Blini are thin, yeast-leavened Russian pancakes, similar to French crêpes, but traditionally made with buckwheat flour (or a mix). They are often folded or rolled around rich, savory fillings, though sweet versions exist.

Prep Time	Cook Time	Makes
1 hour (Resting)	30 minutes	12-14 Blini

Part A: Ingredients

• Batter: 1 cup All-Purpose Flour, $1/2$ cup Buckwheat Flour (optional, but traditional), 1 tsp Instant Yeast, 1 Tbsp Sugar, $1/2$ tsp Salt.
• Liquid: 1.5 cups Warm Milk, 2 large Eggs (lightly beaten), 2 Tbsp Melted Butter (plus extra for frying).

Part B: Instructions

Step 1: Prepare and Rest the Batter

1. In a large bowl, whisk together the flours, yeast, sugar, and salt.
2. In a separate bowl, whisk together the warm milk and beaten eggs.
3. Pour the wet ingredients into the dry ingredients. Whisk until a smooth, thin batter forms.
4. Stir in the melted butter.
5. Cover the bowl and let the batter rest in a warm place for 1 hour to allow the yeast to activate and the batter to lighten slightly. It should be thin.

Step 2: Cook the Blini

1. Heat a small, non-stick crêpe pan or skillet over medium heat. Lightly grease the pan with butter or oil.
2. Pour about $1/4$ cup of the batter into the pan, immediately tilting and rotating the pan to spread the batter thinly and evenly across the bottom.
3. Cook for 1-2 minutes until the edges are golden and the surface is set. Flip and cook for 30 seconds to 1 minute on the second side.
4. Stack the cooked Blini on a plate under a clean kitchen towel to keep them warm and moist.

Part C: Classic Savory Filling (Caviar and Smoked Salmon)

• Filling: Smoked Salmon (sliced), Red Caviar (Roe), Sour Cream or Crème Fraîche, Fresh Dill.
• Assembly: Spread a thin layer of sour cream onto the Blini. Add slices of smoked salmon and a spoonful of red caviar. Roll or fold the Blini into quarters and garnish with dill.