This recipe was given to me by my Russian teacher/neighbor. It is tried and true, and my family loves it! Cooking time really depends on how many skillets you are using! Many years ago when I first started making the blini, I used 1 skillet and it took forever to use up all the batter. Now I use 4 skillets and the time goes by quickly. I have substituted coconut oil and it tastes delicious, but it tends to harden if the batter is cold. Batter can be refrigerated for later use. Serve hot with sour cream and/or jelly.
Ingredients
- 5 eggs
- 0.5 cups white sugar
- 1 pinch salt
- 4 cups milk
- 2.5 cups flour
- 6 tablespoons vegetable oil
- 1 teaspoon vegetable oil , or as needed, divided
Instructions
-
1
Mix eggs, sugar, and salt together in a bowl. Add milk, flour, and oil. Mix until batter is smooth and thin.
-
2
Heat 2 small nonstick skillets over medium heat. Lightly oil the skillets. Pour in enough batter to just cover the bottom of each skillet. Tilt the pans to spread batter evenly.
-
3
Lift the blini carefully when edges start to brown, about 2 minutes. Flip and cook until the other side is browned, about 1 minute more. Stack blini on a plate.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Knoephla Soup
Knoephla soup is not for those watching calories! It's a German potato soup with small dough balls that I grew up eating. It is rich, creamy, and will stick to your ribs. The women in the family have been making this soup for generations, and I've added my own twist to the base recipe.
Osso Buco
This is a very tender veal dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking.
Southern-Style Collard Greens
Collard greens are slow-simmered with smoked ham hocks in broth until tender for a classic southern side just like mama used to make.