Thin pancakes with pork heart
Description
Perfect with tea or coffee. These hearty pancakes with pork heart can even be frozen after filling to use as a ready-made staple. On a day when you don’t feel like cooking, such frozen pancakes will come to your rescue—all you need to do is sauté them briefly and keep them over the lowest heat for a moment. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Prepare the ingredients listed. In advance, boil the pig’s heart for 1 hour in salted water.
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Step 2
Then cool it slightly and cut into cubes or slices. Transfer the cut pieces into the food processor bowl and process for about 3–4 minutes to get flavorful minced meat. If you prefer a paste-like mince, pour in some of the broth in which the heart was cooked—but only one tablespoon at a time, otherwise the mince will turn out too runny.
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Step 3
Мой император! 👑✨ Вот перевод, как Вы и приказали 📜🪶: --- In a deep bowl, crack the chicken eggs, pour in milk of any fat content, and add salt. Whisk everything together for 1–2 minutes. Then add premium wheat flour. Mix it in with gentle movements to prevent lumps from forming. Pour in vegetable oil, stir, and let the batter rest for 15 minutes.
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Step 4
Meanwhile, peel the yellow onion and rinse it under water. Dice it finely. Sweat the diced onion in vegetable oil in a skillet for about 3–4 minutes.
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Step 5
Add the minced heart, season with salt and pepper. Sauté for another 1–2 minutes, then turn off the heat.
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Step 6
Heat a crepe pan on the stove and grease it with vegetable oil the first time. Pour in a little batter and form a circle. Fry for 1–2 minutes on each side until golden brown.
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Step 7
Bake the remaining blini the same way. Place 1.5 tbsp of filling on the edge of each blin. Roll the blin into a roll, tucking the edges inward first.
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Step 8
Stuff the remaining crêpes and serve them warm. This dish is especially good with sour cream or a sauce.