Thin blini with red caviar

Instructions

1. 1

   Step 1

   In a large mixing bowl, whisk the eggs, sugar, and salt together until slightly frothy.

   1 minutes

   
2. 2

   Step 2

   Gradually whisk in the wheat flour, ensuring no lumps remain, then slowly pour in the milk while whisking to create a smooth, loose batter.

   2 minutes

   
3. 3

   Step 3

   Stir the sunflower oil and half of the melted butter into the batter, then let it rest at room temperature so the gluten relaxes.

   15 minutes

   
4. 4

   Step 4

   Place a crepe pan or small skillet over medium-high heat and brush it lightly with a small amount of sunflower oil until shimmering.

   1 minutes

   
5. 5

   Step 5

   Pour a small ladle of batter into the center of the pan and tilt it quickly in a circular motion so the batter coats the entire bottom thinly.

   10 sec

   
6. 6

   Step 6

   Cook until the edges turn golden brown and start to lift, then flip the blin and cook the other side for a short duration until golden.

   45 sec

   
7. 7

   Step 7

   Remove the hot blin to a warm plate and immediately brush the surface with a small amount of the remaining melted butter to keep it soft.

   10 sec

   
8. 8

   Step 8

   Repeat this process until all the batter is used, stacking the blini neatly on top of one another.

   
9. 9

   Step 9

   To serve, place a dollop of smetana on a folded blin and top with a spoonful of red caviar.