Buckwheat Crepes or Blinchiki

Good Morning! I woke up this morning and it was raining outside! I love it when it rains, especially in the morning! I made a cup of hot red rooibos tea and these delicious crepes! Praise God for such a wonderful morning!

I tried to make a healthy version of crepes/blinchiki using buckwheat flour instead of white refined flour. I absolutely  love traditional blinchiki and can eat a whole bunch of them without any filling or spread. Which is not the healthiest thing considering that they consist of mostly white flour, milk, and sugar. So if I’m going to indulge in something it might as well be good for me! Right? I used this recipe for my crepes and they turned out okay. Or should I say, Sashenka LOVED them and said they tasted better then the original but for me they were a tad bit bitter. But maybe it’s just my hormones messing with my taste buds (I am 5 days away from my due date…).

The first time I attempted to make blinchiki on a stainless steel pan it was a nightmare! I ruined a WHOLE batch of batter and did not have a single edible blinchik. This time I didn’t end up with a ‘первый блин комам’ or the second or third! I didn’t ruin a single blinchik! The secrete: to refrigerate the batter for more than two hours (I let mine refrigerate overnight). And the other trick is to heat the pan vary slowly. I am extremely glad that they turned out well. I was afraid that I would not be able to make a single blinchik again because we do not use teflon coated pans.

I did make one savory version and one sweet one. The savory one had egg and cheese, onion, mushroom, spinach and bell pepper in it. While, the sweet one was sour cream with strawberries and a tiny bit of sugar.

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