Wednesday, December 5, 2012

Blinchiki so Myasom

So now that I am enjoying a proper COLD climate, I have started to get reminiscent of Russia.  So this week I made Blinchiki so Myasom(Pancakes with meat).  Russian pancakes are thin like crepes.  But they use them is so many ways, they make them sweet and full of jam, sour cream, sweetened condensed milk etc.  They also have the melted cheese and ham version, but the really fantastic way to have Russian pancakes is used like a burrito wrapper around some seasoned ground meat.
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.

Meat Filling
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 eggs
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

1 comment:

  1. I bet they wouldn't turn out with such a good pancake consistency if you used coconut milk and alternative flours and xantham gum. Do you think?