|4/25/2017 4:36:44 AM - BLINI|
These are GORGEOUS Russian crepes in their homestyle form which resembles more the French cousin crepes, as opposed to the fancy miniature buckwheat version one might be served in an elegant restaurant. Sasha's mom taught me how to make 'em and I'm pretty confident they're the real deal. You can pair them by wrapping them with anything: for breakfast with fresh fruit, jam, preserves, sour cream, condensed sweetened milk, etc.; for lunch or dinner with a hot dog or sausage, smoked salmon, sour cream, etc., and of course the best ever combination of sour cream or creme fraishe with caviar. Personally I like to eat this just as is. You can adjust the sweetness to your preference. I even make a fancy version of it for the holidays, mixing chopped dill and a bit of salt, omitting the sugar, using a small 5" crepe pan to make cute little ones, and serve them with salmon caviar and creme fraishe -- HELLO!
3 Cup milk
3/4 Cup unbleached flour
2Tablespoons of sugar
1 teaspoon baking soda
about 1/4 teaspoon of lemon juice
2 Tablespoons of canola oil, and more to cook with
In a large bowl, beat eggs and milk together, then slowly beat in the flour until well combined. Mix in the sugar. Take the baking soda in the teaspoon and add the lemon juice, which will make it fizz, activating the baking soda. Mix into the batter. Add the canola oil.
In a non-stick pan, heat well over medium heat. You'll find yourself playing around with the heat until you've adjusted it just right. Taking a paper towel, put about a teaspoon of canola oil in the pan and wipe off with the paper towel. After the first blini, you can just dip the paper towel in oil and wipe to coat the pan with the oil. Put enough batter to coat the bottom of the pan, making a perfect circle, about 1/4-1/3 Cup. Flip over after the edges begin to turn golden brown, about a minute. Cook another 30 seconds to a minute, then place in a dish, putting a little bit of butter on top. Repeat.
| Monday's Gastronomic Adventures|