Thin Russian Milk Blini Brushed with Butter

What you need

• 3 large eggs
• 3 tbsp granulated sugar
• 1 pinch salt
• 600 ml (2 1/2 cups) whole milk, at room temperature
• 300 g (2 1/3 cups) all-purpose flour, sifted
• 3 tbsp sunflower oil, plus a little for the pan
• 50 g (3 1/2 tbsp) butter, melted, for brushing
• sour cream, for serving

Method

Restated from the original video

1. 1

   Whisk the eggs, sugar and salt in a large bowl until the sugar dissolves and the mixture is a little frothy.

2. 2

   Pour in about half of the milk and whisk to combine.

3. 3

   Add the flour a little at a time, whisking constantly, to make a thick, smooth batter with no lumps.

4. 4

   Whisk in the rest of the milk, then the oil. The batter should be as thin as single cream; add a splash more milk if it feels heavy.

5. 5

   Leave the batter to rest for 15-20 min.

6. 6

   Heat a 22-24 cm (9 in) frying pan over medium-high heat and wipe it with a few drops of oil on a paper towel.

7. 7

   Stir the batter, then pour a small ladleful into the pan while tilting it in a circle so the batter covers the base in a thin layer.

8. 8

   Cook until the edges look lacy and lift from the pan and the underside is golden, about 1 min.

9. 9

   Flip with a thin spatula and cook the second side until spotted golden, 20-30 seconds.

10. 10

    Slide onto a plate and brush the top with butter. Stack the next blin on top and keep the pile covered with a lid so they stay soft.

11. 11

    Repeat with the rest of the batter, oiling the pan lightly only when the blini start to stick.

12. 12

    Serve warm, folded into quarters, with sour cream.

Imported from m.povar.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.