Blinchiki with Fruit Filling

Ingredients

• thin pancakes (per No. 1636)
• glass sweet fruit puree
• butter
• sugar
• egg + breadcrumbs (optional coating)

Instructions

1. Bake pancakes per the note and No. 1636; brown one side.
2. Spread the browned side with a thin layer of juiceless jam or sweet fruit puree (marmalade/povidlo); fold into a triangle or book-fashion.
3. Set on a hot buttered pan, brush with butter, optionally dust with sugar; brown one side, turn and brown, serve at once with sugar separately.
4. Alternatively roll into tubes, dip in egg and breadcrumbs, and fry in butter.