How to Make Swedish Pancakes, Crepes, or Blini in a Blender
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One of my family's favorite breakfast meals is Russian Pancakes. Whether you call them Swedish Pancakes, Crepes, or Russian Pancakes, they are loved by many and are extremely versatile in how they can be served. They can be served with fresh berries, concentrated milk, Nutella, bananas, or they can even be served as a savory dish. They can be eaten hot or cold, and are perfect as leftovers. The recipe is pretty much the same, no matter what culture it’s found in.
The first couple pancakes you will cook might come out misshapen, burnt, or too thick or thin. Adjust the heat and cook time, and your pancakes will come out better.
These pancakes can be frozen, just by folding them into quarters and freezing each pancake individually on a baking sheet. They can then be placed all together in a large freezer-safe bag. They can stay good for three months, and can be defrosted in the microwave.
I like to use small and medium-sized frying pans, as larger frying pans are a bit harder to cook with and require more heat, since they are often thicker.
One of my favorite ways to eat the pancakes is with concentrated milk. To make the pouring of concentrated milk easier, I always fill plastic squeeze bottles with concentrated milk before cooking, which is perfect for applying the right amount of concentrated milk without any mess, and is also good for children.