There is nothing like waking up in the morning to the sound of butter sizzling on a frying pan. Because you know that what follows next is a generous ladle of batter going in, and beautiful, golden-brown blintzes coming out. Because you know that from that moment on, nothing could spoil your morning. Because you know that in the kitchen, someone who loves you is making you Russian blintzes.
Or at least, that’s the case in my house.
On Thursday, I shared with you my recipe for Russian sour cherry sauce. Well, I wasn’t completely forthcoming with you when I said you could ladle it on cake, or stuff it in vareniki, or eat it with a spoon. I mean, you CAN do all these things… But what you really should do is ladle them on just-fried, hot-off-the-griddle, steaming golden blintzes.
And because we’re all in holiday mode and any browsing you’re doing right now is likely done in a mad dash to think of last-minute things to serve on the Christmas table, I thought I’d put forth my suggestion for your Christmas day brunch: Russian blintzes with sour cherry sauce.
This is my mother’s long-standing, tried-and-true traditional Russian blintzes recipe. It uses butter and eggs and white flour and a bit of sugar, and it’s perfect just the way it is. And if you aren’t suffering from any food sensitivities, you really should try it the way my family has been making it for generations.
But if, like me, the joys of white flour and eggs are beyond your reach, check back in upcoming weeks for gluten-free, vegan versions of these blintzes. That way, you’ll have something to compare it to!
Traditional Russian blintzes
- 3 large eggs
- 3 cups liquid milk, water, or combination of 2 glasses of milk and one glass of water
- 1 Tbsp. Grapeseed oil or olive oil
- 1 Tbsp. sugar more for sweet blintzes
- A pinch of salt
- 2 cups flour + more as needed (start with 1 cup if using only water)
- Butter as needed
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, and pour in a ¼ cup of the the batter, tilting the pan to spread it thinly and evenly. The blintz should start cooking immediately! When the edges of the blintzes curl, use a thin spatula to flip it. Cook briefly on the other side, and remove from pan onto the buttered plate. Top the cooked blintz with a touch of butter.
(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).