Paper-thin pancakes, filled with cottage cheese mixture that is lightly are the perfect finger food for parties and get-togethers. For an appealing look, you can roll them up or fold them into triangles and then artfully arrange them in plates. Garnish and top them up with a few mint leaves and a dollop of apricot preserves and a perfect snack for the festive evening is ready! Here’s how to make perfect cheese blini. Makes 8 blini.
½ cup unsifted all-purpose flour
2 cups low fat milk
¼ tsp. margarine
Pinch ground cinnamon
1 large egg white
2 tsp. honey
½ cup low fat cottage cheese
¼ tsp. ground ginger
Combine all-purpose flour and salt in a medium size bowl.
Combine milk and egg white is a small bowl.
Make a well in the centre of the flour and pour the milk & egg mix into it and mix so that it just combines well.
Grease the bottom of the skillet with margarine and set the flame to moderately high heat.
When the skillet is hot, pour in 2 tablespoons of the batter while rotating the pan to make a thin pancake.
Cook until set (30 seconds). Flip and again cook for 30 seconds or until it is golden.
Transfer the batter into a plate and top it with a sheet of wax paper. Repeat until all the batter is used.
In a blender, mix the cottage cheese, honey, ginger and cinnamon for about one minute.
Spread each blini with a tablespoon of the cheese mixture – fold in half and then fold in half again and roll.
You can now serve the blini as is or you can garnish with some bread crumbs.