Apricot and Ricotta Blini

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Also known as Blintzes, these pancakes are popular in Russia. They offer endless filling possibilities, but don’t miss out on trying them with the sweet apricot filling—it’s simply delicious.
Makes 10 blini.

125g plain flour
250g whole milk
½ tbsp sugar
¼ tsp salt
1 egg
5 apricots, halved and de-seeded
handful flaked almonds
honey, to drizzle

For the Filling
250g cottage cheese
250g ricotta cheese
250g dried apricots
2 tsp sugar

– Sieve the flour into a large bowl. Add the salt and sugar.

– Slowly add the milk while you whisk the ingredients together.

– Add 1 tbsp boiling water and the egg. Whisk to combine.

– Add 1 tsp butter to a hot pan. Use a piece of kitchen roll to wipe away the excess once it has melted.

– Add ½ a ladle of the batter to the pan. Swirl the pan to bring the batter to the edges. Cook for 1 minute on both sides. Transfer to a plate and repeat the process with the remaining batter.

– Place all the ingredients for the filling in a blender and blitz to a smooth paste. Transfer to a bowl.

– Add 1 heaped tbsp of the filling to the centre of 1 blini and roll it into a small burrito. Repeat the process with the remaining blini and filling.

– Add 1 tsp of butter to a hot pan or griddle. Add the blini and cook on both sides for 2 minutes until golden. Transfer to a serving plate.

– Place the halved apricots in the same pan and cook for 3 minutes on each side until golden. Add these to the serving plate.

– Garnish with the flaked almonds and a drizzle of honey.

Time to tuck in!