I typically use straight ground beef, but the best way is a mixture of ground pork and veal.
Note to my companions from Russia, this is the blini recipe I used to make your breakfasts all the time.
500-600g ground meat (70% lean is best, you don't want completely lean - the fat is where the flavor is!)
1 medium-large onion, shredded, juices and all
3-4 garlic cloves minced
a good handful chopped parsley
a good handful chopped dill (you can use dried for either of these, but compensate with more, for flavor)
salt & pepper
combine all these ingredients and mix well.
cook on medium heat until browned through and simmered a little bit
remove from heat and set aside
3 cups milk
2 cups flour
1 tablespoon sugar
1 teaspoon salt
3 tablespoons oil
mix all ingredients together until they form a creamy consistency and the batter pours out of the measuring cup in a smooth creamy stream.
Heat a flat-bottom skillet to medium-low and pour 1/3-1/2 cup of batter in and turn the skillet in your hand to coat, depends on the size of the skillet for the amount of batter. cook through and flip - remove quickly - repeat until the batter is gone
Building your bundles of joy! Make an Eggwash with one egg and some water.
|I set up my filling station like this|
|two heaping spoonfuls of meat onto a blin|
|fold the edges in|
|the bottom up|
|dip your fingers in the egg wash|
|smear on the bottom flap|
|and close up shop|
|repeat until you use all your meat|
heat the pan again with some olive or vegetable oil - lightly fry the fat sides to close the cover firmly and heat the meat through again
serve with sour cream on the side
it really isn't complete without awesome sour cream