Blini

🔥 Prep

• Measure 200 g of flour into a mixing bowl.
• Measure 500 ml of milk and keep refrigerated until use.
• Crack 2 eggs into a small bowl.
• Measure 1 tbsp of sugar.
• Measure 0.5 tsp of salt.
• Melt 50 g of butter (either in microwave or small saucepan) and let cool slightly.

🔥 Cook

• 1. In the bowl with flour, sugar, and salt, whisk to combine.
• 2. Add the 2 eggs and whisk until smooth.
• 3. Gradually pour in the 500 ml milk while whisking continuously to avoid lumps.
• 4. Stir in the melted 50 g butter until fully incorporated.
• 5. Let the batter rest for 10 minutes at room temperature.
• 6. Heat a non‑stick skillet over medium heat and lightly brush with a little melted butter.
• 7. Pour about 60 ml of batter into the skillet, swirling to spread it thinly across the surface.
• 8. Cook for 1–2 minutes until the edges lift and the surface looks set.
• 9. Flip the blini and cook for another 30 seconds until lightly golden.
• 10. Transfer the cooked blini to a warm plate and cover with a clean towel; repeat steps 6‑9 with the remaining batter, adjusting the heat to medium‑low if the pan gets too hot.

🔥 Serve

• Stack the blini and serve warm with a dollop of sour cream.
• Add a spoonful of fruit jam (such as raspberry or strawberry) or honey for a sweet touch.
• For a savory option, top with smoked salmon, a squeeze of lemon, and a sprinkle of fresh dill.
• Offer caviar or chopped herbs as luxurious garnishes.
• Enjoy immediately with tea or coffee.