Meat Stuffed Blinchiki

Makes 16

For the Pancakes:

2 eggs
1 tablespoon sugar
1/3 teaspoon salt
2 cups whole milk (reduced fat milk is OK)
1  1/5 cup all-purpose flour
2 tablespoons vegetable oil

For the Stuffing:
2 tablespoons butter or vegetable oil
1 medium onion, peeled and finely chopped
1 pound (450 g) ground beef
salt, to taste
ground black pepper, to taste

Method:

To prepare the stuffing, heat the butter or oil in a frying pan. Add the onion and beef. Cook, stiring frequently, until the meat is golden brown. Season with salt and pepper to taste. Remove from the heat and allow to cool while you prepare the blinchiki.

To prepare the blinchiki, in a mixing bowl, combine all the ingredients and stir until fully combined and the mixture is smooth and there no lumps left.

Heat a lightly greased small griddle or frying pan over medium high heat. Pour the batter into the griddle, using approximately ¼ cup or a small ladleful for each pancake. Tilt the pan slightly to spread the batter evenly. Cook until lightly brown on one side and turn and lightly brown the other. Repeat with the rest of teh batter. Stack the cooked blinchiki on top of each other on a plate.

Now stuff the blinchiki. Put about1 tablespoon of the filling in the center of each pancake. Fold the sides and then roll up to obtain an envelope.

Heat a lightly greased griddle or a frying pan over medium heat. Cook the stuffed blinchikiuntil light brown on both sides. Drain the blinchiki on paper towel lined plates. Serve warm or at room temperature.