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
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Tagged: blinchiki, blini, breakfast, crepe, europe, European, jam, pancake, russia, russian, sour cream