Traditional Russian Blintzes

How to Make

In support of Ukrainian and Slavic people we'll teach you the best blintzes and crepes recipe! There is nothing like waking up to the sound of blintzes sizzling on a frying pan. Golden brown and freshly made, they are the brunch of your dreams.

– 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

Bon Appetit!