Traditional Russian Blini Crepes are made with water or milk that is boiled just before baking them in the traditional Russian oven (to this day the bliny cooking process is referred to as baking in Russian, even though currently it is pan-fried almost universal, like pancakes). Blintzes (blinchiki in Russian, considered to be a borrowed dish) is made from flour, milk, and eggs) and is almost identical to French pancakes. All kinds of flour can be used to make bliny: from wheat and buckwheat to oatmeal and millet, although wheat is by far the most popular. Blini was popularized in the United States by Jewish immigrants as blini is a popular dish in Jewish cuisine. While they are not associated with any specific religious rite in Judaism, blintzes that are stuffed with a cheese filling and then fried in oil are served on holidays such as Chanukah (the oil figures in the Chanukah miracle story) and Shavuot (when dairy dishes are traditionally served) . Buckwheat blini is part of traditional Russian cuisine, almost forgotten during the times of the Soviet Union. They remain extensive in Ukraine where they are known as hrechanyky and Lithuania Dzukija region, where buckwheat is produced, the only region in the country. Traditionaly is called Lithuanian: Grikiu’s Blynai. Buckwheat blini is part of traditional Russian cuisine, almost forgotten during the times of the Soviet Union. They remain extensive in Ukraine where they are known as hrechanyky and Lithuania Dzukija region, where buckwheat is produced, the only region in the country. Traditionaly is called Lithuanian: Grikiu’s Blynai. Buckwheat blini is part of traditional Russian cuisine, almost forgotten during the times of the Soviet Union. They remain extensive in Ukraine where they are known as hrechanyky and Lithuania Dzukija region, where buckwheat is produced, the only region in the country. Traditionaly is called Lithuanian: Grikiu’s Blynai.
Ingredients
For 4 servings
- Wheat flour – 250 gr .;
- Milk – 2 1/2 glasses;
- 3 eggs;
- 1/2 tablespoon of sugar;
- 1/4 teaspoon of salt;
preparation:
Mix fresh eggs with salt and sugar, add 1/2 a glass of milk, stir well. Then add wheat flour and still obtain a homogeneous mass. Then add remaining milk and mix. Heat a medium-sized frying pan well, add oil, with a ladle put the dough on the frying pan, moving it so that the dough covers its bottom. When one side of the crepe is browned well, turn it over and fry it on the other side. Place the fried crepes one on top of the other on a flat plate. Serve the crepes with jam, milk cream or you can also fill them with meats, cottage cheese, cheese, caviar.
