Description
Russian Blini are crepe-like traditional Slavic pancakes and they are absolutely delicious and irresistible! Fill them up with fruits, preserves, savory meats, cheeses, or just sprinkle with powdered sugar!
Ingredients
Units
Scale
- 2 large eggs
- 2 Tbsp granulated cane sugar
- 2 1/2 cups milk, 2% or whole
- 1/4 tsp sea salt
- 2 cups + 2 tablespoons all-purpose flour, 255 grams (such as White Lilly)
- 1 Tbsp butter, melted
- 2 Tbsp avocado, or other vegetable oil for the skillet
Instructions
- Combine the eggs, sugar, milk, and salt in a large bowl and whisk well to combine.
- Sift in the flour mixture slowly, 1/3 cup at a time, continuously whisking to prevent clumps from forming. Once all flour has been incorporated, check the batter consistency – it should be similar to heavy cream.
- Let rest for 15 min. Add melted butter to the batter and give it a stir.
- Heat a large skillet (cast iron works great) to medium heat. Once all the way heated up, add a drizzle of oil and coat the bottom of pan. Pour about half a ladle of batter on to the pan (roughly 1/4 cup) and immediately and quickly tilt the pan in a circular motion. Wait roughly 30 seconds or until no longer raw on top and flip with a spatula.
- After 30 seconds or so, check that the other side is done and carefully move to a plate. Drizzle a bit of oil between every 1 or 2 blini.
- Continue making blini until all batter is used up. Serve right away topped with preserves or filled with your choice of filling. Priyatnovo Apetita!
Notes
- Don’t use non dairy milk – only dairy milk works for this recipe.
- Use a kitchen scale to measure the flour correctly. If you don’t have a kitchen scale make sure you spoon flour into your measuring cup and then leveling off the top with a knife. Don’t just scoop flour with your measuring cup because that will compact it and will result in thick blini.
- If you’re having trouble with clumps in the batter – try straining your batter through a mesh strainer
- The first few may stick and be clumpy – this is normal. Once you’ve made a few and your pan has a chance to heat up nicely and it’s well greased, the blini should start getting more color and not stick.
- Refrigerate for up to 4 days in an airtight container. You can freeze blini for up to 3 months. Simply stack them with parchment paper between each blin and place in a freezer bag. Then seal tightly making sure you squeeze out any air out of the bag.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert, Snack, Appetizers
- Method: Stove-top
- Cuisine: Russian