Blini, the thin and porous crepe of Russian cuisine, stands out for its lightly tangy taste coming from its yeasted batter. This classic breakfast item, served with sour cream or jam, can be presented with either sweet or savory toppings.
Mix the dry yeast with lukewarm milk and sugar, and let it sit for 10 minutes until foamy.
Add the egg, flour, and buckwheat flour to the yeasted milk and whisk until you get a smooth, pourable batter.
Cover the batter and let it rise in a warm place for 20 minutes; it should puff up slightly.
Lightly grease a small pan and pour in a ladle of batter, cooking until both sides are golden brown.
Allergen: contains gluten, egg, and dairy products. Important: Brush the pan with a thin layer of oil; tilt the pan gently while pouring the batter so the blinis cook thin and even. The first blini is usually a test one, so adjust the pan's temperature accordingly.
Letting the batter rest makes the blini more porous and soft; be careful not to shorten the resting time. In traditional Russian cuisine, blini is also often served with salted salmon or caviar.
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