Weekend breakfast is a big deal in our house…huge. Between medical school, Francis’s job and his weekend MBA, we have extremely busy weeks, so we love to have relaxing Sunday breakfasts. These “Crepes” were something that I grew up with…except they were always called “Blini” or “Blinchiki” in Russian and they were usually topped with red caviar (I know…weird if you’re not Russian but it’s so so tasty).
Having married an American boy, I still enjoy my red caviar whenever I can get it (which is sadly, not that frequently), but now I fill my blini with whipped cream and strawberries. These strawberry-filled crepes make for a sweet start to a lazy weekend morning.
Crepes (or Blini)
1 cup flour
3/4 cup milk
2 large eggs
1/2 cup water
2-3 Tbsp melted butter
Nonstick cooking spray (for pan)
In a blender or food processor , combine all ingredients (except nonstick cooking spray), pulsing 10-15 times.
Refrigerate for approximately one hour.
Heat up small non-stick skillet sprayed with cooking spray. When it is heated, pour 1/4 cup portion of batter onto skillet. Spread it evenly throught skillet.
After 20-30 seconds (when small bubbles begin to form in the center), flip the blin (crepe).
Cook for 10-15 more seconds.
Keep crepes warm in the oven.
Fill with whipped cream and fresh strawberries.
Source: Adapted from Alton Brown