Best Blinchiki Recipes

Blinchiki image

Provided by Food Network

Categories dessert

Time 30m

Yield 4 servings

Number Of Ingredients 6

Steps:

Mix the eggs, salt and sugar until thoroughly blended. Stir in 1 cup of milk. Add flour until a thick batter is formed. Add a splash of vegetable oil to mixture. Pour the batter into a hot, oiled skillet. Fry until golden on 1 side, then flip over and brown the other side.

Blinchiki With Tvorog image

Provided by Witch Doctor

Categories Breakfast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup flour
1 cup milk
3 eggs
salt, to taste
vegetable oil (for frying)
7 ounces cottage cheese (tvorog)
1/2 cup milk, heated
7 tablespoons poppy seeds, Ground
1 cup raisins
sugar, to taste

Steps:

Put ground poppy seeds and raisins in hot milk and heat until dense, add sugar and cool down.
Combine the mixture with tvorog and 2 egg yolks (Reserve the whites).
Sift flour in a bowl, add milk and salt. Stir in 1 whole egg and the 2 reserved egg whites and knead dough.
Preheat a crepe pan and add a small amount of butter. Pour enough batter into the pan to make a thin pancake, but fry only on one side.
Put a pancake, fried side down on a plate, spread the filling and roll into a log. Put all the rolls on a baking sheet, brush with butter and bake in a 375 degree oven for 20 minutes.
Serve with milk or juice.

Nutrition Facts : Calories 472.9, Fat 16.8, SaturatedFat 5.6, Cholesterol 179.4, Sodium 321.4, Carbohydrate 62.2, Fiber 3.7, Sugar 24.1, Protein 21.5

Lobster Blinchiki image

Provided by Food Network

Categories main-dish

Time 2h5m

Yield 4 servings as a first course,

Number Of Ingredients 24

2 ounces butter
1 shallot
2 (1-pound) lobsters, cooked, meat removed, shells reserved
4 ounces heavy cream
1 teaspoon chopped tarragon
4 ounces white wine
Salt and pepper
Lobster Sauce (recipe below)
Lobster shells
6 tablespoons olive oil
1 onion, chopped
1 whole head garlic
1 celery, chopped
1 carrot, chopped
2 ounces brandy
6 chopped tomatoes
Water or fish stock
2 tablespoons butter
2 lemons, juiced
Salt and pepper, to taste
6 blini (available at gourmet stores)
4 to 6 sliced and Sauteed mushrooms
2 teaspoons chives, chopped
2 teaspoons dill, chopped

Steps:

Melt butter in a large pot. Dice shallot and lobster meat and add to butter. Save lobster shells. Add 4 ounces white wine and reduce to medium heat (reduce by 1/2). Add 2 ounces heavy cream and tarragon and reduce on medium heat by 1/2. Add salt and pepper to taste. Cool to room temperature. Save remainder of heavy cream for the lobster sauce.
Saute lobster shells in a large pot with 6 tablespoons olive oil over high heat. After the shells turn orange, remove them from pot and save them. Add all vegetables including onion and garlic and saute in olive oil until they are light brown. Put the lobster shells back into the pot with the mixture. Deglaze with 2 tablespoons olive oil and lobster shells, and add brandy and chopped tomatoes. Add water or fish stock to cover mixture and lobster shells. Simmer for 20 minutes. Strain out lobster shells and vegetables, keeping just the liquid in the pot. Reduce liquid by half. Add the remaining 2 ounces heavy cream and simmer. Place mixture in blender with butter and juice of 2 lemons. Blend until butter is fully incorporated. Mixture should be thick and creamy. Add salt and pepper, to taste.
Lay blini flat. Place 1 teaspoon of lobster stuffing on the half of blini closest to you. Roll blini tightly and gently away from you. Place 3 completed blini on plate with lobster rolled inside. Garnish with Sauteed mushrooms. Add chives and dill to taste. Serve with the Lobster sauce.