Wednesday, May 25, 2005

My son’s favorite blinchiki

This recipe comes from my grandma’s notebook. Blinchiki (Russian version of crepes) are long time favorites in our family. They are great with just about any kind of filling: onions and meat, potatoes, mushrooms, and of course farmer’s cheese. I adjusted the recipe somewhat, adding the cheese filling in layers between blinchiki, rather than wrapping it in each individual blinchik. This was the first dish my son asked me to make after returning home from college.

Here it is:


2 eggs
2 cups of milk
1 tbsp olive oil or other vegetable oil
1 1/2 cups sifted flour
1 lb farmer cheese
½ container sour cream
½ cup raisins (optional)
1tsp vanilla extract
sugar to taste

Prepare the filling: mix farmer cheese with sour cream, vanilla and raisins. Add sugar to taste. (The filling should be the consistency of whipped cream, only heavier).

Warm milk, and add to slightly beaten eggs. Beat thoroughly. Slowly add flour and stir well. Add olive oil.
Heat the frying pan with some oil on it. Pour a generous ladle of batter, fry one side, flip and fry the other side. Place in a covered pot to keep warm. Spread some filling on a top. Repeat with the rest of the batter. Do not spread the filling on the top of the last blinchik.

To serve, cut wedge wise. Heat them up in a microwave, add sour cream and honey if you like.

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