Russian Blini
These thin, delicate, and slightly tangy Russian crepes are the perfect canvas for both sweet toppings like jam and savory fillings like smoked salmon and sour cream.
Ingredients
- •2 cups all-purpose flour (250g)
- •3 large eggs, room temperature
- •2 cups whole milk, room temperature
- •1 cup boiling water
- •2 tablespoons granulated sugar
- •1/2 teaspoon salt
- •3 tablespoons unsalted butter, melted
- •1/2 teaspoon baking powder
- •Vegetable oil for greasing the pan
Instructions
- 1
In a large mixing bowl, whisk together the eggs, sugar, and salt until well combined.
- 2
Gradually add the milk and flour, alternating between the two, while whisking constantly to ensure a smooth batter without lumps.
- 3
Slowly pour the boiling water into the batter while whisking vigorously to temper the eggs and create a light texture.
- 4
Stir in the melted butter and baking powder, then let the batter rest at room temperature for 15 minutes.
- 5
Heat a non-stick crepe pan or skillet over medium-high heat and lightly brush with vegetable oil.
- 6
Pour about 1/4 cup of batter into the center of the pan, immediately tilting and rotating the pan to coat the bottom in a thin, even layer.
- 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 with brown, then remove to a warm plate.
- 9
Repeat with the remaining batter, lightly oiling the pan between every few blini.
💡 Chef tips
- If your batter develops lumps, pass it through a fine-mesh sieve before cooking for a perfectly smooth texture.
- Keep the finished blini warm by stacking them on a plate placed over a pot of simmering water, covered with a clean kitchen towel.
- You can make the batter up to 24 hours in advance and store it in the refrigerator; just give it a good whisk before cooking.
✅ How it should turn out
The finished blini should be paper-thin, golden-brown with delicate lacy edges, smelling of toasted butter and milk, with a soft, slightly elastic texture.