Ingredients
- 1 cup (130 grams) all purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 1.5 cups (350 ml) milk
- 2 large eggs
- 2 tablespoons (25 grams) unsalted butter, melted
- vegetable oil or butter for the pan
Instructions
- Combine flour, sugar and salt in a bowl. Add the milk and whisk until smooth. Add the eggs and continue whisking until fully incorporated. Whisk in the melted butter.
- Allow the crepe batter to rest for 30 minutes at room temperature.
- Warm a large non-stick skillet or crepe pan* over medium-low heat. Brush the pan with a tiny amount of butter or vegetable oil (only about ¼ teaspoon).
- Pour a ladle of batter (¼-⅓ cup) in the middle of the pan. Quickly tilt and swirl the pan until the pan is covered with a thin layer of batter. Cook for 2 minutes or until the bottom is golden brown and the top is set. The edges can be quite brown and crispy – that’s okay!
- Flip and cook for another 30-60 seconds or until golden brown on the second side. Transfer to a plate.
- Brush the pan with more oil or butter and repeat with the remaining batter.
Notes
Baking soda: You can also add 1/4 teaspoon baking soda to the Blini batter. If you are making the batter ahead of time, add the baking soda a few minutes before frying and mix the batter well.
Savory: If using these Blini with a savory topping, reduce the amount of sugar to 1/2 teaspoon.
Pan: I used a 10-inch (23 cm) crepe pan for this recipe, but any non-stick skillet will work just as well. I recommend using something at least 8 inches (20 cm) wide.
First crepe: Use the first crepe to practice and adjust the temperature, amount of batter and taste as needed.
Storage: Leftover Blini can be stored covered in the refrigerator for 2-3 days.