📝 About This Recipe
A cornerstone of Russian hospitality, these blini are ethereal, lace-edged wheat crepes that bridge the gap between breakfast and elegant appetizers. Unlike their thicker yeast-raised cousins, these 'blinchiki' are prized for their delicate, buttery texture and sun-golden hue. Whether rolled with sweet jam or folded into 'quartets' with savory caviar, they offer a sophisticated taste of Slavic tradition that is both comforting and luxurious.
🥗 Ingredients
The Batter Base
- 2 cups All-purpose flour (sifted for a lighter texture)
- 3 cups Whole milk (lukewarm to help dissolve the flour)
- 3 Large eggs (at room temperature)
- 2 tablespoons Granulated sugar (adjust to taste for sweet or savory)
- 1/2 teaspoon Fine sea salt
- 3 tablespoons Vegetable oil (neutral flavor like sunflower or canola)
- 1/2 cup Boiling water (the secret for 'lace' holes and elasticity)
For Frying and Finishing
- 4 tablespoons Unsalted butter (melted, for brushing between layers)
- 1 tablespoon Lard or neutral oil (for greasing the pan initially)
Classic Accompaniments
- 1 cup Sour cream (Smetana) (full fat is traditional)
- 100 grams Red or Black Caviar (for a luxury savory presentation)
- 200 grams Smoked Salmon (thinly sliced)
- 1 small bunch Fresh Dill (for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk the eggs with the sugar and salt until the mixture is slightly frothy and the sugar has dissolved.
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2
Pour in 1 cup of the lukewarm milk and the vegetable oil. Whisk vigorously to combine.
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3
Gradually sift the flour into the wet mixture while whisking constantly. It is important to create a thick, smooth paste at this stage to prevent lumps from forming.
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4
Slowly pour in the remaining 2 cups of milk, whisking until the batter is the consistency of heavy cream.
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5
The 'Chef's Secret': Slowly whisk in the boiling water. This 'tempering' of the flour starch creates a more elastic crepe that won't tear and helps form the characteristic tiny holes.
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6
Cover the batter and let it rest at room temperature for at least 20 minutes. This allows the gluten to relax and ensures a tender blin.
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7
Heat a non-stick 8-inch skillet or a traditional cast-iron crepe pan over medium-high heat. Lightly grease the surface with a tiny bit of oil or a piece of cold butter.
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8
Lift the pan off the heat and pour a scant 1/4 cup of batter into the center. Immediately tilt and swirl the pan in a circular motion to coat the bottom evenly.
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9
Return the pan to the heat. Cook for about 60-90 seconds until the edges are golden brown and lacy, and the surface looks dry.
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10
Gently slide a thin spatula under the edge and flip the blin. Cook the second side for only 20-30 seconds—it should have light golden 'leopard spots'.
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11
Slide the finished blin onto a warm plate. Immediately brush the top with a little melted butter.
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12
Repeat the process with the remaining batter, stacking the blini on top of each other. This creates a 'stack' that keeps them warm and moist.
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13
Cover the stack with a clean kitchen towel until you are ready to serve to keep them soft and pliable.
💡 Chef's Tips
Always use a seasoned cast-iron or high-quality non-stick pan to prevent sticking. If the first blin is a mess, don't worry—in Russia, we say 'Perviy blin komom' (the first pancake is a lump). Ensure your milk is lukewarm, not cold, to help the flour incorporate without clumping. For extra lacy edges, ensure the pan is sufficiently hot before adding the batter; you should hear a gentle sizzle. If the batter thickens too much as it sits, add a tablespoon of milk to return it to a thin, pourable consistency.
🍽️ Serving Suggestions
Serve warm with a dollop of cold sour cream and a spoonful of salmon roe for a classic savory treat. Fold into triangles and serve with honey, condensed milk, or blackcurrant jam for a traditional Russian breakfast. Roll them up with a savory filling of sautéed mushrooms and onions, then lightly pan-fry the rolls in butter. Pair with a glass of chilled dry white wine or a traditional Russian black tea served with lemon. For a modern twist, serve with smoked trout, fresh dill, and a squeeze of lemon juice.