Technically, this is not a recipe. It’s a way to enjoy delicious crepes on a higher level. Just add cultured creme fraiche and Runamok maple syrup — any syrup from their extensive collection — and you are in heaven!
Only twice in my life, I had a chance to eat Poltava nalysnyky (Ukrainian crepes) with homemade tvorog (See Recipe Notes about tvorog). Thin and lacy, crepes were quartered, rolled with cheese, layered with sour cream and honey in a deep buttered dish, and slowly cooked for hours in a residual heat of a wood-fired oven. Every bite was like sweet nothings whispered in my ear! (Many bites later, I asked how this goodness was made and realized it was didko (one of the names for the devil in Ukraine) whispering…) The recipe below is inspired by didko my memories about eating good food in Poltava region.
A friend of Shuvalovs family in California, Klavdia Motovilova was using this recipe as a volunteer to make Russian crepes — blini — for the guests of annual Russian festival in February, organized by the Russian Center in San Francisco. For years, many Californians had a chance to enjoy these amazingly delicate crepes during Maslenitsa. My friend Anna Derugin was lucky to team up with Klavdia Motovilova and save the recipe. Klavdia is 90+ years old now, still in good health, but doesn’t volunteer anymore. With her permission, I am very grateful for the chance of being able to add this treasure to my online collection and make it available for more home cooks to enjoy.
Simple, but cooked with great care, variable stuffings (potato, chicken, mushrooms) easily win hearts and souls of my guests, when folded in French wheat or buckwheat (gluten-free) crepes, and adorned with simple dairy-based sauces and creative toppings. Every small plate of the menu is attractive and delicious. They are easy to make in large batches. Make them ahead, refrigerate, and reheat right before party time.