Soft blini dough and creamy curd 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 sure to be delighted with the blini with sweet tvorog filling. You can find a detailed recipe for the blini filled with tvorog with exact quantities and step-by-step instructions below.
Classic blini with fillings
You can make classic blini with different fillings. Among other things, they are filled with mushrooms or sweet with tvorog, layered cheese, cottage cheese or curd. For this, thin Russian pancakes are made first, which are then filled and fried again briefly in the pan. Here I show you a delicious recipe for stuffed pancakes with tvorog or curd.
Fill Russian pancakes: with curd or tvorog?
To fill the thin pancakes are best suited layer cheese, cottage cheese or Russian tvorog. Curd has too liquid consistency and is less suitable for filling blini. If you do use curd for the recipe, first drain the excess liquid from the curd. To do this, put curd in a dish towel or straining cloth and squeeze out as much liquid as possible. Then you can use it to fill blini, as described in the recipe below. If you want to use tvorog for the filling, you can buy it in Russian stores or some supermarkets. You can also easily make your own tvorog. If you want to use layered cheese or cottage cheese for filling blini, make sure when you buy the cheese that it is not salty.
How to serve filled pancakes with tvorog
The blini filled with tvorog are, among other things
as a snack between meals
or as a finger food for a party
You can serve them for example with
But they are also delicious on their own. The pancakes with tvorog taste both warm and cold. But they are most delicious still warm and fresh directly after frying.
These blini filled with tvorog are
not too sweet,
quick to make from simple ingredients,
perfect for breakfast, dessert or as a snack in between,
ideal to take away,
delicious hot and cold.
How to make Russian pancakes filled with tvorog: the recipe
The exact quantities and step-by-step instructions on how to make Russian blini filled with tvorog yourself can be found below in the box recipe.
The recipe for the filled thin pancakes is very easy. With just a few common ingredients, you’ll have them on the dinner table in no time. For the blini dough you need
and a little sugar and salt.
For the filling will need
tvorog or layered cheese,
and a pinch of salt.
Alternatively, curd can also be used for the filling. Note, however, tips and tricks here below.
How to make blini filled with tvorog: this is how it works
For the dough, mix milk, eggs, sugar and salt.
Add flour, mix to a liquid dough and let it rest for about 20 minutes.
Add vegetable oil and stir.
Fry thin pancakes in a hot greased pan.
For the filling, mix tvorog, sugar, sour cream, egg and salt.
Put a little filling on one side of each pancake, fold in on the three sides and roll up toward the fourth side.
Fry the blini rolls until golden brown on both sides. Done!
How to make blini filled with tvorog: tips and tricks
If you’ve never made blini before, it can be difficult at first to get the pancakes to be very thin. Therefore, use a smaller pan for frying blini the first time. This will allow you to spread the batter thinly over the entire surface of the pan more quickly. Don’t put too much batter in the pan so that you get a thin layer.
Unlike the classic blini, which are not filled, these should not get too golden brown when fried, as they will be fried again in the pan after being filled.
If you use curd to fill Russian pancakes, first squeeze out the excess liquid from the curd using a straining cloth.
You can buy tvorog in Russian stores and some supermarkets or simply make it yourself.
If you use layered cheese or cottage cheese to fill blini, it should not be salty.
If you like the filled pancakes sweeter, add more sugar to the filling.
I had used a Ø 28 cm coated pan for frying the blini and got 17 pancakes with it. I had filled each pancake with a tablespoon of tvorog filling. Depending on how big your pan is, you will end up with more or less blini. You have to distribute the filling accordingly.
Store the blini filled with tvorog in a sealable container in the refrigerator. They will keep for about 3 days. Before serving, you can warm them up in a pan with a few drops of water and a lid on.
Did you make the tvorog filled blini using this recipe? I look forward to your star rating and your comment on the recipe below, how they turned out and tasted to you.
Not enough of delicious Russian pancakes and co? Try also:
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.
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.
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.