Russian Blini (Stuffed Pancakes)
 
Ingredients
For the Filling
  • 1 kg (2.2 lbs) Ground Beef
  • 1 Onion
  • 3 Garlic Cloves
  • Olive Oil
  • Salt & Pepper
For the Crepe
  • 1 Cup (128 g / 4.5 oz) all purpose flour
  • 200ml (3/4 cup) Sour Cream
  • 1 Tsp baking soda
  • 2 Cups water
  • Pinch of sugar
  • Pinch of salt
  • Half an onion
  • Olive oil
For serving
  • Sour Cream
  • Chives
Instructions
  1. Heat a bit of olive oil in a pan on medium heat and saute the onions and garlic until golden
  2. Add salt and pepper to taste and saute for a couple minute longer before adding the ground beef
  3. Saute the onions together with the beef until the it is fully cooked, then remove from the heat and set aside to cool
For the Crepes
  1. In a large bowl add flour, salt and sugar and mix
  2. In a separate bowl add sour cream and one egg, mix together
  3. Then, hold 1 tsp of baking soda on top of the bowl and pour a little bit of boiling water on it. It will bubble a bit and pour into the sour cream, mix it all well together
  4. Mix the sour cream mixture into the flour and add about 2 cups of water, start with 1.5 and add more as needed. Whisk well, removing any lumps. The consistency should be somewhere between heavy cream and milk.
  5. Heat a medium pan on medium-high heat and oil it using an onion cut in half, with a fork stuck in it on the non cut side. Dip the onion in some olive oil and rub in on the pan, adding a thin layer of oil
  6. Then add about half a ladle of batter and tilt to rotate the pan to allow the batter to spread evenly in a thin layer across the bottom of the pan
  7. When bubbles start to form and pop, use a spatula to turn the blini to the other side and give it half a minute longer. If you find the blini is too thick, add more water to the batter. If it breaks when turning, add another egg.
  8. When all your blini crepes are stacked, take one at a time and fill it with about a tablespoon of the beef filling, roll it together and and place it on a plate, seal side down
  9. At this point, you can either refrigerate them one or two days until almost ready to serve, or continue to frying them right away. The most important is to serve them crispy and warm.
  10. Heat 2 tablespoons of olive oil in a pan and place the rolled blinis, seal side down in the hot oil. Let them fry for 2-3 minutes until it's golden and crispy. Turn to the other side and fry for 2-3 minutes longer
  11. Place the blini on a dish with paper towel to soak up excess oil and serve while still warm and crunchy topped with some sour cream and fresh chives
Recipe by at https://www.kerenruben.com/main-dishes/russian-blini-blinchik-stuffed-pancakes/%20