Pancakes with meat
Origin of the recipe
Blini with meat are a traditional Russian dish with roots in ancient Slavic culinary traditions. Originally baked as a symbol of the sun and fertility, they later became the basis for a variety of fillings, from sweet ones to hearty meat ones. The meat filling emerged when blini became an everyday food: ground beef or pork, fried with onions and spices, perfectly complemented the delicate texture of the blini. This combination is especially popular during the cold season, providing strength and warmth. Today, blini with meat are a favorite option for family dinners or holiday feasts, combining ease of preparation with a rich flavor.
What do you need for cooking?
Ingredients
For the test:
-
Milk or water
-
Eggs
-
Flour
-
Sugar
-
Salt
For the filling:
-
Minced meat
-
Vegetable oil
-
Butter
-
Onion
-
Salt
-
Pepper
-
Milk
Kitchen utensils
- Knife
- Board
- Spoon
- Whisk
- shoulder blade
- deep bowl
- Frying pan with non-stick coating
- Meat grinder or blender
Step-by-step recipe
Step 1:
Break the eggs into a large bowl.
Step 2:
Add sugar and salt to the eggs. Mix thoroughly.
Step 3:
Add 1/3 of the milk and stir.
NOTE: Milk can be replaced with cold boiled water or diluted with water in a 1:1 ratio.
Step 4:
Add flour and mix all ingredients until smooth.
Step 5:
Gradually pour in the remaining milk, continuing to knead the dough.
Step 6:
Add a few tablespoons of vegetable oil to the dough and mix.
Step 7:
Let the dough sit for 15 minutes.
Step 8:
Heat a frying pan and grease it with vegetable oil.
Step 9:
Pour a ladle of batter into the pan and quickly spread it over the bottom by tilting the pan.
Step 10:
Lightly fry the pancake on one side over medium heat.
Step 11:
Carefully flip the pancake with a spatula and fry the other side.
Step 12:
Place the finished pancake on a plate.
Step 13:
Repeat steps 7–11 until you run out of batter. This amount of batter will make about 30–35 thin crepes. Next, prepare the crepe filling.
Step 14:
Add vegetable oil and butter to a heated frying pan.
Step 15:
Add finely chopped onion and fry until golden brown.
Step 16:
Add the meat to the pan and fry it with the onion until cooked through. Season the filling with salt and pepper to taste.
Step 17:
Pour in the milk and mix the filling well.
Step 18:
Fry the meat in a frying pan until done.
Step 19:
When the filling is ready, remove it from the heat, let it cool and pass it through a meat grinder.
Step 20:
Place the meat filling on each pancake and roll it into an envelope or roll.
Step 21:
Grease a baking dish with melted butter. Place the blini and meat in the dish and brush with butter or sour cream.
Step 22:
Bake the pancakes until golden brown.
Step 23:
The remaining portion of the pancakes can be fried in a frying pan. To do this, heat the pan, brush it with melted butter, and fry the pancakes until golden brown.
Step 24:
Bon appetit!
Cooking tips
Thanks to the high egg content, the pancakes are thin, elastic, and without holes, making them ideal for stuffing and not tearing when filled with filling and then rolled.
Cook the pancakes over medium heat. Too high a temperature will cause them to burn, while too low a temperature will result in the pancakes taking too long to cook and becoming too dense.
Don't overcook the pancakes; they should remain light in color, as they will be stuffed and fried with the filling. Flip the pancake as soon as the surface is set.
Use the right pan. For thin pancakes, flat-bottomed pans with low sides are best.
Don't fry pancakes in the same pan all day. Let it cool between batches to prevent burning.
Filled crepes can be frozen. To do this, cool them by freezing them on a board for 1–2 hours, then transfer them to an airtight container or bag. Store at -18°C for up to 2 months. To serve, simply fry them in oil on both sides until golden brown—no need to defrost.
