Bliny are Russian pancakes with a slightly sour taste and the thickness of a few playing cards, accompanied by caviar or indeed almost any other filling on hand, from jam to sour cream and salmon. The light brown bliny are shaped like small suns, accounting for their central role in pre-Christian festivals at the end of winter, when the returning sun brightens the sky. The French imitation is called a crepe.
- Ingredients:-3 eggs
-Half a teaspoon salt
-2 tablespoons sugar
-Half a teaspoon vanilla
-1 cup flour
-A Little oil
-1 and a half cups of milk
Beat eggs until foamy. Add sugar, salt, and milk. Blend together.
Add flour and mix until smooth. Add vanilla.
Ideally, let stand for one hour. Add more milk if batter is too thick.
Heat a small skillet (about 8 inches). Add some oil to the skillet. Ladle just enough batter to thinly coat the bottom of the skillet.
When golden brown on bottom (edges will start to turn up slightly), flip and brown other side. Continue until all batter is used.
Recipe makes about 12-15 bliny. Stack to keep warm. Spread with filling and roll.
Destination – Russia