Meat and Cheese Blini

Ingredients

• 4 large Eggs (room temperature)
• 2 cups Milk (whole milk preferred)
• 0.5 tsp Salt (fine sea salt for batter)
• 0.25 cup Butter (unsalted, melted)
• 2.5 cups All-Purpose Flour (sifted)
• 1 lb Ground Beef (85% lean, slightly fatty)
• 1 tbsp Olive Oil (for sautéing)
• 0.5 tsp Salt (for meat seasoning)
• 0.25 tsp Ground Black Pepper (freshly ground)
• 0.25 tsp Garlic Powder
• 1 medium Onion (grated fine)
• 1 cup Mozzarella Cheese (shredded)
• 1 tbsp Fresh Dill (chopped)
• 1 tbsp Butter (unsalted, for pan‑frying)
• 0.5 cup Sour Cream (full‑fat, for serving)

Instructions

1. Make Crepe Batter

   Crack 4 large eggs into the blender, add 2 cups milk, 0.5 tsp salt, 1/4 cup melted butter and 2.5 cups sifted flour. Blend on medium speed for about 2 minutes until smooth and lump‑free.

   Time: PT7M

2. Preheat Crepe Pan

   Place the crepe pan over medium heat and let it warm for 2 minutes.

   Time: PT2M

   Temperature: medium heat

3. Cook Crepes

   For each crepe, pour 1/4 cup batter into the pan, tilt to spread thinly. Cook 1 minute until edges turn golden, flip and cook another 30 seconds. Repeat until batter is used (about 12 crepes).

   Time: PT18M

   Temperature: medium heat

4. Prepare Meat Filling – Sauté Beef

   Heat a large frying pan over medium‑high heat, drizzle 1 tbsp olive oil, add 1 lb ground beef, season with 0.5 tsp salt, 0.25 tsp black pepper and 0.25 tsp garlic powder. Break up the meat and cook 5‑7 minutes until fully browned.

   Time: PT7M

   Temperature: medium‑high heat

5. Add Onion

   Stir in the grated medium onion and continue cooking 2‑3 minutes until softened.

   Time: PT3M

   Temperature: medium‑high heat

6. Finish Filling

   Remove pan from heat, add 1 cup shredded mozzarella and 1 tbsp chopped fresh dill. Toss until cheese begins to melt and everything is evenly combined.

   Time: PT2M

7. Assemble Blini

   Place a generous spoonful of the meat‑cheese mixture in the center of each crepe, fold the sides inward, then fold the bottom up to form a sealed pocket.

   Time: PT5M

8. Pan‑Fry Blini

   Wipe the crepe pan clean, melt 1 tbsp butter over medium heat, add the assembled blini and fry 2 minutes per side until golden and crispy.

   Time: PT35M

   Temperature: medium heat

9. Serve

   Transfer blini to a serving plate, add a dollop of sour cream on each, and enjoy while hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Eggs: egg substitute, flax egg
• Instead of Milk: 2% milk, plant‑based milk
• Instead of Salt: kosher salt
• Instead of Butter: margarine
• Instead of All-Purpose Flour: cake flour, whole wheat flour
• Instead of Ground Beef: ground pork, ground turkey
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Salt: kosher salt
• Instead of Ground Black Pepper: white pepper
• Instead of Garlic Powder: fresh minced garlic
• Instead of Onion: shallot
• Instead of Mozzarella Cheese: cheddar, Swiss cheese
• Instead of Fresh Dill: dried dill (1 tsp)
• Instead of Butter: margarine
• Instead of Sour Cream: Greek yogurt

Equipment Needed

• Blender
• Measuring Cups and Spoons
• Crepe Pan
• Large Frying Pan
• Spatula
• Grater or Food Processor
• Mixing Bowl
• Plate for Resting Crepes (optional)
• Knife
• Spoon (for filling) (optional)

Critical Steps — Do Not Skip

• Blend batter until completely smooth – lumps will cause tearing crepes
• Brown ground beef thoroughly for flavor
• Seal crepe pockets tightly to prevent filling leakage
• Pan‑fry blini until golden brown for texture and flavor

Chef Tips from the Video

• Cook crepes on low‑medium heat for a tender texture.
• Keep a small bowl of extra batter handy to brush the edges of the crepe for a better seal.
• Fresh dill adds brightness; if unavailable, use 1 tsp dried dill.

Troubleshooting

Storage

Refrigerator: Wrap leftover blini tightly in plastic wrap; keep for up to 2 days. Reheat in a skillet or microwave.

Freezer: Place blini on a tray to freeze individually, then transfer to a zip‑top bag. Freeze up to 1 month. Reheat directly in a skillet.

Room temperature: Do not store at room temperature for more than 2 hours due to dairy and meat.

Make-Ahead Tips

• Prepare extra crepes and store them wrapped in plastic; they reheat quickly for breakfast.
• Unfilled blini can be frozen and assembled later.
• The meat filling can be made a day ahead and kept refrigerated.