Thin, soft, and lightly golden, these blini are made for stacking, filling, and eating warm throughout the day. They stay flexible, cook quickly, and work just as well with jam as they do with smoked fish or sour cream.
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Servings 3
Ingredients
2cups480 ml milk
2large eggs
1½cups180 g all-purpose flour
1tablespoonsugar
½teaspoonkosher salt
2tablespoonsneutral oilplus more for the pan
Instructions
Whisk the eggs, sugar, and salt in a large bowl until smooth.
Pour in the milk and whisk to combine.
Add the flour gradually and whisk until the batter is smooth and lump-free.
Stir in the oil, then let the batter rest for 10 minutes.
Heat a lightly oiled nonstick skillet over medium heat.
Pour in a small amount of batter and tilt the pan to spread it into a thin, even layer.
Cook for 30 to 45 seconds, until the edges lift easily and the bottom is lightly golden.
Flip and cook the second side briefly.
Transfer to a plate and repeat with the remaining batter, stacking the blini as you go.