Mushroom Blinchiki Recipe
Caramelized onions, fennel, with roasted cremini and blue oyster mushrooms, cream cheese wrapped in a crepe
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Ingredients
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Filling
Method
Preparation and Cooking
- 1
Cook the Filling
In a large skillet, heat olive oil over medium heat. Add the chopped onion and fennel. Sauté for about 5-7 minutes until they are caramelized. Stir in the chopped cremini and blue oyster mushrooms, cooking for another 7-10 minutes until the mushrooms are tender. Season with salt and pepper. Remove from heat and let cool slightly. Mix in the cream cheese until well combined.
- 2
Make the Crepes
In a mixing bowl, whisk together 1 cup of flour, 2 eggs, 1 ½ cups of milk, and a pinch of salt until smooth. Heat a non-stick skillet over medium heat and lightly grease it. Pour a ladleful of the batter into the skillet and swirl to coat the bottom. Cook for about 1-2 minutes until the edges lift, then flip and cook for another minute. Repeat until all batter is used.
- 3
Assemble the Blinchiki
Take a crepe and place a generous spoonful of the mushroom filling in the center. Fold the sides over the filling and then roll it up tightly. Repeat with the remaining crepes and filling.
- 4
Serve
Serve warm, optionally garnished with fresh herbs or a dollop of sour cream.
