Blini
You can try out more of Olga’s culinary traditions from Russia with this recipe for Kapustniki.
Blini notes from Olga
“We love crepes in Russia and we eat a lot of them. We call them “blini” though :))) We eat them plain just with butter and sugar, with jam, honey, we stuff them with meat and mushrooms, with cottage cheese, with salmon, with caviar, and lots of other things. We even have a celebration around eating crepes, called Maslenitsa, where during one week in the spring, different members of the family are supposed to host and make crepes for everyone. But now it’s just making and eating lots of yummy crepes for 1 week before the Great Lent. So, when my mom was here she made crepes with cabbage and chicken livers. You can use any crepe recipe you like. My mom used regular white flour and milk. I love making crepes with buckwheat and oats to make them healthier.”
Blini (Crepes)
We’re grateful for CSA member, Olga, and the contribution of her family’s culinary traditions.
Whole grain crepes or pancakes
(adapted from the Ronit Gourarie’s recipe “Ben’s Friday pancakes”, which was also adapted from Rebecca Wood’s cookbook, The Splendid Grain )
- 2-1/2 cups kefir, buttermilk or clabbered milk
- 1 cup steel cut oats (or sometimes I do 1/2 cup steel cut oats and 1/2 cup whole soft wheat) Also you can use the oat and buckwheat flour instead of the whole grains, but the proportions will be different.
- 1/2 cup green buckwheat
- 4 eggs
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1/2 tsp vanilla (optional)
- Mix together the kefir and the grains and leave on the counter for at least 8 hours and up to 24 hours (the longer it sits the more sour the taste will be, so start with 8 hours).
- Transfer it to the fridge for at least a few hours (it will be fine in the fridge for a few days).
- When you are ready to make the batter put the grains with the rest of the ingredients in a powerful blender like Vitamix or Blendtech and run it on high for about 45 seconds or until the batter becomes smooth. Be careful not to overheat the batter or it will start cooking, that’s why you need cold ingredients.
- Transfer to a bowl. At this point you can make pancakes or add enough milk to reach the consistency of crepe batter and make crepes as usual. The batter might be a little bubbly for the crepes because of the soda, its fine; you can let it rest a little if you want. I usually do pancakes the first day and put it back in the fridge and add milk next day and do crepes. I put some butter on top of each crepe to keep it moist and to help with grain digestion. Serve them as is or add your favorite stuffing like:
Blini (crepes) with chicken liver stuffing
Oil for sautéing (I use ghee and olive oil)
1 lb yellow onions
1 lb chicken livers
Salt and pepper to taste
Your favorite Crepes recipe
Dice or slice the onions in 1/4 moons. Or use food processor to slice them. Sauté onions for about 15 min, or until they get very soft and start to brown. Put the liver through a meat grinder or pulse it in the food processor until pea sized pieces. Add liver to the onions and cook for another 10 min or so. Don’t overcook or it will be too dry. Add salt and pepper to taste.
Make long thin pockets with crepes and stuffing. I like to make them ahead and warm them up in the cast iron pan until they are slightly crispy on the bottom and warmed through. Serve for breakfast with sour cream. They also freeze well.
Blini (crepes) with cabbage stuffing
Oil for sautéing (I use ghee and olive oil)
1 lb yellow onions
2 lbs cabbage (it’s better to use summer cabbage that’s not too tough)
½ lb mushrooms (optional) – sauté separately
½ a bunch of greens (optional) – turnip tops, spinach, etc
Salt and pepper to taste
Your favorite Crepes recipe
Dice or slice the onions in 1/4 moons. Or use food processor to slice them. Sauté onions for about 10-15 min. Thinly slice cabbage or use food processor to slice it. Add cabbage to the onions and cook covered on low until cabbage becomes soft, stirring occasionally so it doesn’t burn. Then take the lid off, add salt and pepper to taste. If there is too much liquid, let it evaporate. Add the mushrooms if using and turn off the heat. Make long thin pockets with crepes and stuffing. I like to make them ahead and warm them up in the cast iron pan until they are slightly crispy on the bottom and warmed through. Serve for breakfast with sour cream. They also freeze well.
Make sure to view this in desktop mode for all the details.
Print This Post