Blinchiki |Cooking With Amanda

Blinchiki are thin Russian pancakes that my family loves. I serve them for breakfast and fill them with chocolate hazelnut spread or raspberry jam. While they are fancy enough to serve at a brunch, they are easy to make and you can fill them with whatever you like. I personally prefer a sweet filling but they are great with a savory cheese or meat filling too. These crepes are versatile enough to make for breakfast, lunch, dinner or an appetizer.

Most likely you have probably had a version of blinchiki. While this is the name used for Russian crepes, they are also sometimes called blini or blintzes. They are very popular in the eastern European food communities. So the fillings can vary depending on who is making these wonderful thin pancakes.

Blinchiki are easy to make but here are a few tips to make the most delicious and lacey crepes:

Make the batter in a blender. This insures no lumps and the crepes are thin and delicate.
Let the batter rest for at least ten minutes before the crepes are cooked. The batter can be made several hours in advance also or even the night before. Just make sure to refrigerate if the batter is made more than thirty minutes in advance.
Use a crepe pan or a small nonstick frying pan so the crepes are easy to handle and turn. Make sure to coat the pan with butter. Once you make a few crepes, you will have the hang of it. Don't get discouraged if the first ones you try are not perfectly shaped.
A spatula is the perfect tool to turn the crepes and don't be afraid to use your hands to guide them.

The fillings for these blinchiki are endless. It could be as simple as sour cream or store bought jelly but you could also make something as decadent as chocolate raspberry pudding or homemade apricot jam. If you are doing a sweet filling, try topping them with whipped cream to make them extra special.

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Blinchiki Recipe

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Ingredients

1 egg
1 cup whole milk
1 cup flour
1/4 teaspoon salt
1 tablespoon sugar
2-4 tablespoons butter

Directions

In a blender, blend together egg, milk, flour and salt until batter is smooth.
Heat a crepe pan or a small nonstick skillet over medium heat and melt a pat of butter to coat pan. Ladle in about 1/4 cup of batter so the batter coats the bottom of the pan. Swirl batter to evenly coat the pan. Lower heat to medium. Cook for one minute then flip and cook for another 30 seconds or until crepe is browned.
Remove from pan and fold. Keep on warm platter then repeat with remaining butter and batter.
Fill the crepes with desired fillings and serve.