Cheese blinis recipe
Cheese Blinis recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
|oil, for frying|
|For the Batter:|
|110 g||plain flour|
|1 packet(s)||vanilla sugar|
|For the Filling:|
|225 g||farmer’s cheese or cottage cheese|
|120 g||cream cheese|
|½ medium||lemon, juice only|
|1 medium||egg, yolk only|
To make the batter: Combine liquids and eggs in a bowl and blend well. Gradually add flour, then the remaining ingredients in turn. Beat until no further lumps can be seen.
To prepare the filling: Combine all ingredients in a bowl and beat well until smooth. Use a blender if desired.
Heat a small frying pan, pancake pan or omelette pan and brush lightly with oil. Ladle or spoon in about 2½-3 fluid ounces or 75-80ml of batter into the pan and tilt the pan to swirl the batter to cover the base. Fry on one side until small bubbles form and the top is just set. The bottom should be golden brown. Carefully loosen the edges and slide out onto a plate.
Repeat until all the batter is used, greasing the pan as required.
Turn the pile of finished pancakes so that the golden brown side is uppermost.
Place 3 tbsp of filling near one edge in a mound about 2½ inches by 1 inch long (approximately 6 by 2.5cm). Fold the sides into the centre of the top pancake and roll from the filled edge towards the other. Repeat for the remaining pancakes or until the filling is used.
Heat 2 tbsp of oil into the pan and place several blinis seam side down in the pan. Lightly cook for 2 minutes on the that side, turn blinis over and cook for 2 minutes more on the other side.
Drain excess oil on kitchen paper and serve while still hot.
Makes 12 blinis. Serve 2-3 per person.
ca. 30 min
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