Russian Blintsi Recipes

Steps:

• Batter should be quite runny (compared to pancake batter, say). Use a HOT (but not quite smoking) non-stick pan, covering the bottom of the pan thinly with batter. Lift pan and spread batter to edges as best you can.
• When the edges start to brown, fold in half and remove from pan.
• Continue making one blintze per pan until batter is finished (use a couple of pans if needed).
• NOTE: **If blintzes don't easily remove from pan, add another tablespoon of oil to the batter. The temperature of your pan may also be at play - it needs to be quite hot.

Steps:

• In a large bowl, add milk then mix in flour half a cup at a time, beating well with an electric mixer after each addition or until mixture is well blended and smooth.
• Add salt and mix well.
• Add 1 egg at a time and beat well to mix after each addition.
• Add sugar and beat again.
• Add 3 tablespoons melted butter and beat again.
• Mix baking soda in about 1 tablespoon of milk, add to batter and lightly beat again.
• Add baking powder and mix lightly until blended.
• Let batter sit for about 5 minutes before using.
• Batter consistency should be like whipping cream.
• Preheat a 10 inch heavy bottom, shallow fry pan to medium-high heat.
• Rub fry pan with vegetable oil before cooking each blintsi.
• Pour about 1/2 cup batter onto fry pan and quickly spread over fry pan by shaking fry pan in a circular motion.
• Cook until edges just start to brown and lightly curl, about 1 minute.
• Turn blintsi over and cook an additional 15 to 20 seconds.
• Adjust heat temperature to suit the type of fry pan you are using.
• Remove blintsi from fry pan, fold in half and wipe blinsti with melted butter.
• Although the blinsti taste best if served immediately, you can cook them ahead of time and place in a preheated 275 F oven to keep warm.
• Serve with syrups or jams of your choice.
• If desired, use chopped fresh strawberries or blueberries along with a dollop of sour cream, or plain yogurt or whipping cream.
• You can also simply sprinkle blintsi with lemon juice and some sugar.
• Refrigerate any unused blintsi.
• To reheat again, place in a microwave-safe dish and microwave on HIGH (full power) for about 15 seconds for each one, or place them in a preheated 400 F oven for about 5 minutes.

Steps:

• Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.
• Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.
• Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.
• Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.
• Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.
• Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.

Steps:

• Combine flour, salt, and baking powder in a bowl.
• Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
• Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.