Blinchatyi Pirog Pancake Pie
Discover the magic of Russian cuisine with Blinchatyi Pirog, a decadent layered pancake pie that’s as impressive as it is delicious! This show-stopping dish features delicate, golden crepes (blini) stacked with a savory filling of tender shredded chicken, sautéed mushrooms, creamy cheeses, and fragrant dill, all kissed with a hint of nutmeg. Topped with melted cheese and baked to golden perfection, this hearty creation makes an excellent centerpiece for brunch, dinner, or special gatherings. Quick to prepare in just over an hour, this recipe offers a beautiful blend of textures and rich flavors in every slice. Serve this layered pancake cake warm for a comforting, crowd-pleasing dish that’s sure to delight! Perfect for fans of creative comfort food and international recipes.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 500 ml Milk
- 4 large Eggs
- 50 g Butter
- 1 tbsp Vegetable oil
- 1 tsp Salt
- 300 g Chicken breast, cooked and shredded
- 200 g Mushrooms, finely chopped
- 1 medium Onion, finely chopped
- 100 g Sour cream
- 100 g Cream cheese
- 100 g Grated cheese (cheddar or mozzarella)
- 0.5 tsp Black pepper
- 2 tbsp Dill, chopped
- 0.25 tsp Nutmeg
Instructions
In a mixing bowl, whisk together the flour, 2 eggs, salt, and milk until you get a smooth, lump-free batter.
Melt the butter and stir it into the batter along with the vegetable oil.
Preheat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour a ladleful of batter into the skillet and tilt it to spread it evenly, forming a thin pancake (blin). Cook for 1-2 minutes per side until lightly golden. Repeat until all batter is used, making approximately 8-10 pancakes. Set the pancakes aside to cool.
In a pan, heat 1 tablespoon of butter and sauté the onions until translucent. Add the mushrooms and cook until they’re soft and any liquid has evaporated.
In a mixing bowl, combine the shredded chicken, cooked mushrooms and onions, sour cream, cream cheese, black pepper, nutmeg, and chopped dill. Mix well to form the filling.
Preheat your oven to 180°C (350°F).
On a flat surface, lay out one pancake and spread a small portion of the filling evenly on top. Place another pancake on top of the filling and repeat the process, creating a layered pancake 'cake' with alternating layers of pancakes and filling.
Finish with a plain pancake on top. Sprinkle the grated cheese evenly over the top layer.
Transfer the pancake stack to an oven-safe dish and bake for 15-20 minutes, or until the cheese on top is melted and golden.
Let the Blinchatyi Pirog cool for 5 minutes before slicing into wedges. Serve warm and enjoy!
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 670 mg | 29% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 7.8 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 294 mg | 23% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 495 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
