[Sca-cooks] crepes

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Mon Sep 20 06:56:08 PDT 2010

On Sep 20, 2010, at 9:01 AM, devra at aol.com wrote:

> My mother's recipe for blini had six eggs and a very little bit of flour.  We had two special small frying pans that we didn't use for anything else. They weren't non-stick, but before the batter was poured, we would tip in a small amount of melted butter, swirl the pan, and tip out the excess.  Then we'd put in about a quarter of a cup of batter, swirl it to coat the pan, and pour out the excess.  When the batter pulled away from the sides of the pan, we'd turn the pan over and tap the crepe out onto a cloth towel, lining them up and overlapping a little. Then more butter, more batter.....  After the batter was all cooked, then we'd fill the crepes. Since only one side had been cooked, we'd fill that side, roll and fold them, put them into a buttered pan, and bake them. Thus the outside got cooked also.
> Haven't made those since my mom died in 1965.  Probably have lost the touch....

Very interesting. It sounds like we're seeing, with cultural flags planted, where blintzes veer off from blini.

It was my understanding that among Christian Russians, when you say "blini" what is usually meant is a small, yeast-and-egg-raised buckwheat pancake, often served with sour cream, melted butter, and caviar, and not filled before serving...

What you're describing sounds more like what most people would call a blintz (also cannelloni). Unless blini is just the plural of blintz?

It never even occurred to me until now to wonder to what extent the words "blintz" and "blini" were related...


"Most men worry about their own bellies, and other people's souls, when we all ought to worry about our own souls, and other people's bellies."
			-- Rabbi Israel Salanter

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