Cook on stovetop. Watch the video here.
Recipe provided by Anoush Bakmazian.
Dietary Notes
Nut free, Peanut free
Ingredients
Crepe
4 cups (1 L) milk
3 eggs
½ teaspoon (2.5 mL) salt
1 ½ cups (360 mL) flour
¼ teaspoon (1.25 mL) baking powder
2 tablespoons (30 mL) oil
Filling
2 lb (0.9 kg) ground beef (cooked)
2 medium onions, chopped
Salt and pepper to season
¼ bunch parsley
Steps
Beat 3 eggs in a mixing bowl and add 4 cups (1 L) milk and ½ teaspoon (2.5 mL) salt. Stir to combine.
Whisk in the flour in two halves, beating the mixture constantly until the flour is fully incorporated. Add an additional ¼ cup (60 mL) or ⅓ cup (80 mL) flour if the batter is too runny.
Mix in baking powder and oil and set the batter aside.
In a large saucepan, fry onions in oil until just beginning to brown.
Add the beef to the onions and mix. Season with salt and pepper to taste. Since the beef is pre-cooked, cook the beef and onions together only until the beef is heated.
Remove the pan from the heat, stir in the parsley, and set aside.
In a separate saucepan, heat oil or butter on medium-high heat.
Using a ladle, scoop one spoonful of the crepe batter into the frying pan. Lift the frying pan and tilt it so that the batter flows around the bottom of the pan, and the entire surface is covered with batter. Then, return the pan to the heat.
Cook for 1 minute, or until the bottom of the crepe is brown. Flip the crepe and cook for another minute. Repeat this process until you’re out of batter.
Prepare the blinchig by taking one crepe, spooning in 1-2 heaping scoops of beef, and rolling the crepe closed. Repeat this step for each crepe.
Heat oil in the same saucepan you cooked the beef. Then, place your blinchig in the pan with the open-side down. Fry each blinchg for 1-2 minutes on each side and serve.
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