Blinchiki and Strawberry Compote

This recipe was delicious, for brunch or dessert. From my understanding, blinchiki are a bit thicker than a standard crepe, and taste richer, usually paired with sour cream to contrast with some acidity. My uncle married a Polish woman who changed my life with these.

The recipe I went off was one by Amy Flanigan (https://bellyfull.net/blini-russian-crepes-recipe/#wprm-recipe-container-37408)

I tweaked it to be a smaller serving for my sister and I, and added a sweeter flair. This yielded about four large blinchiki.

2 eggs

1 cup of whole milk

1/2 cup of water

1 teaspoon of salt

2 teaspoons of sugar (this is flexible depending on how sweet you’d like yours)

1 teaspoon of vanilla (paste or extract)

1 cup AP flour

2 tablespoons of salted butter (or unsalted, again, preference) or oil

For the strawberry compote:

2 cups diced strawberries

2 tablespoons lemon juice

1/2 teaspoon salt

1/3 cup of sugar

A squeeze of honey for extra measure

Whisk the eggs, water, and milk in a large bowl.

Add your softened butter or oil, then slowly sift in the flour to prevent any lumps.

Add your sugar if preferred, then a dash of vanilla. Salt to taste.

If the batter is too thick, I recommend adding a little more milk just to ensure a runny consistency.

I also recommend letting the batter sit for a few minutes, as the author of the recipe states.

Ladle roughly 1/4 cup of the batter into an oiled cast iron skillet on medium-low heat for even heat retention.

Spread by tilting the skillet, and cooking 2-3 minutes before flipping (or until golden brown). Roll or fold, top with sifted powdered sugar.

The compote is ridiculously easy. Throw all the diced strawberries, lemon juice, sugar, and salt into a saucepan on medium heat and let all the water release from the berries. This might take some time.

Mash and stir with a wooden spoon once softened, then squeeze some honey in as a thickening agent.

Simmer, then reduce after around ten minutes. If it’s still runny, I recommend adding a tablespoon of a water-cornstarch slurry to achieve that gloopy consistency.

Turn off the heat and let it do its thing until the blinchiki is ready to serve.