This is world wide spread dish, most in Eastern Europe and can be called by different names. It can be prepared with a wide variety of fillings such as different kind of meat with tvorog – farmers cheese or with variety of fruit fillings. This recipe we use some pre-cooked turkey breast.

1.Start by preparing the filling, if you are starting with ground meat then you can skip this. We cubed up turkey breast and put it through a meat grinder.

2. Sauté the onions and add the ground meat. If you’re using uncooked ground meat, then fry it until fully cooked. All we had to do was heat up the turkey, make sure it’s well mixed with the onions. Season the meat to taste, all we used was salt, pepper, and a couple of tablespoons of Vegeta seasoning.

3. The blinchiki areeasy to make: beat the milk, eggs, flour and salt together until smooth mixture.

4. Lightly butter or use some oil spray to grease a pre-heated pan (medium heat). Ladle in the batter into the centre of the pan and spread it out evenly over the bottom to form a very thin layer. Similar to the way you would prepare crepes.

5. As soon as the batter on top no longer flows, flip the blinchik and cook for an additional 30 seconds. You don’t want to burn the dough, it shouldn’t take longer than 1.5 min.

6. Once you have a stack you can start wrapping the blinchiki. Place one table spoon of the filling slightly off centre of the blinchik and wrap it tightly to make sure it doesn’t fall apart.

7. Place them in a pot or a covered bowl and store them in the fridge until you’re ready to serve.

8. Right before serving, lightly fry the blinchiki on some vegetable oil on both sides until golden brown.

9. Serve hot, topped with sour cream, or with fresh berries if you’re stuffing with tvorog.

Enjoy!