Blinchiki (Thin Russian Pancakes with Sweet Curd Filling)
Thin, lacy pancakes folded round a sweet vanilla quark filling and fried in butter until the edges crisp.
- Time1 hr
- LevelMedium
- Costabout £1.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 821kcal
- 72.4gcarbs
- 41.4gof which sugars
- 48.6gfat
- 26.2gsaturates
- 21.9gprotein
- 2.1gfibre
- 1.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the flour, eggs, milk, oil, 1 tbsp sugar and the salt into a smooth thin batter, like single cream. Leave it to rest for 20 minutes.
20 min - 2
Mix the quark, egg yolk, 3 tbsp sugar, vanilla and raisins together in a bowl until creamy.
- 3
Heat a 24 cm non-stick frying pan over a medium heat and wipe it with an oiled piece of kitchen paper. Pour in a small ladleful of batter and swirl to coat the base thinly. Cook for 1 minute until the edges lift, flip and cook for 30 seconds more. Stack the pancakes on a plate.
- 4
Put a heaped tablespoon of filling in the centre of each pancake. Fold in two sides, then roll up into a small parcel.
- 5
Melt half the butter in the pan and fry the parcels in batches over a medium heat for 2 minutes each side, until golden. Add the rest of the butter for the second batch.
4 min - 6
Serve warm with soured cream and a spoonful of jam.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
