Pancakes #CookforUkraine

Here is one of my fave family recipes, a signature one from my babushka!

Blini stuffed with apricot tvorog 

Serves 4 

For the blini:

200g of plain flour

200ml of full fat milk

150ml of boiling water 

50g unsalted butter, melted, plus more for frying

2 eggs 

A pinch of sugar

For the filling:

200g goats curd (or 100g ricotta cheese and 100g plain cottage cheese) 

150g semi-dried apricots 

1 tbsp sugar 

½ lemon, juiced

To serve:

50g unsalted butter 

1 tbsp sugar

4 ripe apricots or peaches (or a mixture of both)

Flaked almonds, toasted 

To make the blini, sieve the flour into a large mixing bowl. Gradually pour in the milk while whisking away to make sure there are no lumps. Add the melted butter to the mix. Break an egg into the same bowl and whisk more till evenly integrated. Once a thick batter is formed gradually add 150ml of hot water and continue whisking until the mixture reaches the right consistency which should be similar to pouring yoghurt without any lumps. This is a trick I have learnt from my grandma, as hot water not only helps to achieve a smooth batter but will also make your blini light and lacy. Season with a pinch of salt and sugar.

Heat up a non-stick frying pan with some butter. Pour half a ladle of the mixture into the hot pan and swirl around till the batter covers the entire surface in an even, paper-thin layer. Cook on 1 side for approx 2 mins. You know it is ready when the edges start to curl. Flip the crepe (in the air if you wish or dare) and fry for another 40 secs or so. Pile into a nice stack with a slice of butter in between every other crêpe.

In a food processor, blend the goats curd (or the ricotta/cottage cheese mix) and dried apricots. Make sure to use the plump, juicy apricots because the really dry ones won’t mix well and will just make a lot of noise in your blender. Blend for 5 mins until you have a semi-smooth paste with a few chunky bits. Add sugar and lemon juice to taste.

To assemble the blintzes, place 2 tbsp of the cheese mixture on each crepe and roll it into a burrito shape. In a frying pan, heat the butter and sugar together. Cut the fresh apricots or peaches into 4 slices and fry in 50g of butter and 1 tbsp of sugar, until slightly caramelised and softened.

To serve, place 2 blintzes per plate, add a few of the fried fruit slices and sprinkle with some toasted almond flakes.