These two authentic Russian blinchiki fillings—a savory ground beef and onion mixture and a sweet farmer's cheese blend—showcase the classic sweet-and-savory tradition of Russian stuffed crepes. Both fillings are simple to prepare and pair perfectly with sour cream.
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For the savory filling, brown the ground beef in a large skillet over medium-high heat.
While the beef is cooking, finely chop the onion.
Once the beef is cooked through, carefully drain off the excess grease.
Add the chopped onion to the skillet with the beef and stir to combine.
Cook, stirring occasionally, until the onions have softened.
Season the mixture with salt and pepper to taste.
Turn off the heat and set the savory filling aside to cool slightly.
For the sweet filling, place the farmer's cheese in a large bowl.
Add the Greek yogurt, sugar to taste, and a pinch of salt to the bowl.
Using an immersion blender, blend the mixture until it is completely smooth and creamy.
To assemble, lay a prepared crepe flat.
Place a spoonful of your desired filling (sweet or savory) onto the center of the crepe.
Fold the sides of the crepe over the filling, then roll it up tightly like an envelope or small burrito.
Repeat with the remaining crepes and fillings. Serve and enjoy.
Store filled crepes refrigerated for up to 3 days in an airtight container. Reheat in a skillet over medium heat or in a 350°F oven until warmed through.
Yes. The beef filling keeps refrigerated for up to 3 days. The farmer's cheese filling is best used within 1–2 days. Both can be frozen for up to 1 month.
Place 2–3 tablespoons of filling in the center of each crepe, then fold into thirds or roll tightly. Seam-side down prevents unraveling during pan-frying or baking.
Ricotta works as a substitute, though it's slightly wetter. Drain it well and reduce the Greek yogurt to 2 tablespoons to maintain the right consistency.
Yes. The beef must be browned, cooked through, and cooled slightly before filling to ensure food safety and proper texture.
Pan-fry over medium heat for 2–3 minutes per side until warmed through, or bake at 350°F for 10–12 minutes covered with foil.
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