Description
Delicate and thin Russian crepes known as blini, made with a simple batter of milk, eggs, flour, and butter. Perfectly cooked on the stovetop until golden and served with a variety of sweet or savory toppings such as sour cream and jam or smoked salmon and dill. These versatile pancakes are perfect for breakfast or brunch and can be prepared ahead for convenience.
Ingredients
Scale
Blini Batter
- 2 cups whole milk, warmed to lukewarm
- 2 large eggs
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 2 tablespoons melted butter, plus more for cooking
- 1/2 teaspoon baking powder (optional, for fluffier texture)
Serving Suggestions
- Sour cream and jam
- Smoked salmon and dill
Instructions
- Mix wet ingredients: In a large mixing bowl, whisk together the lukewarm milk, eggs, sugar, and salt until the mixture is smooth and homogenous.
- Add dry ingredients: Gradually add the all-purpose flour to the wet mixture, whisking continuously to ensure no lumps form in the batter.
- Incorporate butter and baking powder: Stir in the melted butter and, if using, the baking powder to achieve a slightly fluffier texture.
- Rest the batter: Allow the batter to rest for 20–30 minutes so the flour can fully hydrate, improving the texture of the blini.
- Heat the pan and grease: Preheat a small nonstick skillet or crepe pan over medium heat and lightly grease it with butter to prevent sticking.
- Cook the blini: Pour a small amount of batter into the pan, swirling quickly to coat the bottom with a thin, even layer. Cook for 1–2 minutes until the edges lift and the bottom turns golden brown.
- Flip and finish cooking: Flip the blin carefully and cook for an additional 30–60 seconds to lightly brown the other side.
- Repeat cooking: Continue cooking the remaining batter in the same way, adding butter to the pan as needed between crepes.
- Serve: Serve the warm blini with your choice of toppings such as sour cream and jam for a sweet option or smoked salmon and dill for savory.
Notes
- For traditional Russian-style blini, serve with sour cream and caviar or jam.
- You can make the blini batter ahead and refrigerate overnight for even better texture.
- Cooked blini can be kept warm in a low oven before serving.
- Lightly grease the pan between each blin to prevent sticking and ensure even cooking.
