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Ingredients

Adjust Servings:
10-12 medium blinis
½ bundle spring onions’ leaves
½ bundle fresh parsley
5 eggs
30 g butter
Salt
Ghee or butter for frying
Blinis, AKA Thin Pancakes with Spring Onions and Eggs

Blinis, AKA Thin Pancakes with Spring Onions and Eggs

Features:
  • Vegetarian
Cuisine:
  • 40
  • Serves 3
  • Medium

Ingredients

  • 10-12 medium blinis

  • ½ bundle spring onions’ leaves

  • ½ bundle fresh parsley

  • 5 eggs

  • 30 g butter

  • Salt

  • Ghee or butter for frying

Directions

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Mom came to my place and brought some delicious memories from my childhood. The one of them is blinis filled with spring onions and eggs. When I was a little girl, we used to cook them every spring, when first greens and spring onions appeared in stores. Blinis with spring onions and eggs had a fresh smell and reminded that summer was coming.

Easy and quick to make, this healthy dish is a bunch of vitamins and high spirits!

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Steps

1
Done

Prepare blinis according to your favorite recipe. I prefer whey or classic blinis to fill.

2
Done

Hard-boil the eggs (for 12 min).

3
Done

Rinse the spring onions and other greens. Shake off to get rid of any excess water and finely chop.

4
Done

Cut the eggs into 0.5x0.5 cm cubes.

5
Done

Melt the butter or ghee.

6
Done

Combine all the ingredients in a bowl (eggs and greens). Add more salt as usual as blinis themselves are not salty. Add the melted butter and mix carefully.

7
Done

Fill the blinis with the filling. Transfer them in a container arranging closely to each other for them not to unroll. Now they can be kept refrigerated for 1-2 days.

How to serve:

Before serving, fry the blinis in butter or ghee on each side over medium heat until golden. Serve hot.

How to keep:

Can be kept in a closed container refrigerated for 1-2 days. I don’t recommend froze them as they could lose their taste.

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