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:

• 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.

Steps:

• Scald the milk and set aside.
• Dissolve the yeast in one-fourth cup warm water.
• Sift the white flour into a bowl, add the buckwheat flour, salt and sugar.
• Beat the egg yolks until thick. When the milk has cooled to lukewarm, add the yolks and three tablespoons of the melted butter. Add the yeast. Mix well and pour into the flour. Mix thoroughly, removing any lumps. Set aside in a warm place lightly covered with a towel for about two hours, or until doubled in bulk.
• Whip the egg whites until they stand in stiff peaks and fold them into the batter.
• Lightly butter a small frying pan. Pour in just enough of the pancake mixture to coat the bottom of the pan. When the mixture begins to bubble, turn the pancake over and cook lightly on the other side. Wrap the pancakes in a napkin and keep them warm in the oven while you cook the others. Serve in a pile, wrapped in a napkin.
• Serve the caviar, the sour cream and the remaining melted butter in small bowls on the table. Each person puts a pancake on a plate, butters it, adds sour cream and caviar, and rolls it like a crepe.

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.