Russian Crepes Blini

Method6 steps · about 1 hr 10 min

1. 1

   Step 1: Choose ONE batter method. For the blender method, blend all batter ingredients until smooth, then skip the whisk alternative in the next step.

   Uses 220 g all-purpose flour · 875 ml buttermilk OR kefir; choose one · 2 eggs · 3 tbsp vegetable oil · ½ tsp baking soda · 1 tbsp sugar · 1 tsp salt

2. 2

   Step 2: Only for the whisk alternative, mix the eggs (2), flour (220 g), 250 ml of the cultured dairy, baking soda (½ tsp), the batter’s 3 tablespoons oil, sugar (1 tbsp) and salt (1 tsp) until smooth. Gradually whisk in the remaining 625 ml cultured dairy. This replaces the blender step; do not add a second batch of ingredients.

   Uses 220 g all-purpose flour · 875 ml buttermilk OR kefir; choose one · 2 eggs · 3 tbsp vegetable oil · ½ tsp baking soda · 1 tbsp sugar · 1 tsp salt

3. 3

   Step 3: Rest the batter from your chosen method for 20 minutes. It should be pourable like heavy cream, with small bubbles on the surface.

   Rest the chosen crepe batter · 20 minUses Smooth batter if choosing blender · Smooth batter if choosing whisk

4. 4

   Step 4: Heat a non-stick frying pan over medium heat. Lightly wipe it with the separately listed extra neutral oil.

   Uses Extra neutral oil as needed to lightly grease crepe pan

5. 5

   Step 5: Pour only enough batter to form a thin layer when you tilt the pan to cover its base; the needed amount depends on pan size. Cook until the top looks dry, then flip and cook about 1 minute more.

   Cook second side of each crepe after flipping · 1 minUses Rested thin crepe batter · Hot lightly greased crepe pan

6. 6

   Step 6: Transfer to a platter and spread with a little optional butter. Repeat with the remaining batter, stacking the cooked crepes.

   Uses Cooked thin blini · Remaining rested crepe batter · Butter, optional, to spread on cooked crepes