Blintzes

Ingredients for 4 servings:

• ½ liter buttermilk
• 4 tbsp sour cream or crème fraîche or sour cream
• 300 g wheat flour (type 405)
• ½ tsp sea salt
• 2 eggs
• 1 ½ tsp baking powder
• 6 tbsp, levelled ghee or neutral vegetable oil for frying
• possibly milk

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Total time approx. 40 minutes

our family recipe, with buttermilk

Mix all ingredients except the milk. The batter should be slightly thicker than yogurt, so it should form a small mound when placed in the pan. Gradually stir in the flour with a whisk until the batter reaches the right consistency. If it’s too thick, you can adjust it with a little milk. Let the batter rest a bit, then season again with salt. It’s important that there’s enough salt in the batter; up to 1 teaspoon can be added, depending on your taste. When in doubt, I always make a test blini. Heat about 2 tablespoons of ghee or oil over medium heat, adding more frequently because the blini absorb a lot of the liquid. Drop the batter into the pan by the spoonful and slowly fry until the batter is about the size of your hand. Drain on kitchen paper. The acidic flavor makes the blini a great match for salmon tartare (e.g., Hermann’s salmon tartare from gluehwurm50) and yogurt-dill sauce. They also taste good with powdered sugar or honey as a dessert.