Blinchiki

I made Blinchiki (Meat-stuffed blini) for dinner this week. I found the recipe in a Russian cookbook, and since it's pretty good, I have decided to share it with you

Blinchiki

Batter:
4 eggs
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1 cup milk
2 tsp. butter

Beat eggs; add flour, salt, and baking soda and mix. Gradually add milk and 1 tsp. butter, melted. Melt remaining 1 tsp. butter in a small (6 in.) skillet. Heat till foam has subsided and skillet is very hot. Pour in 1/2 soup ladle of batter; cook a few minutes until light brown on bottom. Remove to clean towel. Do not fry on other side. Continue until all batter is used; use wax paper between layers of pancakes. Cover with towel to keep warm.

Filling:
1 medium onion, peeled and chopped
1 lb. ground chuck
1/4 cup beef broth
2 Tbsp. butter
1/2 raw potato, peeled and grated
Salt and pepper to taste

Fry onion in butter until golden. Add all other ingredients and stir well until meat is browned and has lost pink color. Place 1 heaping tablespoon on each pancake and roll up into a long tube. Bake filled pancakes in lightly greased baking dish at 325 degrees for 10 minutes. Serve with sour cream.

*Notes: I added mushrooms, and some garlic salt to the filling as well. I also made blini the size of my skillet...15 inches, rather than 6. At that size, the recipe makes 5. I'm not a fan of serving anything with sour cream, either. Ketchup all the way!*