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Saturday, December 03, 2011

Blinchiki for Breakfast

We have distant relatives, an older couple, staying with us for a few days.  This morning, I wanted to treat them to a nice breakfast.  Blinchiki (blintzes) are always a hit and this morning was no exception.  I have used this recipe for many years, with great results.

Ingredients (for 4 servings of 2 blinchiki each):
1 1/2 cup milk (2% works great), warmed just a bit
3 large eggs, at room temperature
2 tbsp butter, melted
2/3 cup all-purpose flour (I always use King Arthur)
1/2 tsp salt

  1. Combine the milk, eggs, and butter in a medium bowl.  
  2. Mix at medium speed for about one minute or until well incorporated.  
  3. Combine flour and salt in a small bowl.  
  4. Add to the milk mixture.  
  5. Mix at medium for another minute or so; again, until well incorporated.  
  6. Cover and refrigerate for at least 2 hours or overnight.  
  7. Lightly grease a small non-stick skillet and preheat at medium heat.  
  8. Pour 1/8 to 1/4 cups batter (adjust thickness to your liking; I like thicker blinchiki so use 1/4 cup measure) and move the skillet from side to side, to spread the batter.
  9. As the batter starts cooking, you may want to tilt the skillet again, to make sure batter is spread evenly.  You may need to adjust heat (I use 3 on my electric stove).
  10. Cook until top appears slightly dry.
  11. Flip with spatula (you may need to loosen edges a bit) and cook for 15-20 secs longer or until steam stops rising.
  12. Remove to the plate.
  13. Cook the remaining blinchiki, stacking them on the plate.
  14. You can serve them immediately, like traditional pancakes (with jam, syrup, whipped cream, etc.).
  15. Traditionally, they are served with various fillings, though.  My favorite is chopped cooked chicken with sauteed mushrooms and cheese.

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