Ham and Cheese Blini Rolls
Savory, crispy blini rolls stuffed with ham and melted cheese. A quick, hearty dinner that reheats fast in a skillet.
- Time
- 35 min
- Serving
- 619 kcal
- Ingredients
- ≈ $1.37
- Protein
- 30 g
Ingredients
- 1 Wheat flour 50 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 100 ml
- 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 4 Hampack 300 g ≈ $2.85 60 g
- 5 Hard cheesepack 200 g ≈ $2.70 40 g
- 6 Butterpack 180 g ≈ $1.58 8 g
- 7 Sunflower oil 4 ml
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Whisk together the egg, milk2, salt, and flour until smooth and thin like pancake batter.
Stir in the sunflower oil, then let the batter rest for 10 minutes.
Cook 2–3 thin blinis on a hot skillet for 1 minute per side.
Grate the cheese and slice the ham4 into thin strips.
Layer ham4 and cheese on each blini, then roll tightly into pinwheels.
Melt butter6 in a skillet and fry the rolls 2–3 minutes per side until golden and the cheese melts.
Tips
- Why it works
- Let the batter rest for 10 minutes so the flour absorbs the liquid and the bliny don't stick to the pan. If you skip this, they tear when flipped.
- Substitutions
- Replace the ham with Doktorskaya sausage (56 g) for a less fatty version. Use Gouda (38 g) if you don't have a hard cheese.
- Common mistakes
- The rolls fall apart when fried if the cheese is grated too coarsely or the ham isn't packed tightly. Make sure the filling doesn't spill out when you roll.
- Storing and reheating
- Keep in the fridge for 1 day, wrapped in foil. Reheat in a pan for 3 minutes per side. Don't freeze, the cheese turns watery.
- Serve with
- Serve with sour cream and fresh cucumber cut into strips. Goes well with tea or as a stand-alone dinner after work.
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