Description
Blini are traditional Russian crepes made with a yeast-leavened batter, resulting in light, fluffy, and slightly tangy pancakes perfect for breakfast or appetizers. They are thin and golden, delightfully versatile, served warm with sour cream, caviar, jam, or smoked salmon for a classic Eastern European treat.
Ingredients
Scale
For the Batter
- 2 cups whole milk, warmed to about 110°F
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar
- 2 large eggs
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
- 3 tablespoons melted butter, plus more for cooking
- 1/4 cup sour cream (optional, for richness)
- Butter or oil for greasing pan
Instructions
- Activate the Yeast: In a large bowl, whisk together the warm milk, active dry yeast, and sugar. Let this mixture sit for 10 minutes until it becomes frothy, indicating the yeast is active.
- Mix the Batter: Beat in the eggs and salt into the yeast mixture. Gradually whisk in the all-purpose flour until the batter is smooth with no lumps. Stir in the melted butter and sour cream if using to add richness.
- Let the Batter Rise: Cover the bowl with a clean towel or plastic wrap and let the batter rise in a warm place for 45 minutes to 1 hour. The batter should become bubbly and slightly thickened.
- Prepare the Pan: Heat a nonstick skillet or crepe pan over medium heat. Lightly grease the pan with butter or oil to prevent sticking.
- Cook the Blini: Pour about 1/4 cup of batter into the pan, swirling it quickly to spread thinly and evenly. Cook for 1–2 minutes until the underside is golden and the top is set. Flip carefully and cook for another 30 seconds to 1 minute until cooked through.
- Repeat and Serve: Transfer the cooked blini to a plate and repeat with the remaining batter, greasing the pan as needed. Serve warm with your choice of sour cream, caviar, jam, or smoked salmon for authentic flavor.
Notes
- For thinner blini, add a splash of milk to loosen the batter before cooking.
- Blini can be made ahead of time and refrigerated or frozen. Reheat gently in a skillet or microwave before serving.
- Ensure the milk is not too hot when activating the yeast to prevent killing the yeast culture.
- Use a nonstick pan for easier flipping and perfect golden color.
- Prep Time: 15 minutes (plus 1 hour rising time)
- Cook Time: 25 minutes
- Category: Breakfast, Appetizer
- Method: Stovetop
- Cuisine: Russian, Eastern European
