I'm Ukrainian grandma 😉 and I tried many different recipes of blinchiki but this one is the winner 🏆 🥇 very well explained how to make it and very yummy 😋 👍👍
I haven’t had this dish but i imagine its better if you do it right. Parmesan is nice but not the traditional cheese for this dish. It should be made with provolone. There are different types of provolone, but it does tend to have a stronger and sharper flavour.
@@l.wilson6492 I hope you give it a try, it might surprise you :) In the blog we mention the different types of cheese that can be used, and provolone del Monaco is one of them. Let me know if you try it.
Being a senior non techie I see that the comments I posted here were intended for what I thought were other sites recipes. No idea how I did that. Impressive, huh? My kids say I should really go back to a rotary phone...
The biggest mistake you make here is shaking this dough. There is the reason that you fold flour carefully into the egg+sugar mixture, so that the dough will not loose its fluffyness. When you shake this dough you are ruining the fluff. This is French recipe and it requires gentle treatment.
Thank you for this no frills tutorial, loving how simple this recipe is !! Waiting for my flour to chill in the freezer now :) going to use this to make little cream cheese cheese pastries!!
Also you are soo adorable-your hesitation to touch the icecube when holding it back made me laugh out loud lol. Thank you for helping us bring delicious and nutritious foods to our kitchens♥️
