Breakfast
Blini
Prep
10 Minutes
Cook
20 Minutes
Thin, soft, and lightly golden, these blini are made for stacking, filling, and eating warm throughout the day. They stay flexible, cook quickly, and work just as well with jam as they do with smoked fish or sour cream.
Ingredients
- 2 cups (480 ml) milk 2 large eggs 1½ cups (180 g) all-purpose flour 1 tablespoon sugar ½ teaspoon kosher salt 2 tablespoons neutral oil, plus more for the pan
Instructions
- 1Whisk the eggs, sugar, and salt in a large bowl until smooth. Pour in the milk and whisk to combine. Add the flour gradually and whisk until the batter is smooth and lump-free. Stir in the oil, then let the batter rest for 10 minutes. Heat a lightly oiled nonstick skillet over medium heat. Pour in a small amount of batter and tilt the pan to spread it into a thin, even layer. Cook for 30 to 45 seconds, until the edges lift easily and the bottom is lightly golden. Flip and cook the second side briefly. Transfer to a plate and repeat with the remaining batter, stacking the blini as you go.
Best Served With
sour cream, jam, smoked fish, or butter and sugar
Cook's Note
Let the batter rest so the flour hydrates and the crepes cook up softer and more even. If the batter thickens as it sits, whisk in a splash of milk before the next batch.
Why This Recipe Works
A thin batter and moderate heat give you crepes that stay soft, flexible, and easy to roll or fold. Resting the batter helps the flour hydrate fully, which improves texture and keeps the blini from tearing.
Make It Yours
Add vanilla sugar for a sweeter version. Replace a small portion of the milk with kefir for gentle tang. Cook slightly longer for crisper edges. Add a splash of milk if the batter thickens as it sits.