The best mornings start with a fresh stack of Blinchiki’s also known as Russian crepes. Growing up, this was my go-to breakfast item and I would gladly devour a stack all to myself. My grandmother insists that crepes must be eaten fresh, and smothered with strawberry jam and sour cream. The authentic Russian way includes a hot cup of black tea with a splash of half and half. It doesn’t get better than that.
Russian crepes are essentially thin pancakes. Traditionally, you serve them as a breakfast item, stuffed with jam, cottage cheese, sour cream, or a variety of other delicious fillings. I prefer folded with jam and a dash of sour cream. You can use any extra crepes for a savory lunch, typically filled with potatoes or ground meat. But we’ll save that recipe for another time.
The trick to making a perfect crepe is to have a smooth and runny batter. That will help you achieve a beautiful thin crepe. Once the batter is perfected, add a tablespoon of oil to a pan over medium heat. Ladle in about 1/4 cup of batter into the center and immediately tilt the pan in a circle to evenly coat the pan. Cook until bubbles begin to form and bottom turns golden brown, about 1-2 minutes. Flip and cook another 30 seconds or until crepe is browned. The next step is optional, but my grandmother swears by it. Gently brush top of crepe with butter after moving to a plate. I like to use a silicone brush for this step. You can use any toppings of your choice such as fruit, jam, sour cream or cottage cheese. In our household it’s all about the jam. My grandmother makes incredible homemade strawberry jam that is a perfect topping for her homemade crepes.
