Blinchiki/Blini (Russian Crepes)
Blinchiki are thin, crepe-like pancakes from Russia. They are referred to as Blini in some regions, though blini were originally formed using yeast or another leavening agent. Often Blinchiki are stuffed, but I served these folded with sour cream and strawberry jam. I had never tried crepes with sour cream and jam, but now I am hooked! Sour cherry or raspberry jam would also be good.
Add just enough flour to the mixture to make a runny batter. If the batter is too thick, you won’t be able to move it around the pan. The trick to thin crepes is a thoroughly heated pan and pouring the batter quickly. As soon as the batter touches the pan, swirl it around in a circle to coat the bottom. Watch the temperature and adjust to medium or medium low as needed.
Blinchiki (Russian Crepes)
2 cups milk
1 tablespoon sugar
1/2 teaspoon salt
2 cups all purpose flour
2 tablespoons canola oil, plus more for pan
Sour cream or sweetened condensed milk
In a medium bowl, whisk together eggs, milk, sugar, and salt. Mix in flour, 1/4 - 1/2 cup at a time, until a runny batter forms. Whisk in the oil and let rest for about 15 minutes.
In a 10 inch skillet or pan, rub a little oil and heat over medium low to medium. Once thoroughly heated, add 1/4 - 1/3 cup batter to the center and immediately tilt the pan in a circle to coat the bottom in a thin layer. Cook until bubbles begin to form and the bottom turns golden, about 2 minutes. Flip and cook until the other side is golden, 30 seconds to 1 minute. Remove to plate. Rub the pan with more oil and repeat with remaining batter.
Serve immediately with sour cream and jam or sweetened condensed milk.
Adapted from Russian Bites
Tara\\\\\\\'s Multicultural Table
Tagged: blinchiki, blini, breakfast, crepe, europe, European, jam, pancake, russia, russian, sour cream