Leonardo da Blini Bake

1. 1 Wheat flour 20 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.91 90 ml
3. 3 Eggspack 10 pcs ≈ $1.89 1 pcs
4. 4 Sunflower oil 8 ml
5. 5 Cream cheesepack 140 g ≈ $1.80 25 g
6. 6 Cherry tomatoespack 250 g ≈ $2.50 125 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Olive oil 4 ml
9. 9 Salt 2 g
10. 10 Tomatoes≈ $4.67 per kg 60 g
11. 11 Sour cream 15%pack 300 g ≈ $1.60 30 g
12. 12 Sugar 15 g

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

Method

1. Make the crepe batter: whisk eggs³, milk², and flour until thick like sour¹¹ cream⁵. Stir in salt, sugar, and oil.

2. Pour batter onto a hot, oiled skillet. Quickly swirl the pan to spread the batter evenly.

3. Lightly brush a ceramic dish with olive oil. Layer farmer’s cheese, sliced tomatoes¹⁰, and finely chopped herbs on the crepes.

4. Roll each crepe into a tube, cut in half, and pack tightly into the dish. Top with a mix of tomatoes¹⁰ and cheese.

5. Bake at 350°F (180°C) for 15 minutes, or microwave until fully heated.