Swerdlow Blinchiki

Updated at: Sun, 15 Oct 2023 19:41:36 GMT

Step 1

1. Combine 1qt buttermilk and 4 tbsp butter (in slices for easier melting) in a 4 cup Pyrex measuring cup with a spout.

Step 2

Microwave buttermilk until the butter is melted. Don't overheat or the fats will seperate. If you did overheat, you will need to mix more throughout the recipe. You want to have warm buttermilk to add melted butter into or the butter will crystalize and not mix well.

Step 3

Measure out 10gm vanilla extract, 40gm vegetable oil

Step 4

Combine vanilla extract & vegetable oil with buttermilk.

Step 5

Sift dry ingredients (260g Caputo 00 flour, 1 teaspoon baking soda). Sifting is important because it gets rid of clumps and enables you to create smooth blinchiki. Don't skip the sifting.

Step 6

Whisk together (or use an electric mixer) the wet and dry mixtures

Step 7

Put in 6 eggs into the wet mixture. Mix gently.

Step 8

Heat the flat crepe pan and season it with butter so it is hot and then back off the heat for 30sec. Pour enough batter at an angle into the pan to start rotating the pan to coat the whole pan in batter. Each blinchik is ~1/4 cup of batter and should be cooked on medium heat (level 3). Don't overpour, experiment with volume of batter and the pan you are using so you only coat with a single coat of batter.

Step 9

Spread batter by rotating pan. Put pan down when batter is no longer moving around pan.

Step 10

Cook ~2 min on first side, until the batter no longer looks wet and the edges are starting to brown a little. Practice the flip! Budget to waste 2-5 pours to testing the heat and getting your brain to activate your Blinchik muscle memory.

Step 11

Cook 1 min on other side, do not let the edges burn. If edges are burning faster than the batter solidifies lower heat.

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