This is a super easy recipe to wing, and takes just a few minutes if you have a blender/magic bullet. A blender could be used for a large volume but if you just want a few servings the magic bullet is the way to go. I highly suggest using one of these, since doing it by hand can leave small clumps of flour and it takes forever to sit there and break all the clumps out.
The size of the crepes depends on your pan, you can either do small ones or medium ones. In this recipe I made small ones.
Makes about 12 small crepes, scale up for larger quantities
*1 cup all purpose flour
*1 cup milk (if you don't have milk or you want to use water you can use water, tastes just as good)
*1/2 cup sugar (you can reduce this to 4 tbsp if you want less sweet, and more savory crepes.)
*2 tsp sunflower oil (vegetable oil can be substituted, but it will give a less authentic taste) and more for the pan.
* Butter (unsalted) to rub onto done blini
There are unlimited amounts of toppings for these. You can choose a savory option or a sweet option.
My favorite sweet toppings are:
*jams (raspberry jam mixed with sour cream is one of the best things!)
*jam with sour cream and sweetened condensed milk (Russian standard)
*fresh fruit and nutella
*Cream cheese and lox
*Mushroom and onion
*Meat and onion
*Chicken and buckwheat (I have a recipe using wontons, but blini are the original wrappers!)
Blender or magic bullet:
1) Put the egg at the bottom, followed by the flour, sugar, and milk and blend. (This way the flour doesn't get stuck to any surfaces and gets blended in evenly.)
2) Check the consistency of the batter, it shouldn't be too thick, and should be runny so it could easily coat a pan and be swirled around into a thin sheet. A good rule of thumb would be a bit thicker than milk itself.
1) Beat the eggs, milk, and sugar.
2) Whisk in the flour a little at a time making sure no clumps arise. Check the consistency of the batter, it shouldn't be too thick, and should be runny so it could easily coat a pan and be swirled around into a thin sheet. A good rule of thumb would be a bit thicker than milk itself.
1) Heat up a pan and rub the sunflower oil on it. The pan should be coated with oil but not have any liquid in it. This is important for the consistency!