Russian Friday – Blini With Cabbage Stuffing

Don’t you love eggs?!?  Hmmmmm… all those eggs after Easter – when you end up with a dozen (or more) of them!  Hooray!  Boiled eggs for breakfast! Yeay! Boiled eggs for lunch!  Boiled eggs today! Boiled eggs tomorrow! Deviled eggs! Yeeey!

Here is one of those Russian dishes designed to be complimented by the texture of a boiled egg, though it hides the white protein and yellow cholesterol so you wouldn’t even know they are there! 

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BLINI WITH CABBAGE STUFFING

INGREDIENTS:

  • 1 recipe of French crepes
  • 1 small yellow onion, diced
  • 1 medium carrot, peeled and shredded,
  • 1 small cabbage, finely shredded
  • 2-3 boiled eggs, peeled, and cut into small cubes
  • 2 garlic cloves, peeled and finely cut
  • Salt, pepper to taste

DIRECTIONS:

Make crepes as directed in the recipe.

Make the stuffing.  On a frying pan, sauté onions till golden and soft, add carrots and cabbage, and cook till cabbage is very soft and loses half of its volume. Mix in the eggs and garlic, and add salt and pepper and/or other favorite seasonings.

Let the stuffing cool and then fold it into the crepes.

For a healthier option – eat as is or warm it up in the oven or microwave.  For a tastier version – fry the stuffed crepes on both sides till crispy.

Make ahead: wrap each bundle in a plastic wrap, and store in a zip-lock bag for up to 3 months.


If you liked hiding your eggs, you may enjoy these recipes:

Seeded Crepes

I may sound like someone who just found out about Windex, washed the room with it, and was surprised to discover that one of the walls was actually made of a see-through glass!  I’m ready to scream like the OxiClean Man!

What can I say? I am not into infomercials, and I didn’t grow up in this country.  In Russia my dad and I were the cleaning supplies of the household.   When moved to the States, I didn’t bother testing every product available out there… 

In true spring spirits, my mom and I have been into detailed cleaning.  Well, she has been playing with the kids, while I was muscling through dirt…  Dreading stove scrubbing, I went to Google, hoping for some magic solution (like tooth paste or nail polish remover) and was shocked to discover I’ve been missing on some serious chemicals! Eureka –after simple spraying and wiping I cannot recognize my kitchen! 

Life is good!  Life is even better when French-style vegan crepes are cooked on a sparkling clean stove!

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SEEDED CREPES WITH TOMATO-MUSHROOM FILLING (adopted from Vegetarian Times magazine)

INGREDIENTS

  • 4 tbs ground flax seeds
  • ½ cup warm water
  • 2 cup all-purpose flour
  • 1 tsp salt
  • 3 tbs olive oil
  • 1 ½ cup almond milk, divided
  • 3 tbs raw sunflower seeds
  • 2 tbs sesame seeds
  • 2 tbs flaxseeds
  • 3 tsp poppy seeds

FILLING

  • 3 stalks fresh parsley
  • 3 large springs fresh oregano
  • 1 large bay leaf
  • 2 tbs olive oil divided
  • 2 lbs button mushrooms, cubed
  • 1 medium yellow onion, peeled, and diced
  • 4 cloves of garlic, minced
  • 1 28-oz can chopped tomatoes
  • 6 tsp goat cheese (optional – skip for a vegan version)
  • Handful of sprouts of alfalfa sprouts
  • ½ cup fresh parsley, chopped

DIRECTIONS:

Make crepe batter: mix ground flaxseeds with warm water and let rest for about 15 minutes.  In a large mixing bowl, whisk flour and salt, add olive oil, flaxseed mixture, and 1 cup of almond milk.  Once all ingredients are incorporated, mix in the seeds, cover the bowl, and let rest in the fridge for 30 min-24 hours.

Make filling: tie parsley, oregano, and bay leaf with kitchen twine to make bouquet garni.  Grease frying pan with 1 tbs of olive oil, and sauté mushrooms, onions, and garlic for about 10 minutes. Set aside.  Grease a pan with the rest of the olive oil, and sauté tomatoes with the bouquet garni in them uncovered, so that most liquid evaporates (for about 10 minutes).  Discard bouquet garni, and mix the tomatoes with mushrooms.

Make crepes: Preheat the oven to 200⁰F/90⁰C.  Preheat a crepe pan, remove batter from the fridge, and thin it with remaining almond milk.  Whisk well.  Pour about ¾ cup of batter on the pan, and bake for about 2 minutes on each side. Once the crepe is done, place it on a baking sheet, and leave in the oven until ready to serve.

 

To serve: lay a crepe on a plate, place filling in the middle, sprinkle with goat cheese and add sprouts.  Fold the crepe, and sprinkle it with fresh chopped parsley.

Bon appetite! 

 

 

If you liked this recipe, you may enjoy:

Happy Friday!

San Francisco is bright and sunny today, and the air is crisp. We are celebrating by taking it easy – sleeping in and running around in pajamas. Russian mom cooks her favorite childhood breakfast this morning!

The kids need those extra calories before our trip to the zoo!!!! Reindeer, here we come! Oh, but first, the recipe…

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FRENCH CREPES

INGREDIENTS

  • 1 cup all-purpose flour
  • 1 teaspoon white sugar
  • 1/4 teaspoon salt
  • 3 eggs
  • 2 cups milk
  • 2 tablespoons butter, melted

DIRECTIONS

Sift together flour, sugar, and salt.

In a large bowl, beat eggs and milk together. Beat in flour mixture until smooth and bubbly; stir in melted butter.

Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

P.S. I know, I know… The kids needed the calories… but how did I end up eating most of the crepes!!!! Bad bad bad mom!

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