BLINI

I learned how to make blini (also known as blinchiki) the first time I went to Russia when my family was adopting three of my younger siblings. I loved making it for my group in Voronezh this past fall! Just be sure to make enough because they are addicting. 

Ludmilla's Blinchiki

Single batch:
3 cups of lukewarm milk
2 eggs, beaten
3 tablespoons sugar
1 teaspoon salt
1 ½ cups flour
1 tablespoon cooking oil

Double batch:
6 cups lukewarm milk
4 eggs, beaten
6 tablespoons sugar
2 teaspoons salt
3 cups flour
2 tablespoons cooking oil

Triple batch:
9 cups lukewarm milk
6 eggs, beaten
1/3 cup sugar
3 teaspoons salt
4 ½ cups flour
3 tablespoons cooking oil

Add sugar and salt to lukewarm milk. Add beaten egg and mix well. Make sure sugar is dissolved and add flour until it looks right. Add oil and mix well. The batter should be quite thin, much thinner than pancake batter.

Heat a non-stick skillet on high. Before you start cooking the blini, decrease the heat to medium high. Grease pan with half of a peeled potato dipped in oil. Spoon in about a quarter cup of batter (depending on pan size you may need more or less) and swish it around for an even layer. Cook it on medium high until golden brown, turning once. Stir the batter often while cooking.

When cooked, place them on a plate, smear a little butter on top, and eat it with your favorite filling! :) Some of my favorite fillings are nutella, berries, bananas, apples, fruit syrup, chicken, ham and cheese, curds and rasins, and peanut butter. The beauty of blini is that it is delicious with pretty much everything (except not all of us were fans of the caviar :P). Enjoy!