Blini (Russian Crepes/Pancakes)

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 packet (2 1/4 tsp) active dry yeast
• 2 cups lukewarm milk
• 2 large eggs, separated
• 1/4 cup unsalted butter, melted, plus more for greasing pan
• Optional savory fillings: Smoked salmon, caviar, sour cream, dill, minced onion
• Optional sweet fillings: Jam, honey, sweetened condensed milk, fresh berries, sweetened quark/cottage cheese

Instructions

1. Activate Yeast: In a small bowl, dissolve yeast in 1/2 cup of the lukewarm milk with a pinch of sugar. Let stand for 5-10 minutes until foamy.
2. Mix Batter: In a large bowl, whisk together flour, sugar, and salt. Make a well in the center. Add the yeast mixture, remaining 1.5 cups lukewarm milk, and egg yolks. Whisk until smooth. Stir in the melted butter.
3. Let Rise: Cover the bowl and let the batter rise in a warm place for 1-1.5 hours, or until doubled in size.
4. Whip Egg Whites: Just before cooking, beat the egg whites in a clean bowl until stiff peaks form.
5. Fold in Whites: Gently fold the beaten egg whites into the risen batter.
6. Cook Blini: Heat a lightly buttered non-stick skillet or crepe pan over medium heat. Pour about 1/4 cup of batter per blin (or less for smaller ones) onto the hot pan, tilting to spread thinly. Cook for 1-2 minutes per side, until golden brown. Stack cooked blini on a plate, covering to keep warm.
7. Serve: Serve warm with desired sweet or savory toppings.

What Makes It Special

Blini are more than just pancakes in Russia; they are deeply symbolic, especially associated with Maslenitsa (Butter Week), celebrating the end of winter. Traditionally made with buckwheat flour and yeast, they range from thin crepes to thicker pancakes. Their versatility allows for countless savory (caviar, smoked salmon) or sweet (jam, honey) accompaniments, making them central to Russian hospitality and celebration.