Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 3.5 oz (100 g) all-purpose flour
- 7.8 oz (220 g) milk
- 1.8 oz (50 g) egg, one large
- 2.4 US fl oz (70 ml) water for batter
- 7.1 oz (200 g) fully cooked chicken breast, shredded
- 7.1 oz (200 g) mushrooms, chopped
- 2.8 oz (80 g) onion, finely chopped
- 2.1 oz (60 g) sour cream
- 3.1 tsp (14 g) neutral oil
- 0.4 oz (10 g) dill, chopped
- 0.3 tsp (2 g) salt
Method
- Whisk flour, milk, egg, batter water and half the salt into a smooth thin batter. Rest for 20 minutes, additional to active preparation time.
- Cook onion and mushrooms in half the oil for 10–12 minutes until the mushroom liquid evaporates. Add fully cooked chicken, half the sour cream, dill and remaining salt; heat the filling to 165°F (74°C).
- Brush a nonstick skillet lightly with remaining oil. Pour a thin layer of batter, tilt the pan and cook for about 1 minute, then flip for 30 seconds. Make about six pancakes.
- Divide filling among pancakes and fold into parcels. Serve three per person with remaining sour cream.
Cook’s note: The time assumes already fully cooked chicken. Thin batter and a hot nonstick pan make pliable blini.
Allergens: Wheat, milk and egg.
Approximate nutrition per serving: 608 kcal · Protein 48 g · Carbohydrates 50 g · Fat 24 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.