Traditional Russian blintzes
User Reviews
5
Traditional Russian blintzes
Description
The recipe for Traditional Russian blintzes starts with whisking eggs combined with milk or water and oil into a smooth, pourable batter that resembles yogurt in thickness. Sugar and salt add subtle sweetness and balance. The batter is poured thinly into a sizzling, oiled pan and cooked until edges curl and bubbles appear, which takes about two minutes per side. After flipping briefly to cook through, the blintzes are removed and topped with butter to keep them moist and flavorful. This technique ensures they remain soft and flexible, ideal for rolling or folding with fillings.
The blintzes can be served plain, with sweet or savory toppings, or filled with cheese, fruit, or meat, depending on preference. They are a staple in Russian cuisine and suitable as a breakfast, snack, or dessert base. Their thin texture allows for various creative serving options.
The original notes recommend blending the batter in a blender or food processor to eliminate lumps and achieve an even consistency, which helps with smooth cooking and texture. A lightly buttered plate is used for stacking the cooked blintzes to prevent sticking and maintain warmth.
Ingredients
- 3 egg large
- 3 cups liquid milk, water, or combination of 2 glasses of milk and one glass of water
- 1 Tbsp. grapeseed oil olive oil or butter or coconut oil, melted
- 1 Tbsp. sugar more for sweet blintzes
- 1 pinch salt
- 2 cups flour or more, as needed (start with 1 cup if using only water)
- butter as needed
Instructions
- Bring eggs to room temperature.
- Whisk together eggs and liquid until well combined. Add oil, sugar and salt. Continue whisking, gradually adding up to a cup of flour in small portions. Continue whisking until mixture is perfectly even and the consistency of yogurt or low-fat sour cream (should be easily pourable, but not watery).
- Place just a touch of butter at the bottom of a large plate. Set aside.
- Preheat a pan to medium-high heat – the pan should sizzle when you add in the oil! Add a teaspoon of oil or butter, and pour in ¼ cup of the the batter into the pan, tilt the pan and swirl it around to spread it thinly and evenly. The blintz should start cooking immediately! When the edges of the blintzes curl and bubbles appear, after about 2 minutes per side, use a thin spatula to flip it. Cook the blintz briefly on the other side, and remove from pan onto the buttered plate. Top the cooked blintz with a touch of butter. Repeat with remaining blintzes, and transfer the blintzes onto the plate. You can also fold cooked blintzes into triangles.
- (Please note that the first blintz rarely turns out; use this one to taste and correct the amount of sugar, flour or salt in your batter. If mixture is too watery to cook properly, add a bit more flour, 1 tablespoon at a time).
- You can also whizz the blintz batter in a blender or food processor to avoid any lumps.
Notes
- Bring eggs to room temperature before mixing for better batter consistency.
- Use a blender or food processor to ensure the batter is lump-free and smooth.
- Keep a lightly buttered plate ready for stacking cooked blintzes to prevent sticking.
- Adjust flour quantity depending on the liquid used to get a pourable yet thick batter resembling yogurt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 25mg | 8% |
| Sodium | 90mg | 4% |
| Potassium | 22mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 36IU | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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