Blinchaty Pirog
(Beef-stuffed Crepe Stack) Recipe

Origin: Russia      Period: Traditional

Ingredients:

1 tbsp oil
1 onion, chopped
2 garlic cloves, chopped
360g minced (ground) beef
3 tsp tomato purée
360g mushrooms, finely minced
180ml dry red wine
75g cooked rice
60g spring onions, chopped
1 tbsp fresh dill, chopped
120g cottage cheese
1 tbsp arrowroot dissolved in 2 tbsp water
lemon juice
cayenne pepper

For the Crepes:
1 tbsp oil
120g plain flour, sifted
300ml milk
1 egg
1 egg yolk
salt and freshly-ground black pepper, to taste
sprigs of fresh dill

For the Sauce:
360ml plain yogurt, strained
1 tbsp fresh dill, copped
60ml sweet white wine

Blinchaty Pirog
(Beef-stuffed Crepe Stack) Preparation:

Method:

Heat the oil in a wok or large frying pan and use to fry the onion and garlic for about 5 minutes, or until translucent. Remove with a slitted spoon and set aside. Add the beef to the oil remaining in the pan and fry until browned then stir in the tomato purée. Now return the onion and garlic to the pan along with the mushrooms, red wine, rice, spring onion and dill. Heat through for 2 minutes then stir-in the arrowroot and water mix. Cook until thickened then season to taste with freshly-squeezed lemon juice and cayenne pepper. Transfer to an oven-proof dish and keep warm in the oven until needed.

In the meantime prepare the crepes. In a bowl, whisk together the flour, milk and eggs until you have a smooth batter then season to taste with salt and black pepper. Set aside to rest for 30 minutes before use. Add enough oil to a large frying pan to just coat the base. Pour in just enough of the batter to form a large, thin, pancake covering the base of the pan. Add dill sprigs to cover the pancake then cook until golden before flipping over and cooking the other side. Transfer to the oven to keep warm as you cook the remaining batter in the same fashion (but do not add dill sprigs).

For the sauce, simply combine all the ingredients in a bowl, whisk to mix and set aside. When ready to serve remove the beef mix from the oven and whisk in the cottage cheese. Take one of the crepes and arrange on a warmed palte. Layer the meat and mushroom mix over the top then lay a second pancake over the top. Repeat the layering process until all the meat mix and the pancakes are used up, making certain you use the dill-covered pancake for the top. Serve immediately, with the yoghurt sauce served on the side.

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