HOOK

2024 | HOOK MAGAZINE 47 INSTRUCTIONS Crepe (Blini) Must make at least 15 crepes about 6". In a large bowl, whisk together the flour, sugar, and salt. Slowly whisk in the milk until combined and no lumps remain. Add 2 cups milk for slightly thicker and easier to handle crepe (blini) rolls. Whisk in the eggs, followed by vanilla extract and the vegetable oil. If too thick, slowly add a little more milk. If too thin, slowly add a little more flour. Cover the bowl and rest at room temperature for 10-15 minutes. Place a skillet over low heat and lightly grease with oil. Once thoroughly heated, add 1/4 cup batter to the center while immediately tilting the pan in a circle and rotate around to coat the bottom in a thin layer. Cook until set on the top and the bottom turns golden, under 2 minutes. Separate the edge and flip over to cook the other side until golden, 30 seconds to under 1 minute. Remove and place on plate. Grease the frying pan with more oil and repeat with remain- ing batter. Set aside to cool completely. Cherry Filling Thaw out the sour cherries and drain off any water and cherry juice. Optional - May pre-soak in cherry liqueur or wine overnight, then drain completely of any liquid. Frosting Drain excess fluid and whisk the sour cream, half of the sugar and half of the vanilla extract until well combined in a chilled bowl using a standing mixer with a whisk attachment or using a hand held mixer. In a chilled mixing bowl whisk the cold heavy cream with the remaining sugar and vanilla extract until stiff (careful not to over- mix and turn it into butter). Fold in the whipped heavy cream into the sour cream frosting until well combined. To Assemble Spread a thin layer of frosting over the surface of each completely cooled crepe (blini). Place cherries in a line in the center of the crepe (touching). Wrap the crepe (blini) tightly around the cherries in the form of a log. Trim off the edges of the crepes (blinis), making them neater and the same length. Repeat with all the crepes, making sure to leave enough frosting for the top and sides. Place 5 filled crepe (blini) logs side by side on a serving plate, frosting between each. Top with frosting. Place 4 more crepes (blinis) on top with more frosting. Continue assembling the cake with one less crepe (blini) each time, until you are left with one crepe at the top, forming a neat triangle. Top with frosting. Topping Decorate with grated dark chocolate, milk chocolate, white chocolate, chopped walnuts, toasted almond or coconut flakes. Photograph by Andrea B. Swenson

• Cover