Russian Blini
These thin, delicate, and slightly tangy Russian pancakes are the perfect vessel for both sweet and savory toppings.
Ingredients
- •1.5 cups all-purpose flour (190g)
- •2 large eggs
- •2 cups whole milk (480ml)
- •1 tablespoon granulated sugar
- •0.5 teaspoon salt
- •2 tablespoons unsalted butter, melted (plus extra for brushing)
- •1 tablespoon vegetable oil
Instructions
- 1
In a large mixing bowl, whisk together the flour, sugar, and salt.
- 2
Create a well in the center, add the eggs, and slowly pour in half of the milk while whisking constantly to ensure a smooth, lump-free batter.
- 3
Gradually add the remaining milk, melted butter, and vegetable oil, whisking until the batter is thin and consistent.
- 4
Let the batter rest at room temperature for 15 minutes to allow the flour to hydrate.
- 5
Heat a non-stick crepe pan or skillet over medium heat and lightly brush with a small amount of butter.
- 6
Pour about 1/4 cup of batter into the pan, tilting it immediately in a circular motion to coat the bottom thinly.
- 7
Cook for about 1-2 minutes until the edges turn golden brown and the surface looks dry, then flip carefully with a spatula.
- 8
Cook the other side for 30-60 seconds until lightly spotted, then transfer to a warm plate and repeat with the remaining batter.
💡 Chef tips
- If the batter is too thick, add an extra tablespoon of milk; it should have the consistency of heavy cream.
- Keep the finished blini warm by stacking them on a plate placed over a pot of simmering water and covering them with a clean kitchen towel.
- Blini can be made ahead and stored in the refrigerator for up to 2 days; reheat them briefly in a pan with a touch of butter.
✅ How it should turn out
The finished blini should be paper-thin, golden-brown with delicate lacy edges, and possess a tender, slightly elastic texture with a mild, buttery flavor.