A classic recipe for Russian blinchiki, which are thin, delicate crepes. This simple batter is cooked quickly and can be filled with jam, then baked and served with a dollop of sour cream.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 | Eggs |
| 1 Cup | Milk |
| 2 Tbsp | Sugar |
| 1 Cup | Flour (See Note) |
| 1-2 Tbsp | Melted Butter |
| For Serving | |
| As Needed | Jam |
| As Needed | Sour Cream |
Instructions
- In a medium bowl, beat the eggs, then whisk in the milk and sugar.
- Gradually add the flour, whisking constantly to prevent lumps, until you have a smooth, thin batter (similar to the consistency of heavy cream).
- Stir in the melted butter. If the batter seems too thick, add a bit more milk.
- Heat a lightly greased non-stick skillet or crepe pan over medium heat.
- Pour about ¼ cup of batter into the pan and swirl to create a thin, even circle. Cook for 1-2 minutes until the edges lift and the bottom is lightly golden, then flip and cook for another minute.
- Repeat with the remaining batter, stacking the finished blinchiki on a plate.
- Preheat your oven to 350°F (175°C). Spread a thin layer of your favorite jam on each blinchik, roll it up, and place it seam-side down in a baking dish.
- Heat in the oven for 5-10 minutes until warmed through.
- Serve warm with a dollop of sour cream.
Note
The original recipe card did not specify an amount for flour. One cup is a standard measurement for this quantity of liquid and will produce a good, thin batter.
