For the dough:
1 cup milk
2 cup flour
5 tbsp vegetable oil
For the stuffing:
3 tbsp butter or margarine
3 garlic cloves
1.25 lb (500 g) champignons
50 g smoked cheese
Salt and ground black pepper on taste
Blend all of the dough ingredients, and bake the crepes (blinis).
Grind the mushrooms, carrots, and onions separately,
Stir-fry the carrots and onions with butter or margarine until they are soft, then add the ground mushrooms, salt, pepper, and stir-fry for about 10 more minutes.
Then, press the garlic, add to the stir-fry mix, and stir-fry for 5 more minutes.
Place 1-2 tbsp stuffing in the middle of each crepe, make a “bag”, and tie the bag off with a thin cheese slice, or with a green onion piece.