📝 About This Recipe
A cornerstone of Russian hospitality, these paper-thin, buttery blini are the ultimate comfort food. Traditionally enjoyed during Maslenitsa to celebrate the sun, they offer a delicate, lacy texture with slightly crisp edges. Drizzled with 'Sgushchenka'—luxurious Russian sweetened condensed milk—this dish creates a nostalgic harmony of creamy sweetness and rich, yeasty warmth.
🥗 Ingredients
The Batter
- 3 cups Whole milk (lukewarm, approximately 100°F)
- 2 cups All-purpose flour (sifted for a lighter texture)
- 3 pieces Large eggs (at room temperature)
- 2 tablespoons Granulated sugar (adjust for desired sweetness)
- 1/2 teaspoon Fine sea salt
- 3 tablespoons Unsalted butter (melted and slightly cooled)
- 1 tablespoon Vegetable oil (added to batter to prevent sticking)
- 1/2 cup Boiling water (the secret for 'lacy' holes)
For Frying and Finishing
- 4 tablespoons Unsalted butter (melted, for brushing each finished blin)
- 2 tablespoons Neutral oil (for greasing the pan)
- 1 can Russian Sweetened Condensed Milk (Sgushchenka) (high quality, such as Alexeevskoye or similar)
Optional Garnishes
- 1/2 cup Fresh raspberries (for a tart contrast)
- 4-5 pieces Fresh mint leaves (for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk the room-temperature eggs with the sugar and salt until the mixture is pale and slightly frothy.
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2
Pour in 1 cup of the lukewarm milk and the melted butter, whisking constantly to combine without scrambling the eggs.
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3
Gradually sift the flour into the wet ingredients, whisking vigorously to ensure there are no lumps. The batter should be thick and smooth at this stage.
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4
Slowly pour in the remaining 2 cups of milk and the tablespoon of vegetable oil, whisking until the batter is thin and consistent.
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5
The secret step: while whisking quickly, pour in the 1/2 cup of boiling water. This 'scalding' method creates the characteristic tiny holes (dyurochki) in the blini.
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6
Let the batter rest at room temperature for at least 20 minutes. This allows the gluten to relax and ensures a tender crepe.
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7
Heat a non-stick 8-inch or 10-inch skillet or a dedicated crepe pan over medium-high heat. Lightly grease with a paper towel dipped in oil.
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8
Lift the pan off the heat and pour about 1/4 cup of batter into the center, immediately swirling the pan to coat the bottom in a very thin, even layer.
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9
Return to heat and cook for about 60-90 seconds until the edges turn golden brown and start to lift away from the pan.
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10
Carefully flip the blin using a thin spatula or your fingers. Cook the second side for only 20-30 seconds until light golden spots appear.
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11
Transfer the finished blin to a warm plate and 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 to keep them warm and soft.
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13
To serve, fold each blin into quarters (triangles) or roll them into tight cylinders.
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14
Generously drizzle the warm blini with the sweetened condensed milk (Sgushchenka) and serve immediately.
💡 Chef's Tips
Always use a well-seasoned or high-quality non-stick pan to ensure the blini flip easily without tearing. If your first blin (the 'perviy blin komom') is a mess, don't worry—it's a Russian tradition; just adjust the heat and try again! For the best texture, ensure your milk and eggs are not cold from the fridge, as room temperature ingredients emulsify better. If the batter seems too thick, add a splash more milk; it should be the consistency of heavy cream. Keep the stack of finished blini covered with a clean kitchen towel or a lid to steam them slightly, making them incredibly pliable.
🍽️ Serving Suggestions
Serve with a glass of strong Russian black tea with a slice of lemon. Add a dollop of sour cream (Smetana) alongside the condensed milk for a perfect sweet-and-tangy balance. Pair with a side of farmer's cheese (Tvorog) for a more filling breakfast. For a gourmet twist, top with toasted walnuts or a sprinkle of cinnamon. Enjoy as a decadent dessert after a traditional meal of Borscht or Pelmeni.