Description
Russian Blini are thin, delicate pancakes traditionally stuffed with savory or sweet fillings, making them perfect for breakfast or as a main course. This recipe features a tender blini batter enriched with eggs and butter, filled with either a savory ground meat and onion mixture or a sweet farmer’s cheese filling. Served with classic accompaniments like sour cream and fresh dill or fruit preserves, these stuffed blini bring authentic Russian flavors to your table.
Ingredients
Scale
For the Blini Batter
- 1 cup all-purpose flour
- 1½ cups warm milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- ¼ teaspoon salt
- ½ teaspoon baking powder (optional for fluffier texture)
For the Savory Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 cup cooked ground beef or chicken
- Salt and pepper to taste
For the Sweet Filling (Optional)
- 1 cup sweetened farmer’s cheese or ricotta
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
For Serving
- Sour cream
- Fresh dill (for savory blini)
- Fruit preserves or jam (for sweet blini)
Instructions
- Prepare the batter: In a mixing bowl, whisk the eggs and sugar together until light and airy. Gradually add the warm milk, then sift in the flour, salt, and baking powder if using. Whisk until the batter is smooth and free of lumps, then stir in the melted butter. Allow the batter to rest for 15–20 minutes to improve texture.
- Cook the blini: Heat a nonstick skillet over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of batter into the pan and swirl to coat the bottom evenly with a thin layer. Cook until the edges lift and the underside is golden brown, about 1–2 minutes. Flip carefully and cook for another 30–60 seconds until just cooked through. Remove and keep warm. Repeat with the remaining batter.
- Make the savory filling: Heat olive oil in a skillet and sauté the finely chopped onion until soft and translucent. Add the cooked ground beef or chicken, season with salt and pepper, and cook together until heated through. Adjust seasoning as needed.
- Make the sweet filling (optional): In a bowl, combine the sweetened farmer’s cheese or ricotta with sugar and vanilla extract. Mix until smooth and well incorporated.
- Assemble the blini: Place a spoonful of your chosen filling in the center of each blin. Fold the sides over the filling, then roll up the pancake into a neat parcel to encase the filling securely.
- Reheat the filled blini: Warm a skillet over medium heat with a small amount of butter. Place the stuffed blini seam-side down and reheat gently until warmed through and slightly crisped on the outside.
- Serve: For savory blini, garnish with sour cream and fresh dill. For sweet blini, serve alongside fruit preserves or dust with powdered sugar for added sweetness.
Notes
- Blini can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage.
- Reheat gently in a skillet or microwave before serving to maintain softness and flavor.
- Customize the fillings by adding sautéed mushrooms, smoked salmon, mashed potatoes, or your favorite ingredients for variety.
- Use gluten-free flour if you require a gluten-free version, though texture may vary slightly.
- Baking powder is optional but helps create fluffier blini if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Breakfast
- Method: Stovetop
- Cuisine: Russian
Nutrition
- Serving Size: 1 blin with filling
- Calories: 190
- Sugar: 3g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 55mg
