The Winter Olympics start this week! I can’t wait. In honor of the games being held in Russia, I researched some recipes and gave them a try. One of the recipes I loved were traditional Blini or Russian Crepes.
I grew up having “Rolie Polies.” My Aunt Janet called them that and the name stuck. I didn’t even know that the real name was crepes until I went away to college. At school we had a floor lounge where we could make simple dishes (reaaaaally simple dishes- it wasn’t a kitchen). One of my friends had a crepe maker that we all loved to use. She eventually gave me one that I have held on to for over fifteen years. I pulled it out for this recipe. I couldn’t find my version online but this crepe maker is similar to the one that I own. Using a crepe maker makes is so easy. All you do is turn it on, put the batter in a shallow dish, dip the maker into the batter and wait until the light turns on that it’s done. It’s totally worth the $30ish in my opinion for the headache free, perfectly done crepes. But don’t use cooking spray. I learned that the hard way! *Affiliate links were used above.
To make crepes, you only need a handful of ingredients and a little patience. If you don’t have a crepe maker, it takes some practice to get the right rhythm down in the pan. The two biggest things are- use a small amount of batter (thin layer) and quickly tilting the pan in a circular motion. Ingredients Instructions
Recipe slightly adapted from Russian Bites.
According to articles I read traditional Blini is served with sweetened condensed milk, jam and/or sour cream. While I had those options available for my family, I also pulled out fresh fruit, Nutella and powdered sugar.
When we made these crepes I had some Vanilla Strawberry Whip on hand. Josh went weak in the knees when I added it to the crepes. Whip some up and spread a layer in the crepes.
Are you excited for the Olympics too? Make sure to download Opening Ceremony BINGO sheets: