Blini Two Ways

A few weeks ago, an upper school teacher happened to ask me in passing, "Do you know anything about Russia or Russian food?" She was wrapping up a unit in her Comparative Governments class about Russian agriculture, and she wanted to celebrate by making some kind of Russian dish with her students. 

A buttery, fluffy, airy, delectable blin. 

A buttery, fluffy, airy, delectable blin. 

She came to the right person! I studied Russian in a past life, and one of my favorite high school memories is the time our Russian class made blini for Maslenitsa. Maslenitsa is kind of like Russian Orthodox Mardi Gras. It's the time just before Lent when Russians eat all of the butter, eggs, and milk in their homes, because (theoretically) they won't be eating animal products until Easter. Blini are the perfect way to use up those ingredients. They're thin, buttery crepes that are delicious vehicles for equally delicious fillings. I could eat my weight in blini. They're divine. (Note: "blini" is plural. Just one is a "blin.")

The timing of her request was perfect. We spent Thursday afternoon during Maslenitsa week making delicious blini and talking about various Russian Orthodox traditions. 

Well, this teacher's Human Geography class got wind of her Comparative Government's blini celebration, and they were jealous. They wanted to make blini, too. The Human Geography girls weren't studying Russia, but they just so happened to be in their modern agriculture unit and were learning about farm subsidies. Making blini provided a great opportunity to talk about that.

Blini has five ingredients (flour, eggs, sugar, butter, and milk), and they're all heavily subsidized commodities. We worked out the price of the blini batter we made, and it came out to about $7. If you took away farm subsidies, though, the cost of the same bowl of batter jumped to about $22. That's a huge increase!

We made a platter full of blini and sat down to a table of different fillings, both savory and sweet: smoked salmon, sour cream, jams, and honey from our school apiary. Over our meal, we discussed the pros and cons of farm subsidies. Some of the girls came from families that owned farms, and they provided personal perspectives. They noted how subsidies help keep farm families stable and therefore helps regulate our national food supply.

Other perspectives were offered, too. Some girls didn't agree with how farm subsidies were distributed and didn't like that their tax dollars supported that. We also talked about how in a global food marketplace, our system of subsidies makes our food cheaper than food from farms in other countries. That can lead to food insecurity and systemic poverty in already unstable regions of the globe. I love how food can be a catalyst for a variety of conversations and learning experiences.

If you want to make blini with your family, the original recipe from my high school blini making days is below.


2.5 cups flour

4-5 eggs

1/2 cup sugar

14 Tbsp. butter, melted

3-4 cups milk


Separate the egg yolks from the whites. Stir sugar into the egg yolks, then add milk slowly while stirring. Add a dash of salt and melted hot butter. Add flour very slowly while stirring the mixture and smoothing the batter. Whisk egg whites until they're airy and fluffy, but not stiff. Fold them into the batter. Add about 1/3 cup of the batter to a hot frying pan and circle the pan around to spread the batter evenly over the surface. When the edges appear golden and small bubbles appear in the middle, flip it over and cook another minute or so. No need to add oil to the pan. There is plenty of butter in the batter. 

Serve with smoked salmon, sour cream, and dill for a savory dish, or jam and sour cream for a sweet option. 

Whipping egg whites by hand for true Russian street cred.

Whipping egg whites by hand for true Russian street cred.