Savory Blinchiki with Mushroom and Spinach Filling

Zubereitung

1. 1

   In a large mixing bowl, whisk together the eggs and salt. Gradually add the flour, mixing until smooth.

2. 2

   Slowly pour in the skim milk while whisking to avoid lumps. Add the vegetable oil and mix until the batter is smooth and slightly runny. Let the batter rest for 15 minutes.

3. 3

   Meanwhile, finely chop the onion and slice the mushrooms. Rinse and roughly chop the spinach.

4. 4

   Heat a non-stick skillet over medium heat. Add a small amount of oil if needed, then sauté the onion until translucent.

5. 5

   Add the mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5 minutes.

6. 6

   Add the spinach and cook until wilted. Stir in the light sour cream, mix well, and season with salt to taste. Remove from heat and set aside.

7. 7

   Heat a non-stick pan over medium heat. Pour a small ladleful of batter into the pan, swirling to coat the bottom thinly. Cook for 1-2 minutes until the edges lift, then flip and cook for another 30 seconds. Repeat with the remaining batter.

8. 8

   Place a spoonful of the mushroom and spinach filling onto each blinchik, roll or fold as desired.

9. 9

   Serve warm, optionally with extra sour cream on the side.