Blinchiki

Name: Blinchiki
Yield: 8 servings
Cuisine: American
Ingredients: 300 grams Beef joint; 100 grams Cabbage (minced); 100 grams Onions (finely chopped); 200 grams Plain flour; 3 Eggs; 1 Milk; 1 tbsp Melted butter

cookpad.japan @cookpad_jp

In Russia, meat joints with bones are commonly sold in stores and used for making stock. This means that there are a lot of dishes to use up the leftover meat.
They serve the pancakes with mustard in Russia but I like it with soy sauce, too.

Season the fried vegetables and beef generously.
When you make the batter add 1 tablespoon of melted butter (or margarine). Your pancakes will be a nice golden-brown.
It is important to make the pancakes as thin as possible. Recipe by Saharowa

cookpad.japan @cookpad_jp

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Ingredients

8 servings

300 gramsBeef joint
100 gramsCabbage (minced)
100 gramsOnions (finely chopped)
For the pancakes wraps
200 gramsPlain flour
3Eggs
1Milk
1 tbspMelted butter

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Steps

1

I used a cooked beef joint which I used to make stock. Chop the beef finely or use a food processor to do this.
2

Fry the chopped onion and cabbage.
3

After the vegetables are cooked add the chopped beef and continue to fry. Salt and pepper.
4

Whisk the flour and eggs until smooth. Add the milk little by little and continue to whisk until the batter drops slowly when you hold the whisk.
5

Heat the oil in a frying pan. Pour in the batter and swirl the pan round to get a thin and even layer. Continue to cook.
6

Make pancakes with the rest of the batter. Wrap the filling in the pancakes. Make sure the filling is in the centre.
7

Fold in the front of the pancake. Fold in both sides and roll over away from you. You can keep them in the fridge for 2 to 3 days.
8

Before serving, heat some butter in a frying pan and fry the pancakes slowly over a low heat until golden-brown.