Serves 6
I served this for lunch to my vegetarian friends and they just loved this classy treat. A blini is simply a very thin pancake, cooked on one side only.
Recipe Category

You will need

1 cup (120 g) flour
¼ t (1ml) Ina Paarman’s Chilli & Garlic Seasoning
2 eggs
1¼ cups (310 ml) water
1 T (15 ml) vinegar

1 cup (250ml) cheddar cheese, grated
250 g chunky, low-fat cottage cheese
4 T (60 ml) pecorino cheese, grated
1 bunch snipped chives
¼ t (2,5 ml) Ina Paarman’s Chilli & Garlic Seasoning
8 pieces of Ina Paarman’s Sun-dried Tomatoes, drained and chopped
melted butter

½ cup (125 ml) full cream milk
1 x 200ml Ina Paarman’s Ready to Serve Cheese Sauce
2 eggs
¼ t (2,5 ml) Ina Paarman’s Chilli & Garlic Seasoning


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.