Welcome to a taste of true Eastern European comfort food! Blinchiki, delicate thin crepes, are a beloved staple, and this savory version is filled with a wonderfully creamy and flavorful mixture of mashed potatoes and tvorog (farmer's cheese). This humble yet hearty dish is incredibly versatile—perfect for a satisfying lunch, a comforting dinner, or even a savory breakfast. The combination of soft crepe, smooth filling, and golden, pan-fried exterior makes every bite an absolute delight.
Pan-fried blinchiki with potato and tvorog.
Ingredients for the batter
- 45 g egg powder and 90 ml water (or 3 eggs)
- 350 ml milk
- 30 ml olive oil
- 135 g all-purpose flour
- 1/2 teaspoon each of sugar and salt
Ingredients for the filling
- 200 g soft tvorog (farmer's cheese or quark)
- 200 g boiled potatoes
- 1 onion
- vegetable oil, salt, black pepper
How to Make Pan-Fried Blinchiki with Potato and Tvorog
I made the blinchiki batter with egg powder, which I use as a substitute for eggs.
Pouring in cold milk and adding wheat flour.
Mixing the batter with any available tool.
I prepared the crepe batter using egg powder as a substitute for eggs. 13-15g of powder and 30-35ml of cold water is equivalent to one egg. The powder should be mixed with cold water. For omelets and baking, the mixture is usually left to stand for about half an hour, but for crepes, it’s not necessary. If you are using chicken eggs, simply whisk them.
Pour in cold milk and add the wheat flour. Drizzle in the olive or odorless vegetable oil. Add sugar and salt.
Mix the batter using any available tool – a blender, an electric mixer, or a hand whisk. The consistency of the batter should resemble heavy cream. Let the finished batter rest for 20-30 minutes.
Frying the blin for a minute on each side over high heat.
Preheat a heavy-bottomed skillet well. Using a pastry brush, grease the hot skillet with a drop of odorless vegetable oil. Pour a small ladleful of batter into the center of the skillet. Fry the blin (a thin crepe) for about a minute on each side over high heat.
Passing the potatoes boiled in their skins through a sieve or grating them.
Adding soft, smooth tvorog to the boiled potatoes.
Frying the chopped onion in a mix of vegetable oil and butter until caramelized.
Pass the potatoes boiled in their skins through a sieve or grate them.
To the boiled potatoes, add soft, smooth tvorog (a type of farmer’s cheese or quark). If your tvorog has hard curds, I recommend passing it through a sieve to achieve a smooth consistency.
Finely chop the onion. Sauté the chopped onion in a mixture of vegetable and butter until it reaches a caramel color. Add the onion to the tvorog and potatoes. For extra flavor, you can sprinkle the onion with a pinch of salt and sugar and add a couple of spoons of chicken or meat broth during cooking.
Seasoning the filling with salt and freshly ground black pepper to taste.
Season the filling with salt and freshly ground black pepper to taste. Mix well.
Taking 35-40g per portion, place it on the edge of the blin.
Folding the edges of the blin towards the center.
Placing the stuffed blinchiki seam-side down into the melted butter.
Weigh the filling and divide it by the number of crepes you’ve made. Use about 35-40g for one portion, placing it on the edge of the blin.
Fold the edges of the blin towards the center. Roll them up tightly into envelopes or tubes, ensuring the filling doesn’t squeeze out the sides.
In a skillet, melt a tablespoon of butter. To prevent the butter from burning, add a drop of vegetable oil. Place the stuffed blinchiki seam-side down into the melted butter.
Frying until golden brown on both sides and serving immediately with smetana.
Fry until golden brown on both sides and serve immediately with smetana (a type of sour cream), a delicious homemade sauce, and a fresh vegetable salad.
Bon appétit!
And there you have it—beautiful, golden blinchiki ready to be enjoyed! These savory crepes are best served hot, fresh from the pan, with a generous dollop of smetana (sour cream) or Greek yogurt to complement the rich filling. A sprinkle of fresh dill or chives can also add a lovely touch of freshness. Don't be afraid to make a large batch; they reheat wonderfully, making them perfect for meal prep. We hope this recipe brings warmth and comfort to your table. Enjoy!
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