Blintzes (Crepes, Blinchiki)

Fruits are important in Russian desserts. Cherries, gooseberries, plums, grapes and the abundant apple are favorites stewed or in puddings, blintzes, and cakes. Fruit preserves go into pastries, so do nuts, cottage cheese – a popular dairy product with us – appears in many desserts. So do sour cream and even humble rye bread.

2 eggs

1 cup milk

2 tablespoons sugar

Flour

1 or 2 tablespoons melted butter

Applesauce or jam

Beat eggs, add milk and sugar. Add enough flour to make a thin batter. Add melted butter. Test batter by dropping 1 spoonful of it into a greased frying pan to be sure that blinchiki will be very thin. If too thick, add a little more milk; if too thin, add a little flour. After frying the blinchiki, fill with applesauce or jam, and put in oven until they are heated through. Serve with sour cream and powdered sugar. If stuffed with meat they can be served with soup.

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