Maslenitsa, significant of new beginnings, is a week-long welcome to spring, officially March 1st in this little corner of the world. Blini (crepes), with their round, golden appearance, symbolic of the sun and spring’s warmth and light, are very much at the center of the table this week. These are traditionally filled with cream cheese, chives and smoked salmon then rolled, but there are endless ways to serve them, including chicken and mushrooms, or simply folded and topped with condensed milk, fruit, jam or syrup.

It’s a new day!

Enjoy.

Equipment

crepe pan optional
hand mixer optional

Ingredients

473 mL kefir 2 cups
1/2 teaspoon baking soda
2 eggs
2 Tablespoons sugar more or less to taste
1/4 teaspoon salt
2 Tablespoons vegetable oil plus extra for cooking
236 mL boiling water 1 cup
322 g all-purpose flour 2 cups

Optional Fillings / Toppings

Cream cheese and chives with smoked salmon, chicken and mushrooms, condensed milk, fresh fruit or fruit jam, honey, powdered sugar…

Instructions

In a small bowl, combine kefir and baking soda, let sit until bubbles disappear.
In a separate large bowl, using a mixer or whisk, mix together eggs, sugar, and salt. Add oil, combine. Gradually add boiling water while continuing to combine mixture to prevent eggs from curdling.
Add kefir and soda mix to the egg mix and beat while slowly adding the flour. Mixture should be about the thickness of kefir.
Let mixture stand for 3-4 minutes to finish combining and activating.
On low-medium to medium heat, preheat crepe pan and add a light drizzle of oil. Pick up pan from heat and pour about a ladleful of mixture into pan while swirling pan around so that it evenly coats the pan’s bottom. Flip crepe once it starts to bubble and looks set on top, about 1-2 minutes. Cook on other side for another minute or so.
Set on plate and top with butter. Repeat, continuing to add each crepe as you cook with a pat of butter between each.
Serve individually on a plate with preferred fillings and/or toppings. Fold into a triangle or roll.