Blinchiki, thin and delicate, offer an exquisite canvas for sweet or savory fillings. These versatile crepes are steeped in tradition and delight the palate, symbolizing the arrival of spring and serving elegantly on celebratory tables, filled with treasures from both sweet and savory realms.
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In a bowl, whisk together flour, milk, eggs, sugar, and salt until smooth.
Heat a non-stick skillet over medium heat and brush with melted butter.
Pour a ladleful of batter into the skillet, swirling to cover the surface.
Cook until the edges lift and the bottom is golden brown, about 1-2 minutes .
Flip and cook for another 1-2 minutes on the other side.
Repeat with remaining batter; keep warm until serving.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
