Blini (Блины)

Ingredients

Preparation

1. 1

   Prepare the ingredients

   Take the milk and eggs out of the refrigerator fifteen to twenty minutes before starting. Melt the butter gently on the stove or in the microwave, then let it cool slightly so it does not cook the eggs when added.

2. 2

   Whisk the eggs

   Crack the eggs into a large bowl. Add the sugar and salt, then whisk for one to two minutes until the mixture is smooth and lightly foamy.

3. 3

   Add part of the milk

   Pour about one third of the milk into the eggs while whisking. This first amount of liquid makes it easier to incorporate the flour without creating too many lumps.

4. 4

   Add the flour

   Gradually add the sifted flour in three or four additions. Whisk after each addition until the batter is thick but smooth. Scrape down the sides of the bowl if necessary.

5. 5

   Thin the batter

   Gradually pour in the remaining milk while whisking. The batter should become very fluid and pour easily from a ladle. If a few small lumps remain, strain the batter or briefly use an immersion blender.

6. 6

   Add the melted butter

   Whisk in the lukewarm melted butter until fully incorporated. The butter adds flavour and also helps the blini stay soft after cooking.

7. 7

   Rest the batter

   Cover the bowl and let the batter rest for twenty to thirty minutes at room temperature. The flour will hydrate and some of the air bubbles created by whisking will disappear, producing more even pancakes.

8. 8

   Check the consistency

   After resting, stir the batter gently. It should coat the ladle very lightly and then flow quickly. If it seems too thick, add one to three tablespoons of milk and mix.

9. 9

   Heat the pan

   Heat a twenty to twenty-four centimetre non-stick frying pan over medium-high heat for about two minutes. Add a few drops of oil and spread them with paper towel so only a very thin film remains.

10. 10

    Cook the first blini

    Pour a small ladleful of batter into the centre of the pan, then immediately tilt the pan in every direction to spread the batter into a very thin layer. The first blini also helps adjust the heat and amount of batter.

11. 11

    Cook the first side

    Cook for about forty-five to sixty seconds. Small bubbles may appear, the surface should turn matte and the edges should begin to release slightly from the pan.

12. 12

    Flip the blini

    Slide a thin spatula under the blini and flip it in one quick motion. Cook the second side for twenty to thirty seconds, just long enough to develop a few golden spots without drying out the pancake.

13. 13

    Stack the blini

    Place the cooked blini on a plate and immediately cover with another plate or a clean cloth. Stack the remaining blini as they are cooked. The trapped steam keeps the pancakes warm and flexible.

14. 14

    Continue cooking

    Lightly grease the pan between blini if necessary and repeat until all the batter is used. Adjust the heat if the pancakes brown before the top has set or if they remain very pale.

15. 15

    Serve savoury blini

    For a savoury presentation, serve the warm blini with sour cream, smoked salmon, dill, mushrooms or fish roe. They can be folded into quarters, rolled or served flat with the topping in the centre.

16. 16

    Serve sweet blini

    For a sweet version, offer jam, honey, berries, sugar or cream. Serve while the blini are still warm and soft.

Tips & tricks

• Use room-temperature ingredients to obtain a smoother batter.
• Sift the flour before adding it to avoid lumps.
• Add the milk gradually while whisking to control the consistency.
• Rest the batter for twenty to thirty minutes so the flour hydrates fully.
• The batter should be fluid, closer to crêpe batter than pancake batter.
• Use a well-heated pan before cooking the first blini.
• Lightly grease the pan between pancakes rather than using too much fat.
• Pour only a small amount of batter and quickly tilt the pan to create a very thin layer.
• Flip the blini when the edges begin to release and the surface is almost dry.
• Stack the cooked blini and cover them so they stay soft.
• If the batter thickens during resting, add a small amount of milk.
• Serve blini immediately or reheat them briefly in a frying pan.

Variations

• Replace part of the wheat flour with buckwheat flour for a more rustic flavour.
• Add an extra spoonful of sugar for a version intended for sweet toppings.
• Add finely chopped dill to the batter for a savoury version.
• Replace part of the milk with kefir for a slight tang.
• Serve with sour cream and smoked salmon.
• Serve with sautéed mushrooms and onions.
• Serve with honey, jam or berries.
• Roll the blini around a cream cheese filling.

Storage

Cooked blini keep for up to three days in the refrigerator, stacked and well covered to prevent drying. Reheat briefly in a frying pan or cover and warm gently in the microwave. They can also be frozen for up to two months, separated by sheets of baking paper.

Nutrition facts(per serving)

What to serve with this recipe?

• Sour cream and smoked salmon
• Sautéed mushrooms
• Red berry jam
• Honey

Frequently asked questions