March 13, 2011

Crepes ("Blini", "Blinchiki") with Meat Filling

  • 2 eggs
  • 2-3 tablespoons sugar
  • 1-2 teaspoons pure vanilla extract
  • Pinch of salt
  • 1/2 liter (1/2 quart) milk
  • 1.5-2 cups all-purpose flour
  • Vegetable oil
  • 1 tablespoon butter
  • 1 lb cooked lean ground beef
  • 2 eggs
  • 2 tablespoons butter
  • 1/2 medium onion
  • Dill (optional)
  • Vegetable oil
  • Salt, pepper to taste
  1. Whisk the eggs well with sugar; add salt, vanilla, and milk.
  2. Gradually add flour, melted butter, and mix well. The batter must be thin.
  3. Heat a nonstick skillet, brush it with oil, and pour the batter with a ladle. (Pour a thin layer of batter onto the skillet).
  4. When the bottom of the crepe is golden-brown, carefully flip it.
  5. Put 2-3 teaspoons of filling on each crêpe (close to the edge); roll it, tuck in the ends, and finish rolling (like a burrito). Fry on both sides until golden-brown. ENJOY!!
  1. Cut the meat very finely or grate it.
  2. Chop the onion very finely and sauté in a skillet in hot oil until golden-brown.
  3. Add the meat to the onion and sauté an additional 3-4 minutes.
  4. Boil, peel, and chop the eggs.
  5. Mix everything in a large bowl; add salt, pepper, chopped dill, and 2 tablespoons melted butter.

1 comment:

Megan said...

I sooooo NEED one of these in my life..... it looks absolutely brill..