blinchik
English edit
Etymology edit
From Russian бли́нчик (blínčik).
Noun edit
blinchik (plural blinchiki or blinchiky)
- A thin Russian pancake, served stuffed with a sweet or savory filling.
- 1934 April 3, Ann Barrett, “Dishes of Pre-Revolution Russia Now Tempting American Palates”, in The Washington Post, number 21,110, Washington, D.C.: The Washington Post Publishing Co., page 12, column 4:
- How to make fillings of cabbage or meat for these same little biscuits; best way to make Borscht, Boeuf Stroganoff, Caucasian Shaslik, Kotlette, Walnut Torte, Almond Mazurki, Kissel of Cranberries, Blini and Blinchiky. I’ve told this in my newest recipe bulletin “Prized and Practical Dishes of Old Russia.”
- 1961, Kyra Petrovskaya, Kyra’s Secrets of Russian Cooking, Englewood Cliffs, N.J.: Prentice-Hall, Inc., →LCCN, page 157:
- You may stuff blinchiki with slightly sweetened cottage cheese, or with canned and drained fruits or preserves.
- 1967 October 25, “[Community calendar] Russian dinner”, in News-Pilot, volume 40, number 199, San Pedro, Calif., page 18, column 2:
- Included on the menu will be fish pirozhky, mushrooms with smetana, caviar, poxharsky chicken, two kinds of borch, beef and cabbage and for dessert blinchiky, apricot kissel or guryeszskaya kasha.
- 1969 January 19, Fred Shaw, “Price Line, Interest Held By Almanac”, in The Miami Herald, 59th year, number 50, Miami, Fla.: The Miami Herald Publishing Co., page 9-F, column 1:
- If, however, you’re looking for old-time plant remedies, an essay on the number seven, or a recipe for blinchiky, you’ve come to the right place.
- 1970 September 9, “Recipe File: September Is ‘Pancake Month’”, in Santa Maria Times, Santa Maria, Calif., page 14, column 2:
- Pour a small amount of batter into the pan, enough to make blinchiky 2 to 3 inches in diameter.
- 1982, Henri Gault, Christian Millau, translated by Robert Gray, The Best of New York, New York, N.Y.: Crown Publishers, Inc., →ISBN, page 137:
- Siberian pelemeni poached in consommé were outstanding and connoisseurs of cheese blintzes will warm to the alternative blinchiki, filled with kasha and mushrooms.
- 1985, Stuart M. Kaminsky, Red Chameleon (An Inspector Porfiry Rostnikov Mystery), New York, N.Y.: Charles Scribner’s Sons, →ISBN, page 20:
- He suddenly felt hungry and cursed the fact that he had not joined Zelach in a quick blinchik or two.
- 1988, Ruth Gardner et al., editors, The Best of New York (Gault Millau), revised edition, New York, N.Y.: Prentice Hall Press, →ISBN, page 164:
- Crepes appear in many guises, such as the familiar blinchiki (filled with cottage cheese and slathered with sour cream and perhaps a dollop of red caviar) and the nalistniki (filled with pâté and mushrooms).
- 1996, Leda Voropaeff, Russian-American Feasts, New York, N.Y.: Vantage Press, →ISBN, page 148:
- Take a blinchik, with the well-browned side up, and place 2 heaping tablespoons of the filling in a row slightly below center.
- 1997 October 16, Lorrie Guttman, “Russian Nights”, in Tallahassee Democrat, 92nd year, number 289, Tallahassee, Fla., page 1E:
- She will be making minced herring, liver pate and blinchiky, little crepe-like pancakes that she’ll fill with apples, cinnamon, walnuts and sugar or with Friendship brand (her favorite) farmer’s cheese and golden raisins.
- 2001, Armenian International Magazine, volume 12, page 44:
- And the potato crepes, his mother’s recipe - a variation of the Russian blinchik - is a mixture of potato, shallots, tomatoes, cilantro, parsley and cumin, wrapped in pasta dough and deep fried, served with a mustard, yogurt, sour cream and garlic dip.
- 2013, Jacob Shores-Arguello, “[Ukraine] On the Holiday for the Dead”, in In the Absence of Clocks (The Crab Orchard Series in Poetry), Carbondale, Ill., Edwardsville, Ill.: Crab Orchard Review & Southern Illinois University Press, →ISBN, page 7:
- They’ve all brought bright woven blankets, blinchiky with sour cream, and vodka.
- 2014, Tatiana Lysenko, The Price of Freedom, [Morrisville, N.C.]: Lulu Publishing Services, →ISBN, page 183:
- Together with their teacher, they celebrated their birthdays and arranged Ukrainian parties, where they prepared Ukrainian food—varenyky (pierogi, dumplings), piroshki (stuffed buns), blinchiky (pancakes), and borsch (kind of vegetable soup)—and listened to Ukrainian music.
- 2017, Bonnie Frumkin Morales with Deena Prichep, Kachka: A Return to Russian Cooking, New York, N.Y.: Flatiron Books, →ISBN, page 177:
- Russia even boasts several popular fast-food chains that serve only blinchiki, filled with everything from smoked salmon to farmer’s cheese to Caesar salad (Moscow is inexplicably in the throes of a Caesar salad obsession).
- 2019, Nick Mamatas, Sabbath[1], New York, N.Y.: Tor, →ISBN:
- The conversation was interrupted by the entrée: blinchik with beef cheek filling, truffle shavings, caviar, and gold leaf.
- 2021, Alison K. Smith, Cabbage and Caviar: A History of Food in Russia (Foods and Nations), London: Reaktion Books Ltd, →ISBN, page 300:
- When the blinchik begins to rise and separate from the pan and when it has cooked on one side, take it out and put on a clean table.