Baked Cottage Cheese & Tomato Blini Rolls

1. 1 Wheat flour 40 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 90 ml
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Sunflower oil 8 ml
5. 5 Cream cheesepack 140 g ≈ $1.80 40 g
6. 6 Cherry tomatoespack 250 g ≈ $2.50 80 g
7. 7 Tomatoes≈ $4.67 per kg 60 g
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Olive oil 4 ml
10. 10 Salt 2 g
11. 11 Sour cream 15%pack 300 g ≈ $1.60 30 g
12. 12 Sugar 3 g

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

Method

1. Whisk together the egg, milk², and flour until smooth like thin sour¹¹ cream⁵. Stir in salt, sugar, and oil, then let rest for 10 minutes.

2. Cook the batter into thin pancakes on a hot, oiled skillet—1–2 minutes per side until golden.

3. Finely chop the tomatoes⁷ and dill⁸, then mix with the farmer’s cheese.

4. Preheat the oven to 350°F (180°C) and grease a baking dish with olive oil.

5. Spread the filling onto each blini, roll tightly into logs, slice in half, and pack snugly into the dish.

6. Drizzle with sour¹¹ cream⁵ and bake for 15 minutes at 350°F (180°C) until lightly crusty.