One woman's insight into her daily life and some 'adventures'.............cooking, collecting, travels etc. With a lil' bit of this and that...........

Monday, February 15, 2010


Be sure and stop at http://designsbygollum.blogspot.com/ for "Foodie friday", there are some amazing food blogs to see.

I made these Blintzes the other day for my husband for a Valentine's Day treat........as I haven't cooked for over a month due to an illness. I got some skin infection on my leg and have been on antibiotics a 4th kind for a month with an intravenous stuck into my arm.....ouch! Finally I got a set of those meds orally and can now get my hands dirty so I decided to make these for him.

These Blintzes when I was small my Aunt Manya [RIP] use to turn out dozens at a a time. When she was lil' she said that her Grandma use to make hundreds of them for their large family, and they would all visit her she remembers and sit under this tree and enjoy them with cheese and sour cream on the side on Sunday afternoons...... in the old days they called them "Blini" and actually we still due in my home also.

Her are the Blintzes or Blini in my pan cooking away.

Stacked up high and ready to be filled........... :-)

Filled with a cheese filling and homemade strawberry preserves on the side.
Cheese Blintzes or Blini

1 1/2 cups milk OR 3/4 cup milk and 3/4 cup water
2 eggs, beaten
2 Tbsp. Butter melted and cooled
1 cup flour, all purpose or unbleached
pinch of salt

* additional butter or I use canola oil for greasing the pan.

Mix all the above ingredients in a blender until nice and smooth. you also may use a hand blender. I always let the batter rest for at least a good hour at room temperature.......or if refrigerated I usually let it sit overnight.

Heat a 6 or 7 inch skillet pan...........over heat that is moderately high.

Add about 2 Tbsp. of your batter, tilting the pan side to side and twirling as to cover the bottom. I usually brush before hand a bit of canola oil on the skillet so as it won't stick to the bottom or you may use butter if you prefer.

Cook the blini till the top looks dry..........and edges start to sort of curl. Most people don't flip over the Blini but I do as I like both sides cooked. If you cook both sides you don't need wax paper in between, but if you do one side you need wax paper in between.

I just use a spatula to flip them over and then on to a plate.

I have refrigerated these covered well in foil for up to 2 days in the refrigerature and filled them as I needed them.

To prevent cracking and tearing I bring them back to room temp.

For Filling the Blini............I usually spread about anywhere from 1 Tbsp. to 2 Tbsp. of filling. First I fold the sides and then roll in jelly roll fashion. Always plate them with the seams down as so they won't unwrap.

If I fill them up with cheese I melt butter in a skillet and cook them seam down first for about 3 to 4 min. on each side at a low heat so the butter doesn't burn.

I top them with some homemade preserves or sour cream on the side or some yummy applesauce........

Another favourite filling in my home is a mushroom filling, first I dip the filled Blini in an egg wash then into breadcrumbs and saute...........so yummy........... like a breaded crepe.

Ready to eat.

Thanks for stopping by.


  1. We love these too. When I make them for my kids, they usually stand there and eat them right off the plate, so I never get a stack like you. If I'm lucky I get two, out of the whole wack of them and cheese and sourcream it is.

  2. These look fabulous Erica...I hope you are feeling better today.
    These bring back memories of my Grandma...

  3. Wow Erica,

    Like Linda, these remind me of my grandmother too! One of these days I must try to make them myself. What type of cheese did you use for the filling? I think my grandmother used farmer's cheese or cheese she made herself with buttermilk (pot cheese). I wish I could bring your photos to life and dig in!

    Feel better soon and still take it easy!

  4. Your blinchiki look amazing! I will definitely try this recipe. Thank you!