Blinnik
Description
Homemade baking for tea. This appetizing crepe cake can be taken to work or school, on a trip or to a picnic. It holds its shape beautifully, and the cut reveals a very colorful, layered look. Don’t forget the sweet sauces, jams and syrups. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients listed. You may use sour cream and milk of any fat content.
- 2
Step 2
Beat the chicken eggs into a deep bowl and add sugar and salt to the same bowl. Pour in the milk and whisk everything in the bowl together.
- 3
Step 3
If desired, you can add a little vanilla sugar or flavoring. Add the wheat flour in portions and gently fold it into the batter with a whisk.
- 4
Step 4
Pour in the vegetable oil, mix, and leave the dough for 15–20 minutes to activate the gluten.
- 5
Step 5
Heat a skillet on the stove and grease it once with vegetable oil. Stir the batter and pour half a ladle onto the skillet. Spread the pancake into a round shape and bake it for 1 minute per side over medium heat.
- 6
Step 6
Bake all the pancakes this way.
- 7
Step 7
Grease a baking dish with vegetable oil and line it with 4 crepes so they cover the bottom and their edges hang over the sides of the dish.
- 8
Step 8
Beat a chicken egg into a deep container, then add sour cream with any fat content and sugar. Whisk everything together until you have a flavorful pouring mixture.
- 9
Step 9
Spread 2 tbsp of the topping over the pancakes and spread it evenly. Then lay down a pancake and more topping, then another pancake, and so on until you run out of pancakes or topping. Cover the pie with the overhanging edges of the pancakes and bake in an oven preheated to 180 degrees for 30 minutes.
- 10
Step 10
Make sure the pie does not burn and the middle bakes through properly. Place the tin on the middle oven rack whenever possible. After baking, let the pie cool for about 20 minutes.
- 11
Step 11
Cover the mould with a plate and carefully flip it upside down; the pie will drop onto the plate.
- 12
Step 12
Cut the blinnik into portions and serve. It tastes especially good with sweet sauces, syrups, and jam.