A warm, mellow bite, full of wonderful flavors.
Belichinki/Alon Mesika
Every European tribe, and especially as you get closer to the eastern side of Abyssinia, has its blinches (or crepe) - an omelet that is prepared on a pan and gets a uniqueness through the ingredients that are added to it.
The Russian belichinki, in this case, enjoys the addition of sour cream and powdered sugar, without too much fuss, and that's what's fun about it - this simple bite that's so delicious.
And you can even prepare it ahead of time, and when the guests arrive, give it the final sear in the pan.
Ingredients:
For blintzki:
3 eggs
1/2 liter milk
+ 3/4 cup flour
2 tablespoons of oil
1 teaspoon of vanilla extract
3 tablespoons of powdered sugar
For the filling:
2 cups of high-fat sour cream
2 tablespoons of powdered sugar
For serving:
butter and powdered sugar
Look how beautiful they are, just before you cut them.
Belichinki/Alon Mesika
Instructions:
1.
Beat all the blintzki ingredients well in a bowl, until a smooth batter.
2.
Heat and oil a non-stick pan with a little butter and place a ladleful of the batter so that it covers the pan thinly.
3.
Wait for the top part to solidify and turn the blintziki to the other side, for exactly half a minute.
4.
Repeat the operation with the rest of the filling.
5. Cool a little and mix the filling ingredients in a bowl.
On each leaf, place a spoonful of stuffing at the end, fold the sides and roll up.
Transfer to the refrigerator to cool for 20 minutes.
6.
Heat a pan with 20 grams of butter and lightly roast the blintzki.
7.
Serve with powdered sugar on top.
More on the same topic:
Blinches
dessert
Sour cream