Blini filled with tvorog
Soft blini dough and creamy tvorog filling – these filled Russian pancakes are so delicious and quick to make. They taste tender, creamy and not too sweet. Whether for breakfast or dessert – you and your loved ones are guaranteed to be delighted by the blini with sweet tvorog filling.
Servings 17 blini
Equipment
- Ø 28 cm large coated pan
Ingredients
for the dough
- 700 ml milk
- 4 eggs
- 60 ml vegetable oil
- 1 tbsp sugar
- 2/3 tsp salt
- approx. 300 g flour
- vegetable oil to grease the pan and for frying
for the filling
- 500 g tvorog or layered cheese
- 2 eggs
- 50 g sour cream
- 50 g sugar
- 1 pinch of salt
Instructions
Preparation of the dough
- Mix milk, eggs, sugar and salt in a mixing bowl.
- Gradually add flour, mix thoroughly to form a liquid dough and let it rest for about 20 minutes.
- Then add vegetable oil and stir it.
- Grease the pan with vegetable oil and heat it. Using a ladle, add some batter to the hot pan and move the pan briskly so that the batter runs evenly and thinly all over the surface. Fry the pancake until golden brown to golden brown on both sides. Repeat until all the batter is used, stirring the batter in the mixing bowl as you go. You do not need to grease the pan again.
Preparation of the filling
- Mix tvorog, sugar, sour cream, egg and salt.
Filling the blini
- Put about 1 tablespoon of filling on one side of the pancake, fold it in on the three sides and roll it into a small roll on the fourth side. Repeat the same with all the blini.
- Add some vegetable oil to the pan and fry the blini rolls over medium heat until golden brown on both sides.
Notes
- Do not over fry blini as they will be fried again after filling.
- If curd is used to fill the pancakes, squeeze out the excess liquid from it first.
- Do not use salty layered or cottage cheese to fill blini.
- Note the detailed tips and tricks for making Russian blini filled with tvorog at the top of the post.