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Blini. (In Russian: блины.) Crepes, basically. They’re delicious, and easy to make.1



(See my list of recommended kitchen tools for details on all of these, including the reasons for my recommendations.)






Preparation, part I

  1. Measure out the wet and dry ingredients.
  2. Start some water boiling (more than a cup, since some will boil away).
  3. Melt the 12 stick butter; when it’s melted, pour it out into the small glass ingredient bowl.

Pre-mix ingredients

  1. In the medium bowl, whisk together the dry ingredients: the 113 cup flour, the 3 tbsp sugar, and the 14 tsp salt.
  2. In the small bowl, mix the wet ingredients:
    1. Lightly whisk the 2 large eggs.
    2. Whisk in the 12 tsp vanilla extract
    3. Whisk in the 1 cup whole milk.
    4. Whisk in the 1 cup boiling water.
    5. Whisk in the 14 cup cooking oil.
  3. Let the dry and wet ingredients stand, separately, while you do the next part.

Preparation, part II

  1. Set griddle on burner, on medium heat, to heat up. With a paper towel (being careful not to burn yourself), apply a coat of cooking oil to the pan.
    (You don’t want oil to pool in the pan; you just want the surface to be slick with a thin layer of oil.)
  2. Lay a sheet on aluminum foil on the counter, or on a cutting board. Coat one side of the foil with a teaspoonful of melted butter.
  3. Combine the wet & dry ingredients:
    1. Slowly, a few tablespoons at a time, add the wet mixture to the dry mixture; thoroughly whisk after each addition
      (If you add everything at once, there will be lumps)
    2. Keep adding and whisking in, making sure the wet ingredients are integrated thoroughly, and there are no lumps

Making the blini

  1. Once the griddle has heated up, pour an almost-full ladle’s worth of batter onto the griddle; tilt the griddle this way and that as you pour, so that the batter coats the surface evenly.

1 But remember the Russian proverb: “первый блин комом” (“the first blin comes out crumpled”).