The best celebrations end with breakfast the next morning. Blini are thin pancakes, much like crepes, and can be used in sweet or savory dishes. This is a sweet blini recipe, perfect for the breakfast after your Roma & Traveller History shindig, but if you want to make it a savory dish, just omit the sugar and fill your blini with meat, cheese, egg, vegetables… whatever you fancy. This is recipe is from my wonderful grandmother, Waltraut, who changed her name to “Christa” when she came to the USA because no one could pronounce Waltraut and everyone kept calling her “Walnut.” She was having none of that. My grandmother and I like to make up huge batches of these blini for Sunday morning breakfasts with an impressive “fill your own blina” buffet-style array of fruits and berries plus yogurt, sour cream, whipped cream, maple syrup, and brown sugar for the filling. Enjoy with sunshine, family, friends, and strong coffee. Or if you want to get nomad-traditional, whip up some Muterdo šax (dandelion ‘coffee’) to accompany your blini breakfast feast.
Read How to Eat Like a Real Gypsy here