Blinis With Bab

What we in England consider a ‘blini’, is not actually a true Russian blini. A blini is little more than what we think of as a pancake, or crepe, and as I found out on Sunday, they are cooked the exact same way. The exciting master class in Russian blinis turned out to be little more than recreating Pancake Day in September. It was a lovely experience cooking with my Babushka, if not quite the new recipe I had prepared for. So forget the little canapé type blinis you are imagining, the real deal are bigger, and thinner.

The history of the blini: before they became Orthodox, as most of Russia is now, the Russian people used to worship the elements and had many Gods, such as the God of Wind, the God of Rain and the God of Sun. The blini was made originally as a symbol of the sun and thus, it is a religious recipe. Quite a simple history for quite a simple dish.

Just like on Pancake Day, take 2 eggs, a litre of milk, salt and sugar to taste and mix. We did this in a bowl with a hand blender. Next, add flour. I believe my Babushka said 300g, but I don’t remember, I didn’t write it down and she didn’t measure it out. A seasoned pro at making blinis, Sonia cooks by feel, much like my own Grandmother. The consistency (again, very detailed) should be not too watery but not too thick, It should coat a spoon and be silky smooth, so blend well.

Now the difference: we add butter to the pan to avoid sticking. Russians add a tiny bit of oil, and then a glug of oil into the mixture. This does not get mixed in, but instead sits on the top of the mixture and you get a little with every ladleful, ensuring that these tasty offerings to the sun don’t stick in the pan.

Take a ladle of mixture and put it in the pan, being sure to tilt the pan straight away and evenly coat the surface so that you have a perfectly round blini of even thickness. Then just cook like a pancake, flipping when the colour on top is slightly darker and all the same. Voilà – blinis à la Russe!IMG_1247IMG_1243

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We had ours as delicious parcels of flavour, filled with cabbage, rice, mince and carrots. They were simply wonderful.

If you find yourself in Russia, head to their version of MacDonald’s/Starbucks – Chainaya Lozhka (Чайная Ложка – teaspoon). It’s fast food the Russian way – blinis and borscht.

From Russia with Love.

P.S. Tonight – Opera at the Mikhailovsky theatre, darling. We’re off to see Verdi’s “Un Ballo I Maschera”. When in Rome…

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One thought on “Blinis With Bab

  1. Pingback: Blinis with Home Cured Trout Roe | Wild Rarebit

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