan. Place the stuffed pancakes into
the pan and cook on all sides until golden. Remove
from the pan when cooked and place them on a paper
towel to absorb any remaining cooking oils.
Serving
Serve with sour cream
and fresh parsley.
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