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NEW RECIPE Meat‑Filled Crêpes (Blinchiki with Meat) 
1. In a bowl, whisk together the eggs, sugar, and salt until smooth. 2. Add the milk and flour, mixing until the batter is lump‑free. 3. Gradually pour in the water while whisking. 4. Add 2 tablespoons of vegetable oil, mix well, cover, and let the batter rest for 40 minutes. 5. Peel and finely chop the onion. 6. Heat about 1 tablespoon of oil in a skillet over medium heat and sauté the onion for 3 minutes until soft. 7. Add the ground meat, salt, dried garlic, coriander, and black pepper. 8. Cook for 6–7 minutes, stirring occasionally, until the meat is fully cooked. 9. Heat a lightly oiled skillet over medium heat. 10. Pour a thin layer of batter and cook each crêpe for about 1 minute per side, until lightly golden. 11. Place about 1 tablespoon of the meat filling onto each crêpe. 12. Fold into an envelope shape. 13. Before serving, lightly fry the filled crêpes in a bit of oil for about 30 seconds per side, until golden and crisp. SERVING IDEA With sour cream: The classic Belarusian way — a generous spoon of cool, tangy sour cream balances the savory filling. THE MOST POPULAR Scallop salad with orange-poppy seed dressing 
1. In a large bowl: add quinoa and stir in 1/3 cup boiling water. Cover and let stand about 20 minutes until water is absorbed and quinoa is tender. 2. DRESSING. Remove zest from 1 orange. Peel, seed and section orange. 3. Finely chop 1/2 onion. 4. Combine orange zest and sections, chopped onion, 1/3 cup of cider vinegar, Dijon mustard and black pepper in a food processor or blender. Process until smooth. Add extra virgin olive oil and process again until thickness. Add poppy seeds; mix and set aside. 5. SALAD. Thinly slice onion. In a small bowl combine onion, 1 tbsp of cider vinegar and the water. Mix and set aside. 6. Rinse scallops. 7. Cut radicchio into "like your prefer" slices. 8. Lightly toast the pine nuts. 9. Preheat pan with canola oil over medium. Add scallops and cook 2 minutes one side, turn and cook second side 2 more minutes. 10. Drain the water from the bowl with onion. 11. In a large bowl combine greens, radicchio, pine nuts, onion, quinoa and scallops. Drizzle with dressing.
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