I’ve been cooking up a lot of crepes, or Russian blinis, in my kitchen lately. Thanks to a very hungry and appreciative artist and a set of new nonstick skillets, these blinis have become a weekend breakfast tradition. Most often, the blinis get a smear of sour cream and a dollop of jam and are quickly rolled up, and even more quickly gobbled up.
The blinis also make an appearance at night. A few weeks ago when I was having the girls for a Bachelor viewing party, I discovered a fantastic sweet filling combination: sour cream, sauteed apples, and walnuts inside the blini, and apricot jam on the outside.
But as far as sweets go, I have a limit, and so the other day I craved a savory Russian blini. At home, I’ve often had blinis with chili, cheese, and sour cream. I’m also a fan of a spoonful of taramasalata with diced tomatoes and dill. This time around, my inspiration came from a Philadelphia sushi roll.
***I promise to share my recipe for blinis on a later occasion. It’s been a labor of love trying to figure out the right proportions. I grew up watching my mom make these thin rounds by mixing everything up by hand without using a measuring cup or a measuring spoon. There is still some approximation involved in my recipe, but for the most part, it’s a great, full-proof guide.