Whip up an authentic Russian recipe you will actually enjoy!
Becky Low shares tips to stir up a batch of Russian Blini.
2 cups milk*
2 large eggs
4 tablespoons sugar
¼ teaspoon salt
1 ½ cups flour **
½ teaspoon baking soda
toppings and fillings of your choice (see below)
Whisk together milk and eggs.
Whisk together sugar, salt, flour and soda; add to milk and whisk until smooth.
Heat griddle or skillet over medium heat. Very lightly brush griddle with butter. Pour batter in middle of griddle and cook until bubbles appear; flip and cook opposite side until lightly browned. Place blin on plate and cover to keep warm while continuing to cook remaining batter.
Serve smaller blini as an appetizer topped with sour cream, smoked salmon, caviar or other toppings of your choice (see below) For larger blini top with filling and roll or fold into quarters and serve with a dollop sour cream.
Ancient favorite thin Russian pancake! May be served savory or sweet. Recipe makes approximately 36 small appetizer size blini or 16 larger 6-7 inch blini.
* I prefer whole milk or half-n-half, but skim milk may be used.
** Traditionally Blini were made with buckwheat flour. Today recipes vary, often using all-purpose flour or a combination buckwheat, whole wheat and white flours.
Blini are eaten with many fillings. Often they are described as eaten with sour cream and smoked salmon or caviar. In the home they are often served with sour cream and filled with as many fillings as one could possibly imagine: cheese, meats, berries, mushrooms, fish, onions, potatoes, sweetened condensed milk, honey, powdered sugar, cinnamon and sugar, jams and jellies,… (you get the picture).
For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or on Facebook
www.facebook.com/DairyUTNV . For nutrition research go to