Description

Blini are traditional Russian crepes made from a smooth batter of warm milk, eggs, flour, and oil, cooked thinly on a skillet. These versatile pancakes can be enjoyed warm with sweet toppings like jam or honey or savory fillings such as smoked salmon and caviar, making them perfect for breakfast or appetizers.

Ingredients

Batter

2 cups whole milk (warm)
3 large eggs
1 tablespoon granulated sugar
1/2 teaspoon salt
1 1/4 cups all-purpose flour
2 tablespoons vegetable oil

For Cooking and Finishing

Vegetable oil (for greasing the pan)
2 tablespoons melted butter (for brushing)

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Instructions

Prepare the Batter: In a large mixing bowl, whisk together the warm milk, eggs, sugar, and salt until fully combined. Gradually add the flour while whisking constantly to prevent lumps, creating a smooth batter. Stir in the vegetable oil to incorporate it evenly.
Rest the Batter: Let the batter rest at room temperature for 20 to 30 minutes. This rest period allows the flour to hydrate fully, resulting in tender and light blini.
Heat the Pan: Preheat a nonstick skillet or crepe pan over medium heat. Lightly grease the surface with vegetable oil to prevent sticking and ensure even cooking.
Cook the Blini: Pour about 1/4 cup of batter into the pan and immediately tilt and swirl the pan to spread the batter thinly and evenly. Cook for 1 to 2 minutes until the edges lift slightly and the underside turns golden brown.
Flip and Finish: Carefully flip the blin using a spatula and cook for an additional 30 to 60 seconds on the other side until lightly golden and cooked through.
Brush with Butter and Stack: Transfer the cooked blin to a plate and brush the top lightly with melted butter. Repeat the cooking process with the remaining batter, stacking the blini and brushing each one with melted butter to keep them moist and flavorful.

Notes

Serve blini warm with sweet toppings like jam, honey, or sour cream, or with savory fillings such as smoked salmon, caviar, or sautéed mushrooms.
The batter can be prepared ahead of time and refrigerated for up to 1 day, allowing flavors to develop and making it convenient for quick cooking later.