Blini are Russia’s version of the thin French crêpe, made with buckwheat for savoury fillings or white flour for sweet toppings. Accompaniments include smoked salmon, creamy mushrooms, sour cream, jams and condensed milk. The savoury version can also include a spoonful of salmon or caviar. Another Russian pancake is the cottage cheese version called Syrniki, a thicker form of ricotta-pancakes which are eaten for breakfast or dessert and are served with jam, as also condensed milk, honey and sour cream.
Prep time: 5 minutes
Cook time: 30 minutes
- Milk – 1¼ cup
- Eggs – 2
- Salt – 1 pinch
- All-purpose flour – ¾ cups
- Butter for frying
- Blend the milk, eggs and salt in a mixer. When done, beat in the flour to make a batter.
- Heat a skillet and add butter to it. The size of the Russian pancakes depends on size of the skillet. Remove skillet from heat, pour in a ladleful of batter, tilt and rotate skillet to spread it evenly.
- Return skillet back to heat. Fry until edges of pancake turn crisp.
- Flip pancake over and fry for 1 minute on the other side.
- Repeat with remaining batter.
- Top pancake with any combination of accompaniments.