Growing up, my favorite food was homemade blini, especially blini with fried potatoes. Hey, my parents didn’t call me the Carb Queen for nothing. Today, I’m going to walk you through how to make the basic recipe for both.
If you aren’t familiar with Russian cuisine, I guess a little explanation is in order. In one of my older posts about the Russian festival Maslenitsa, I explained that blini are a thin fried crepe that is usually stuffed with an assortment of yummy foods–meats, cheeses, mushrooms, jams, honeys, or of course potatoes.
Let’s get started! Keep in mind that this recipe feeds 4 very hungry college kids.
Here is what you will need for the recipe:
- 5 medium-sized Russet potatoes
- 3 large eggs
- 1 cup milk
- 1 cup water
- 1.5 cups all-purpose flour
- 2 tbs. sunflower oil (or vegetable oil if you don’t have sunflower)
- 1 small-medium onion
- 1 tbs. sugar
- 1 tsp. salt
- salt and pepper to taste
- Approximately 1/2 stick unsalted butter
Here is a visual of what you will need, minus the milk and water
The first thing you need to do is to fry the potatoes since they take quite some time to fully cook. Pour some sunflower oil into a pan and heat the stove to medium heat.
Peel approximately 5 Russet potatoes.
Cut the potatoes into small chunks and add them to the warmed skillet along with a chopped onion.
Cover the skillet for approximately 15 minutes. I do this so that the potatoes can get softened and don’t get too browned. Stir and flip the potatoes occasionally.
Meanwhile, mix the 1.5 cups of flour in a small bowl with 1 tbs. sugar and 1 tsp. salt.
Whisk the dry ingredients until combined.
Slowly add the 1 cup water into the dry ingredients until well combined. Whisk that batter into oblivion.
In a separate mixing bowl, combine 1 cup milk with 3 eggs and 2 tbs. sunflower oil.
Mix the wet ingredients with an electric mixer until combined. If you don’t have an electric mixer, it is okay to use a whisk. Just make sure it is well-mixed.
Slowly begin to dollop the flour/water mixture into the bowl with the egg/milk mixture. Mix this really well to ensure everything is well-combined.
By this time, your potatoes should start looking like this. This is around the time that I take the lid off of my skillet so that the potatoes can crisp up and brown properly. Make sure to salt and pepper these bad boys, too.
Heat up your skillets for the blini. I’ve found that the best temperature is a medium heat. I also use two skillets at a time so that I can finish quicker.
After buttering your pan, pour a thin layer of the blini mix unto your skillet. It should start bubbling up like this after about 30 seconds. Once the edges begin to brown, flip it.
This is what the blin looks like once it’s flipped. Cook for another 20-30 seconds.
After the blin is done cooking, stack them on top of each other on a plate. Also, don’t forget to butter them some more after you’ve stacked them. This keeps them thin and soft.
Now, here comes the fun part. Spoon some of those fried potatoes onto your blin.
Next, fold two of the sides inward.
And now do the same with the other two sides and there you have it: a little Russian burrito.
Now, you devour. Dip these into some sour cream and you’ve got yourself a party.
A few important notes, though:
- Make sure you butter the pan in between each blin. Otherwise, the blin will stick to the pan and you’ll have a doughy clump.
- Eat them while they’re hot. They tend to get a bit rubbery if left out to sit.
- After stuffing the blins with your stuffing of choice, you can re-fry them so that the burrito-like shape stays and the outsides get super crispy.
If you are lost and need more guidance with this recipe, check this video out with step by step instructions!