Breakfast Dessert General

Blinchiki

Blinchiki
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Blinchiki
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Blinchiki - Trying this recipe at home? Share your pics with us! Facebook, Twitter and Instagram @FederationCJA #jewishfoodproject
Ingredients
Servings:
Units:
Instructions
  1. Bring eggs to room temperature.
  2. Whisk together eggs and liquid until well combined. Add oil, sugar and salt. Continue whisking, gradually adding up to a cup of flour in small portions. Continue whisking until mixture is perfectly even and the consistency of yogurt or low-fat sour cream (should be easily pourable, but not watery).
  3. Place just a touch of butter at the bottom of a large plate. Set aside.
  4. • Preheat a pan to medium-high heat – the pan should sizzle when you add in the oil. Add a teaspoon of oil, and pour in a little bit of the batter, tilting the pan to spread it thinly. The blintz should start cooking immediately. When the edges of the blintz curls, use a thin spatula to flip it. Cook briefly on the other side, and remove from pan onto the buttered plate. Top the cooked blintz with a touch of butter.
  5. Please note that the first blintz rarely turns out; use this one to taste and correct the amount of sugar, flour or salt in your batter. If mixture is too watery to cook properly, add a bit more flour, 1 teaspoon at a time.
  6. Repeat as many times as needed to finish your batter, making sure to put a dab of butter between each two pancakes.
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This post is also available in: French

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