Banana Crepes (Russian Blinis) with Fruit Fillings. Meal: Banana Crepes (Russian Blinis) with Fruit Fillings. Leftovers: No, but if you cooked more batter than needed, you can either fry more crepes or leave the batter overnight in the fridge for tomorrow. Please note: All terms of storage are approximate, as all kitchen equipment is different.

I personally like them warm, right off the pan with a dollop of sour. Russians eat their blini with jam, honey, and sour cream. They also stuff them with sweet or savoury fillings. You can have Banana Crepes (Russian Blinis) with Fruit Fillings using 10 ingredients and 10 steps. Here is how you cook it.

Ingredients of Banana Crepes (Russian Blinis) with Fruit Fillings

1. Prepare 2/3 cup of milk (5.07 oz).
2. It's 1 of egg.
3. Prepare 1 of banana.
4. It's 1/8 teaspoon of sugar.
5. You need 1/2 cup of all-purpose flour (3 – 4 oz).
6. It's Pinch of salt.
7. It's 1/4 teaspoon of olive oil.
8. It's 1 of apple.
9. You need 1 cup of raspberries (5 – 6 oz).
10. It's 1 of kiwi.

A family favourite is blini stuffed with sweet cheese filling also known as blintzes. Savoury fillings could include chicken, mushrooms, buttered hard boiled eggs with scallions, etc. French crepes filled with a sweet cream sauce over bananas and topped with whipped cream.. Roll a crepe around each banana half and place on serving platter.

Banana Crepes (Russian Blinis) with Fruit Fillings instructions

1. ! If you have blender, then put all ingredients right away in blender cup.
2. Mix milk with egg, sugar and salt in a large bowl so that small bubbles appear on the surface (we used hand blender).
3. If you have hand blender add banana and mix again. If no, then mash banana in a separate bowl and add mashed banana into a large bowl with other ingredients.
4. Add flour and beat until smooth with a whisk or hand blender. Batter should not be too thick or too thin. If you start frying crepes and you see that they are too thick just add a bit of milk and mix the batter again.
5. Add ¼ teaspoon olive oil or a bit less to the batter to prevent crepes from sticking to the pan/skillet. Mix all ingredients again.
6. Leave batter in the fridge for 10-15 minutes.
7. Meanwhile, wash, peel and chop apple and kiwi.
8. Heat a lightly greased skillet/pan. Add about 2-3 tablespoons batter. Tilt skillet/pan so that batter spreads to cover the bottom of skillet/pan. Crepes should be thin. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet only if crepes start to stick to the pan.
9. Put fruit filling on the crepe, roll the crepe as an envelope.
10. Put leftovers of fruits as a side.

We use the recipe for the crepes and fill with strawberries or other fresh fruit. They are just a bit sweet not too thin or too thick and cook so easily. Combine all in a small bowl. Serve the finished blintzes with a fruit sauce or cooked fruit or preserves of your choice: blueberry, apricot, strawberry, cherry, peach, raspberry or apple. Blini should be very thin, just like crepes.