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In Anoush Bakmazian’s home, blinchig is always a crowd pleaser. This traditional cuisine begins with a crepe, and can be stuffed with a variety of fillings. The fillings and style of crepe vary place to place. The recipe is found across the Caucasus, and in some varieties in Russia.
In Armenia, getting recipes from your aunt, your tantig, is an institution. The secret is, however, that all of your mother and grandmother’s friends are tantig. Tantig Anoush shared with us two recipes for blinchig, a sweet ricotta version, and a savory beef one.
Recipes:
Savory Beef: www.learnthedish.com/post/sav...
Sweet Ricotta: www.learnthedish.com/post/swe...
Ingredients:
Crepe
- 4 cups (1 L) milk
- 3 eggs
- ½ teaspoon (2.5 mL) salt
- 1 ½ cups (360 mL) flour
- ¼ teaspoon (1.25 mL) baking powder
- 2 tablespoons (30 mL) oil
Beef Filling
- 2 lb (0.9 kg) ground beef (cooked)
- 2 medium onions, chopped
- Salt and pepper to season
- ¼ bunch parsley
RIcotta Filling
- 16 oz (470 mL) ricotta cheese
- ½ cup (120 mL) sugar