Last week I visited my grandma in Coney Island. The weather was not quite freezing yet so Grandma and I decided to walk to the boardwalk. We went to Nathan’s of course, but because it was winter they were out of beer and fried fish. They told us if we wait for a few minutes they’d have some more fish, but the beer we should get next door. Why did I need a cold beer on a cold November day? Maybe it was the plastic palm tree still clinging hopefully to the sand. Or because sometimes when I’m in Coney Island I’m overcome by an almost unbearable nostalgia and at the same time I find myself aching for a future that hasn’t happened yet. It’s palpable and paralyzing. I spent so much of my childhood there, so much of my history is rooted in that sand, that ocean, the boards of the boardwalk. This is a place where only the strong survive. The restaurants on Coney Island stand as a testament to resilience and aspiration. The people look sturdy and weather-worn. Grandma has lived in Coney Island for the past 60 years. One of her first dates with Grandpa was on the Wonder Wheel that we were standing in front of.
“My mother used to make the best blini,” Grandma told me as we walked around the area known as Little Odessa in search of my beer (which Grandma only reluctantly allows me) and passed all of the wonderful Russian stores and restaurants. She was collecting ingredients for blintzes. “They’re not hard, you know.”
And the light bulb went on for me. I knew to honor the weekend, I would be making blinchiki! They are thin Russain crepes, usually referred to as blini, though blini were originally formed using yeast or another leavening agent. I’m not quite that good yet. Often blinchiki are stuffed, but I served these folded with some sweet warm plum jam (for recipe click here) that I made and had it for breakfast.
Plum Jam (totally re-using photo from original plum sauce post because my nails don’t look half as good now)
We finished the beer, fish and chips, and ambled slowly back to Grandma’s apartment before the biting wind off the ocean threatened to blow us away. When we got back, even though we had just eaten, Grandma already began to cook in the kitchen, heating the oil for the blintzes that brought me back to my earliest memories when everyone was together and there was only future tense. These are the moments I am grateful for. Happy Thanksgiving everyone! I hope you all ate well and found gratitude in something sweet.
Ingredients:
- 1 cup all-purpose flour
- pinch of salt
- 2 cups milk
- 2 eggs
- 2 tablespoons melted butter (optional but wonderful)
- 1/2 tablespoon pure vanilla extract
- cooking spray/butter/oil for the pan
For the Plum Jam recipe click here
Directions:
Whisk together flour and salt in a medium bowl. In a separate bowl, whisk together milk, eggs, and vanilla. Gradually add milk mixture to flour mixture, whisking until smooth. Let stand 15 minutes.
Lightly grease a large frying pan with cooking spray and set over medium heat. Add 1/3 cup batter and swirl to completely cover bottom of pan. Cook until edges of crepe curl-up and underside of crepe is golden brown. About 2 or 3 minutes. Flip the crepe and continue to cook for 1 more minute. Remove crepe from skillet and repeat with remaining batter. Coat pan with cooking spray in between each crepe.
That looks amazing. Those old world pancake dishes–blini, blintzes, and their friends–are just so great and comforting. What a nice story.
Thanks, David. I do love all of it. Grandma made cheese blintzes that night. So good! Happy Thanksgiving.
That’s wonderful – I want to drink a cold beer and toast your grandparents on the Wonder Wheel.
I’ve never had thin blini which look very similar to French crêpes, but I have eaten a lot of the leaven type of blini in Paris with caviar and taramasalata.
I suspect that the thin ones are harder to make than the fat ones 😉
Oh man. They are all delicious. Sweet savory, thick and thin. Thanks for the toast. I love my grandparents’ stories.
How nice that you can still spend time with your grandmother.
I feel really lucky to have her. Thanks jovina.
Love this post! Love the story! I really felt the bond between you & grandma. I will be trying this recipe! Awesome, Manda!
Thanks, jm! The apartment smelled amazing while making these. Grandma is the best.
I guess I grew up on pancakes, occasionally. And crepes whilst in London. I still don’t know the differences between blinis, blintzes and these. Partly as it’s something I never make. Huh, really must try them one of these weekends. If I remember to buy milk!
I grew up on pancakes and blintzes. I didn’t have blinis or crepes, which I believe are the same, until later. Blintzes are always stuffed and fried to crispy. Theyre all delicious. Go get some milk!
Loved this post. Beautiful writing and you inspired me to make blini again.
Thank you. I really do love telling stories and grandma really inspires me. Thanks for your lovely comments.
Blinchiki, Blini, Russian Crepes, French Crepes, I love them all. The photos are amazing too, :P…
Thanks, Fae. The distinction or lack thereof reminds me of your sponge cake post.
Beautiful, beautiful story – I was lucky enough to have my grandmother around until just a few years ago (she was 93 when she passed away) and I too shared many wonderful times and memories with her. It sounds like you value, love and appreciate her! Gorgeous recipe..I love all kinds of pancakes 🙂
Thanks, Chica. That’s really cool that you were able to have a special relationship too. It really is a gift. As for pancakes. ..yum. So versatile and healing for the soul. They make everything better.
Hi, Amanda,
“The restaurants on Coney Island stand as a testament to resilience and aspiration. The people look sturdy and weather-worn.” What a beautiful line. I can envision it perfectly.
I am so glad that your grandma inspired you to make this nostalgic recipe. Beautiful food – and beautiful memories.
Thanks for sharing!
Shanna
Thanks so much for stopping by and thank you for your comment. I really love when people can relate and be moved by the things that move me.
Hi, Amanda,
A blog that has great recipes and photos – as well as beautiful writing and storytelling – is a special place to be. Enjoy your day.
Best,
Shanna
Thanks. So nice to meet you! Enjoy yours as well!
Amanda, so sorry I am late in responding! I had seen your post, but then failed to return and comment! Your blinchiki sound delicious, and I loved reading about your memories in Coney Island, and how you still spend time with your grandma there; I am picturing her getting busy in the kitchen right after coming in from the cold. In our household we always used the word blini for crêpes, oladyi (pancakes), leavened blini (which my mom made once a year), etc. without making a distinction. I hardly ever make them myself, though they are not so difficult, but reading your post first thing in the morning has made me very hungry!!!
Aw interesting, Darya. Thanks for coming back! I was so curious about your experience with blini. Didn’t mean to pressure you 🙂 blintzes were more my thing growing up but now I find them to be more life dessert than dinner. I always appreciate your comments.