Natasha's Blini

My dear friend's Mom, Natasha, taught me how to make the following Armenian-style crepes. I remember at the time she smiled and told me that the recipe wasn't exact and not to worry too much about it. Of course I did, at the time, and in spite of my nerves made a passable version. Today, as I rummaged through the 'fridge and found yeast "best used by" Oct. 2008, I thought, "Why not make Blini?" I didn't want to take a chance on a loaf of bread if the yeast was past it's prime. As it turns out, the yeast was fine and Blini were perfect in spite of the liberties I took with Natasha's recipe.

Natasha's Blini

Yeast Starter:
1/2 cake yeast
flour
sugar
water

First, she places a small amount of sugar, flour and lukewarm water in a small custard cup with the yeast. Stir and let stand for a while until the yeast is activated. (I used 1 full packet of powdered yeast and it worked just great.)

In a mixing bowl combine:

2 eggs
2 T. sugar
1 teaspoon salt
1 pint of milk

Whisk together and add 2-3 cups of flour to make a thick batter.

Add approx. 4 T. oil (Natasha uses 2 borsch spoons)
Add the yeast starter and
1 pint of milk

(I have to admit that I didn't measure anything... dumped in the flour, poured in a little sugar, substituted powdered buttermilk and enough water to make a thin batter... and it worked just fine.)

Let the batter rest for a short time and allow the yeast to permeate.
Heat a crepe pan (non-stick skillet) over medium heat until a drop of water dances on the surface.

Melt approx. 1 T. butter and brush the pan between crepes.

Pour approx 1/4 cup of batter into the heated pan and quickly swirl to cover the bottom. Bubbles will form throughout the batter. When the edges begin to brown and crisp, flip and gently brown the other side.

Serve with your favorite filling, but it's hard to beat a spoonful or two of sweetened condensed milk. Roll a few filled Blini and serve with a nice cup of hot tea for the full experience.

=)

Thank you, Natalie, for teaching me to make Blini! It's been maybe 16 years and I still remember the warmth and love from your kitchen. I also think of you every time I make "kartoshka". (Latkes or Potato pancakes).

Bon Apetit!

Aunt Melissa