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Split Pea Soup

Is there a recipe you’ve always feared of making? Have you tried it or does it just seem way too complicated? I can honestly say I’m generally quite fearless in the kitchen. To me, recipes are for the most part a set of instructions. And I’m good with following instructions. You read, you measure, you chop/mix/whatever… and eventually you get to eat. My favorite! But then there were blini…

…making them scared me. Seriously scared me. Blini (Russian crepes) is absolutely my most favorite breakfast. I just love these buttery crepes dipped in sweet condensed milk or sour cream with jam. Love. So a few years back (when I had very little interest in cooking actually, so this memory surprises me), I asked my mom to show me how to make them.


  • 2 eggs

  • 2 cups of milk (or heavy cream for more indulgent blini)

  • 1T sugar

  • 1/2t salt

  • approx. 2 cups of flour 

  • 2T canola or vegetable oil + more for oiling the pan

40 Mins                 5 Servings

1. Break 2 eggs. It's ok to make some mess.


Slowly start stirring in flour. Start with a cup, and stir a little more at a time until you get a runny batter but not as thin as milk – don’t stress about this step, you can always adjust as you go!


Preheat a 10" non-stick pan over medium heat and rub with oil (I pour some in a little cup and dip a paper towel in, then run it around the pan before making each blin)


Use a 1/4 cup or 1/3 cup measurer to scoop the batter into the middle of the pan, then quickly tilt the pan in a circular motion until the batter spreads to cover the pan surface. It should be a very thin layer. Note: The first few blini may be experimental. Try the 1/4 cup and see if the batter covers the pan. Does it easily slide around the pan? If it’s too thick, add some milk/cream to the batter. If it’s too thin, add more flour to the batter.

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