You will need
1 cup (120 g) flour
¼ t (1ml) Ina Paarman’s Chilli & Garlic Seasoning
1¼ cups (310 ml) water
1 T (15 ml) vinegar
Mix all ingredients for the blinis in a food processor or with a wire whisk until smooth. Leave to stand for an hour. Butter a non-stick pancake or omelette pan 20cm in diameter. Cook paper-thin pancakes on one side only. Leave to cool on a rack.
You should get 12-14 out.
Adjust oven rack to middle position. Preheat oven to 180°C.
Mix all ingredients for the cheese filling and divide between the pancakes. Place filling on the cooked side of each blini. Fold two of the sides towards the middle and then roll up the blinis as shown. Arrange in a buttered casserole. Brush tops with melted butter.
Mix topping ingredients and pour over blinis. Bake for 35 – 40 minutes, until puffed, set and golden.
Serve with a green salad. Garnish with snipped chives.