Blinchiki

• 300 grams Beef joint
• 100 grams Cabbage (minced)
• 100 grams Onions (finely chopped)
• 200 grams Plain flour
• 3 Eggs
• 1 Milk
• 1 tbsp Melted butter

1. I used a cooked beef joint which I used to make stock.
2. Chop the beef finely or use a food processor to do this.
3. Fry the chopped onion and cabbage.
4. After the vegetables are cooked add the chopped beef and continue to fry.
5. Salt and pepper.
6. Whisk the flour and eggs until smooth.
7. Add the milk little by little and continue to whisk until the batter drops slowly when you hold the whisk.
8. Heat the oil in a frying pan.
9. Pour in the batter and swirl the pan round to get a thin and even layer.
10. Continue to cook.
11. Make pancakes with the rest of the batter.
12. Wrap the filling in the pancakes.
13. Make sure the filling is in the centre.
14. Fold in the front of the pancake.
15. Fold in both sides and roll over away from you.
16. You can keep them in the fridge for 2 to 3 days.
17. Before serving, heat some butter in a frying pan and fry the pancakes slowly over a low heat until golden-brown.

beef joint, cabbage, onions, flour, eggs, milk, butter

Taken from cookpad.com/us/recipes/146909-blinchiki (may not work)