Breakfast > Russia > Bliny >
1 C flour
3 C milk
1/2 tsp. baking soda
2 TBS vegetable or sunflower oil
Salt & sugar to taste
2 to 3 eggs
In a bowl, mix together the eggs and milk. Add the salt and flour; stir well. The dough can be drained to remove flour lumps. Add vegetable or sunflower oil to a skillet. Peel onion and cut into two parts. Heat the oil in the skillet. Before pouring a measure of batter in the skillet, swish the onion half in the oil first. Pour out a thin layer of the batter evenly, adding extra flour if needed. "Bliny" batter must be spread thinly when cooked, the thinner the better. Cook until a light brown, approximately two minutes on each side. Repeat process with remaining half-onion and batter.
Suggestions: "Bliny" can be served with butter, sour cream, red or black caviar, fillet of sturgeon, or lox and salmon.
*Bliny image (C) Hugo Arg (2007). Image released into the public domain by author and copyright holder.
Recipe featured in the Ambrosia Cookbook.
Food Fare Culinary Collection: Russian Kitchen
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