Crepes, or blinchiki, is a favorite breakfast food of many Russians. They are so easy to make, and are meant to bring the whole family together for breakfast. Kids love them! The best blinchiki are paper-thin with slightly crisp edges. They can be eaten with honey, sour cream, jams, or wrapped around various delicious sweet or savory fillings. My favorite fillings are meat (ground beef fried with onions), rice, egg and dill, and mushroom. For the ultimate decadency, some Russians eat blinchiki with caviar.
Recipe: Russian Crepes (Blinchiki)
- 1 egg
- 1 tbsp sugar
- 1/2 tsp salt
- 1 cup (250 mL) milk
- 1/2 cup flour
- unsalted butter, for frying
This will make 8-10 crepes, depending on the size of your frying pan
In a large bowl, whisk together the egg, sugar, salt, and milk.
Add flour little by little, while whisking continuously. This helps avoid lumps in the batter.
Heat the frying pan. Rub the pan with a stick of butter, or brush with melted butter. Pour a laddleful of batter into the frying pan and swirl to make sure batter is equally distributed all over the pan. There shouldn’t be too much batter; ideally, crepes should be paper-thin. It may take you a few tries to figure out how much batter to use.
When the upper side of the crepe looks dry, flip it over. Ideally, the side touching the frying pan should be golden-brown. Fry for a minute or so, then remove to a plate. Rub the frying pan with butter again, and repeat.
Usually, crepes are stacked and served on a single plate.