Posted by Mira | Posted in World Recipes | Posted on 24-11-2011
Tags: blinchik, blinchiki, picnic, picnic food, picnic food ideas, Russian
Blinchiki is one of traditional Russian food. It is a wonderful option to have as picnic idea. Today I am going to present you with blinchiki with flavored cottage cheese and honey. Blinchiki is a variation of crepes. In Russian cuisine there is another type of blinchiki which is called ‘blini’ or blintz. Blini are made with yeast batter which require time to rise. As today my goal is to present you with a quick and tasty ethnic picnic food I am going to cook thin blinchiki.
Note: “blinchik” is a singular, while “blinchiki” is a plural form of the word.
Russian Blinchiki with Flavored Filling
Surfing the internet and numerous cooking websites by all means you will come up with quite a dozen of different recipes of Russian blinchiki. And all of them will be referenced as classic and traditional. I have tasted different blinchiki, but the one I definitely like the one I do the best.
This recipe comes from my grandma who is Russian by origin. I remember her cooking these thin slightly turned golden-brown crepes on two skillets at a time. Then there were two huge piles of this delicious picnic food served on the table with sour cream. Like other traditional Russian food, say, vareniki or pirojki, blinchiki are usually cooked to have in a company – with the whole family and friends. By all means it is also a perfect option for breakfasts and snacks.
With this – a more miniature recipe – you will have blinchiki enough for a company of 5-7 people.
Preparation time 5 minutes (plus the time to rest the batter), cooking time about half an hour; yields 20-25 blinchiki.
1 large egg
2.5 cup (0.5 liter) milk
1 cup plain flour
1 small pinch salt
1 tsp sugar
1/2 tsp vanilla
1/3 tsp baking soda
1/3 tsp lemon juice or vinegar
1 tbsp vegetable oil (and some more for frying)
400g cottage cheese
1 tbsp sugar (optional)
1 leveled tsp cinnamon powder
1 leveled tsp ginger powder
200g (or more) honey
100g walnut kernels
Note: do not use sugar if using raisins in the filling.
Pour half of the milk (1 cup) into a deep bowl. Break the egg, add vanilla, sugar and salt and whisk together shortly. Use a wire whisk, blender, or mixer for that. Sift the flour, whisk until a thick soft mixture forms. When done add the rest of the milk (1 cup). It is recommended to use warm or room temperature milk (not cold). Stir well the added milk to thin the batter. In a tablespoon slake baking soda in lemon juice or vinegar; add to batter while still fizzy. Stir batter evenly. It is highly recommended to leave the batter to rest for at least 15 minutes in warm place before cooking. Before proceeding with cooking add vegetable oil and stir well.
Note: Some people prefer using 50×50 milk and water, it means 1 cup milk and 1 cup water.
Tip: Use freshly squeezed lemon juice to slake baking soda.
While the batter rests we will get down to preparing the filling.
In a bowl combine cottage cheese, sugar, cinnamon and ginger powder. No need to stir the ingredients very thoroughly.
Cut walnut kernels into smaller pieces and add to the mixture evenly. Set aside to rest while you are done with the blinchiki.
Now put a medium size non-stick (preferably heavy type) skillet (or griddle) over medium heat. Brush the bottom with few drops of vegetable oil or cooking spray.
When the skillet becomes hot (not steaming hot!) take batter approximately half of a small ladle and swirling spread it evenly over the skillet bottom.
Fry one side of blinchik till golden-brown then flip it over. Use a thin spatula to flip blinchiki. One blinchik is cooked in about one minute. Transfer cooked blinchiki one at a time on a kitchen towel to absorb excess steam.
When you are done with frying blinchiki proceed to stuffing them.
Spoon 1 tbsp of cottage cheese filling on one half and cover with the other half.
Then spoon 1 tbsp of honey on blinchik and near it on the plate. Decorate with walnut, drizzle it with a bit of cinnamon powder at one side.
Serve this picnic food at room temperature one per plate. Priatnogo appetita! – which is Russian form for Bon appetit!
Note: As coriander and ginger are effective anti-cold spices use them with this picnic recipe in autumn and winter seasons. Use sweet cream and berries (instead of honey and flavors) in summer.