Blinchiki, crêpes russe

Ingredienti

• 3 1/2 cups Flour
• 4 Eggs
• 2 cups Water
• 2 cups Milk
• 1/2 teaspoon Salt
• 2 tablespoons Sugar
• 2 tablespoons Oil
• Oil for frying
• Stick of Butter for Blinchiki stack

Preparazione

1. 1

   Prepare Batter - using Electric Mixer, whisk together Eggs, Water, Milk, Salt, Sugar and Oil. Gradually add Flour and mix until smooth and without lumps. Should have consistency of Heavy Cream. Allow to rest for at least 10 minutes.

2. 2

   Prepare Pans - use 2 nonstick Frying Pans, to cook the Crepes twice as fast. You'll get the rhythm, trust me. Grease the pans with oil and heat over medium high heat. Pans must be hot before you start.

3. 3

   Pour Batter - using a ladle, pour about ⅓ cup of Batter into pan, swirling around to create thin layer. If you have any holes in your Blinchik, then fill with more batter. The goal is to make thin Blini.

4. 4

   Cook Blinchiki - Cook for about 2 minutes until lightly golden and edges start to curl and separate from side of pan. Using your fingers or a Flipper, pick up the edge of the Blinchik and flip over. Cook for another 30 seconds or until golden brown.

5. 5

   Plate - place Blinchiki on a plate, smearing the top side with the Stick of Butter. This is to prevent the next Blinchik from sticking to each other. You will make a Blini stack.

6. 6

   Repeat - do this again and again, greasing pan with Oil, until all the batter is gone.

7. 7

   Serve - best served warm with Sour Cream and Jam or Honey.