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Three Cheese Blinis

I served this for lunch to my vegetarian friends and they just loved this classy treat. A blini is simply a very thin pancake, cooked on one side only.
Three Cheese Blinis
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You Will Need:

Basic Blinis
  • 1 cup (120 g) flour
  • ¼ t (1 ml) Ina Paarman's Chilli & Garlic Seasoning
  • 2 eggs
  • 1¼ cups (310 ml) water
  • 1 T (15 ml) vinegar
Topping
Three cheese filling
  • 1 cup (250 ml) cheddar cheese, grated
  • 250 g chunky, low-fat cottage cheese
  • 4 T (60 ml) pecorino cheese, grated
  • 1 bunch snipped chives
  • ¼ t (2,5 ml) Ina Paarman's Chilli & Garlic Seasoning
  • 8 pieces of Ina Paarman's Sun-dried Tomatoes, drained and chopped
  • melted butter

Method:

Mix all ingredients for the blinis in a food processor or with a wire whisk until smooth. Leave to stand for an hour. Butter a non-stick pancake or omelette pan 20 cm in diameter. Cook paper-thin pancakes on one side only. Leave to cool on a rack. You should get 12 - 14 out. Adjust oven rack to middle position.

Preheat oven to 180 °C. Mix all ingredients for the cheese filling and divide between the pancakes. Place filling on the cooked side of each blini. Fold two of the sides towards the middle and then roll up the blinis as shown. Arrange in a buttered casserole. Brush tops with melted butter.

Mix topping ingredients and pour over blinis. Bake for 35 - 40 minutes, until puffed, set and golden. Serve with a green salad. Garnish with snipped chives.

Three Cheese Blinis

I served this for lunch to my vegetarian friends and they just loved this classy treat. A blini is simply a very thin pancake, cooked on one side only.
Three Cheese Blinis

You Will Need:

Basic Blinis
  • 1 cup (120 g) flour
  • ¼ t (1 ml) Ina Paarman's Chilli & Garlic Seasoning
  • 2 eggs
  • 1¼ cups (310 ml) water
  • 1 T (15 ml) vinegar
Three cheese filling
  • 1 cup (250 ml) cheddar cheese, grated
  • 250 g chunky, low-fat cottage cheese
  • 4 T (60 ml) pecorino cheese, grated
  • 1 bunch snipped chives
  • ¼ t (2,5 ml) Ina Paarman's Chilli & Garlic Seasoning
  • 8 pieces of Ina Paarman's Sun-dried Tomatoes, drained and chopped
  • melted butter
Topping

Method:

Mix all ingredients for the blinis in a food processor or with a wire whisk until smooth. Leave to stand for an hour. Butter a non-stick pancake or omelette pan 20 cm in diameter. Cook paper-thin pancakes on one side only. Leave to cool on a rack. You should get 12 - 14 out. Adjust oven rack to middle position.

Preheat oven to 180 °C. Mix all ingredients for the cheese filling and divide between the pancakes. Place filling on the cooked side of each blini. Fold two of the sides towards the middle and then roll up the blinis as shown. Arrange in a buttered casserole. Brush tops with melted butter.

Mix topping ingredients and pour over blinis. Bake for 35 - 40 minutes, until puffed, set and golden. Serve with a green salad. Garnish with snipped chives.

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