Russian blinchiki with farmer cottage
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Russian blinchiki with farmer cottage

4 personnes

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INGREDIENTS
160 ml milk
1 egg
90 g flour
1 tbl spoon canola oil
1 tbl sugar
Salt
butter for greasing
 
cheese filling
250 g cheese farmer (tvorog ) or ricotta
2 tablespoons heavy cream
1/2 lemon for the zest
2 or 3 tablespoons vanilla sugar
50 g raisins ( in a bowl soak in hot water for 15 minutes)
30 g of butter
 

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DIRECTIONS
01
Place all the ingredients of the crepe batter in a blender and combine. Let 30 minutes at room temperature.

02
Heat a nonstick skillet over medium high heat. Brush with a little bit of butter. Pour in some crepe batter and tilt the skillet, distributing the batter evenly over the surface of the skillet.

03
Once a bottom is golden, flip the crepe using a sharp edged spatula to easily get under the crepe. Let the order side get golden. Put the crepes in a dinner plate , let cool.

04
Combine all the filling ingredients  (cheese farmer/cream/lemon zest/vanilla sugar) together in a bowl. Put 2 tablespoons of cheese filling on the high part of the crepe and fold it as the pictures.

05
Heat a nonstick skillet with 30 g of butter, cook until golden brown on both sides , about 4/5 minutes. Wait 4/5 minutes before serving.

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