Russian blini (pan-sized thin pancakes) are the iconic dish of Russian cuisine. Delicious and delicate, they can be served with any sweet or savory garnishes. They are perfect for brunch, lunch, or as a dessert. It seems a complicated process, but when you make them once by using my technic, you'll see that they are easy to make and they become a popular dish in your household.
Ingredients:
To make about 25-30 large pancakes, you will need:
Egg - 1
Milk - 3.5-4 cups
Flour - 2.5 cups
Sugar - 3 tablespoons
Salt - 0.5 tsp.
Baking powder - 1 tsp.
Vegetable oil - 2 tablespoons plus a little more for frying
Cooking instructions:
Step 1
Place egg, salt, sugar and half of the quantity of milk, in blender and mix everything. With the motor running, add flours and baking powder and continue mixing until no lumps are visible. The mixture will be thick. Then gradually add the rest of milk and oil until the consistency of the batter should look like heavy cream. Let the batter rest for at least 30 minutes in room temperature.
Whisk again before making the crêpes.
Step 2
Heat a non-stick crêpe pan or skillet over medium-high heat and brush lightly with oil or you can also spray it with non-stick cooking oil. Pan must be hot when you add the crêpe batter! Lift pan off the heat and pour in a scant approximately 1/4 cup of batter per crêpe, enough to thinly coat the bottom of the pan. Tilt and swirl pan to distribute batter in an even layer. Return pan to the heat and cook crêpe for about 1 minute, until edges and bottom of crepe is lightly browned. Carefully lift an edge and flip the crepe with a thin spatula or even your fingers. Cook for about 30 seconds on the other side, until it is speckled gold. Transfer onto a plate.
Continue with remaining batter, brushing pan occasionally with oil.
Cooked pancakes brush with melted butter. Serve hot with sour cream or jam.
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