Ingredients
Crepe:
- 2 cups flour
- 2 eggs
- 2 cups milk
- ½ - 1 cup water
- 1 tbsp sugar
- 2 tbsp neutral oil
Filling:
- 1 lb meat (ground or shredded beef works well)
- 1 large onion, diced
- Salt + freshly cracked pepper
- Other seasonings to taste: cumin, coriander, cayenne pepper, cilantro, etc.
Directions
Crepe:
- Mix together all the wet ingredients + sugar. Whisk flour in gradually and allow the batter to rest for about half an hour. It should be pretty runny!
- Heat a well-seasoned cast iron or a nonstick skillet on medium heat. Use a small amount of oil or butter to grease the pan.
- Place about ¼ cup of filling in the center of the skillet and immediately begin tipping the skillet to spread the batter evenly. (this might take a few tries)! If you find the batter isn’t spreading easily, add some more water to the mix.
- Cook the crepe for about 2 minutes per side (until it’s just beginning to turn golden in some spots).
- Place the finished crepe on a plate and continue until you have finished the batter and have a stack of crepes.
Filling:
- Sweat the diced onions until they reach your preferred level of caramelization. Set aside.
- Mix seasonings into raw meat and brown the meat. Mix in the cooked onions.
Putting it all together:
- Place filling (use your discretion re: amount) on a crepe laid flat on your work surface. Roll like a burrito. Repeat.
- You can eat the blinchiki as is or you can lightly fry them to achieve a crispy, golden brown exterior. They’re delicious either way!
- Serve with sour cream + dill if you’d like
