Ever since my sister and I were little I remember my mom making her delicious recipe for blinchiki or how some people like to call them crêpes or blintz. The sweet aroma that fills the air when she carefully stands at the stove and makes one after another… which sometimes doesn’t even make the plate that she puts it on since my sister or I would take it and eat it right there and there with nothing on it. So in honor or my mom’s birthday today I want to share her recipe for these delicious blini, but with my own twist.
My kids were so excited to wake up to the smell of these and get to enjoy them together while we called and sang my mom the birthday song and wished her well wishes. I just have to share something about this beautiful woman that I get to call mom. She is the most loving, caring, funny, gorgeous, she loves to tell me jokes, she love sharing recipes with me, telling me about my childhood if I can’t remember something. She is God loving and selfless. She will go above and beyond to make people around her happy and wont complain about it. So I am so blessed to have such an amazing mom. Isn’t she lovely?
Ok back to the blinchiki. These are simple to make once you get the hang of them, you can check out YouTube videos on how to cook them if you want to have a visual idea of how to swirl the pan around properly. You will need a crepe pan, which I think works best for these, a sharp edge spatula for flipping them, a piece of wax paper to cover the plate you will put the blinchiki on, a blender to combine all the ingredients together and patience.
Ever since my sister and I were little I remember my mom making her delicious recipe for blinchiki or how some people like to call them crêpes or blintz. The sweet aroma that fills the air when she carefully stands at the stove and makes one after another... which sometimes doesn't even make the plate that she puts it on since my sister or I would take it and eat it right then and there with nothing on it. So in honor or my mom's birthday today I want to share her recipe for these delicious blini, but with my own twist.
- 1/2 cup lukewarm water
- 1 cup milk
- 5 large eggs
- 1 cup all purpose flour
- 4 tbsp unsalted butter, melted, plus more to coat the pan a few times
- 2 tbsp sugar
- pinch of salt
- 1 tsp vanilla extract
- 8 oz cream cheese, at room temperature
- 16 oz small curd cottage cheese, strained in cheesecloth or a strainer
- 1/3 cup quince jam, or jam of your choice (less depending how sweet you want your filling, starting with a few tbsp and add to your liking)
- 3/4 cup golden raisins
- 1 cup hot water
- 1/4 cup Greek yogurt (I like Zoi plain yogurt)
- 1 tbsp quince jam or your favorite jam
Place all of the ingredients for the blinchiki (in the order that they are listed) in a blender and blend until well combined.
Melt a small amount of butter in non-stick skillets over medium heat. Pour a little less than 1/4 cups of batter into the skillet. I use a 1/4 cup measuring cup to make them even. As you are pouring into the skillet, swirl the batter to evenly coat the bottom. If you get any small gaps, you can fill them with more batter as you go.
Once the bottom is golden, flip the crepe using a sharp edged spatula to easily get under the crepe. Let the other side get golden and plop the crepe out onto a plate and cover it with wax paper to prevent drying out the blinchiki.
Repeat with all of the batter, using a small amount of butter every other time. Stack the hot crepes on top of each other on a plate and cover with wax paper. Don’t worry, the first crepe in the pan never turns out nice! Keep it up and you will go through it in no time.
To make the Greek yogurt and quince jam sauce, mix the greek yogurt and 1 tbsp of quince jam together with a whisk until nice and creamy and combined.
Add a cup of hot water into a bowl and add your raisins in to make them nice and plump.
In a colander, rinse the cottage cheese with cold water and DRAIN WELL. A cheese cloth also works well.
Mash the cream cheese and cottage cheese with a spoon until well combined and creamy. Then add your jam and combine well. Cottage cheese will still be a little lumpy, that's ok.
Using a spatula or a spoon, spread 2 generous tablespoons of cheese filling on each crepe.
Fold the the two sides of the crepe to meet in the middle then roll the crepe into a log from the top or bottom.
When you're done with all of the crepes, heat a pan and add 1/4 stick of butter and melt it on medium heat.
Add your crepes and heat for a few minutes on each side to get a nice crispy crust.
Drizzle with the yogurt/jam sauce and you are ready to dig in.
Enjoy and Bon Appetité!
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