Russian Blini
These thin, delicate, and slightly tangy Russian pancakes are a beloved comfort food, perfect for serving with both sweet and savory toppings.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •2 large eggs
- •2 cups whole milk (480ml)
- •2 tablespoons granulated sugar
- •1/2 teaspoon salt
- •3 tablespoons unsalted butter, melted (plus extra for the pan)
- •1/2 teaspoon vanilla extract
Instructions
- 1
In a large mixing bowl, whisk together the flour, sugar, and salt.
- 2
Create a well in the center and add the eggs and about 1/2 cup of the milk. Whisk until a smooth, thick paste forms to ensure no lumps.
- 3
Gradually pour in the remaining milk while whisking constantly until the batter is thin and smooth.
- 4
Stir in the melted butter and vanilla extract, then let the batter rest at room temperature for 15 minutes.
- 5
Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with a small amount of butter.
- 6
Pour about 1/4 cup of batter into the center of the pan and immediately tilt and swirl the pan to coat the bottom in a thin, even layer.
- 7
Cook for about 1-2 minutes until the edges are golden brown and the surface looks dry, then flip and cook for another 30-60 seconds on the other side.
- 8
Repeat with the remaining batter, stacking the finished blini on a plate to keep them warm.
💡 Chef tips
- If you find lumps in your batter, strain it through a fine-mesh sieve before cooking for a perfectly silky texture.
- Blini can be made ahead of time; store them in the refrigerator covered with plastic wrap and reheat briefly in a warm pan or microwave.
- For a savory twist, omit the sugar and vanilla and add a pinch of fresh chopped dill to the batter.
✅ How it should turn out
The finished blini should be paper-thin, golden-brown with delicate lacy edges, smelling of toasted butter and vanilla, with a soft, tender texture.