Blini with Cottage Cheese, Baked in Sour Cream

Name: Blini with Cottage Cheese, Baked in Sour Cream
Total time: 50 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Wheat flour — 50 g; Milk 2.5% — 120 ml; Eggs — 0.7 pcs; Sugar — 12 g; Salt — 0.8 g; Sunflower oil — 6 ml; Cottage cheese 9% (tvorog) — 100 g; Sour cream 20% — 40 g; Vanilla sugar — 2 g; Raisins — 10 g

Thin pancakes stuffed with cottage cheese filling, topped with sour cream, and baked until golden brown.

Time: 50 min
Serving: 665 kcal
Ingredients: ≈ $1.61
Protein: 30 g

High protein Meat-free Sweet Kid-friendly

Blini with Cottage Cheese, Baked in Sour Cream

Ingredients

1 Wheat flour 50 g
2 Milk 2.5%pack 930 ml ≈ $0.88 120 ml
3 Eggspack 10 pcs ≈ $1.93 0.7 pcs
4 Sugar 12 g
5 Salt to taste
6 Sunflower oil 6 ml
7 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 100 g
8 Sour cream 20%pack 300 g ≈ $1.80 40 g
9 Vanilla sugar 2 g
10 Raisinspack 200 g ≈ $2.40 10 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

For the batter: Whisk half the eggs³ with 3 g sugar and a pinch of salt, then stir in the milk² and sift in the flour until smooth. Mix in the oil; let rest for 15 minutes.
Cook thin blini on a hot skillet for 1 minute on the first side and 30 seconds on the second—about 3 per serving.
For the filling: Rub cottage⁷ cheese through a sieve or mash with a fork. Mix with the remaining eggs³, sugar, vanilla sugar, and rinsed raisins¹⁰.
Place a spoonful of filling on each blin, roll into a tube or envelope, and pack tightly into a baking dish in a single layer.
Pour sour⁸ cream over the top, spreading evenly; bake at 350°F (180°C) for 15–20 minutes until golden-edged. Serve warm.

Tips

Why it works: Rest the batter 15 minutes so the flour absorbs liquid and the blini won’t tear when flipping. Use a hot skillet to avoid soggy centers. Test with a drop of water that sizzles instantly.
Substitutions: Replace raisins with 10g chopped dates or 8g dried apricots. Use Greek yogurt instead of cottage cheese if you prefer a tangier filling.
Common mistakes: Overfilling the blini causes them to burst open during baking; check if the rolls are snug but not bulging before packing the dish.
Storing and reheating: Eat fresh or within 2 days; reheat in a 325°F (160°C) oven for 8–10 minutes with a splash of water to keep them moist.
Serve with: Pair with a cup of strong black tea or coffee for a hearty breakfast, especially on weekends or holidays.

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Nutrition

Per serving and share of 2000 kcal

Calories	665 kcal	33%
Protein	30 g	41%
Fat	30 g	43%
Carbs	66 g	25%
Per 100 g	175 kcal

Cost

≈ $1.61per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is cottage cheese 9% (tvorog).