Thin Slavic Blini: Soft, Lacy Crepes with Sweet or Savory Fillings

Prepare and measure all ingredients before the class starts. This will make the session much smoother, and you’ll be able to follow each step without stopping to search for ingredients, wash vegetables, or measure flour in the middle of cooking. To make blini, you need a little practice: the main trick is knowing when to flip them. I use a special crepe/blini pan with very low sides, which makes it much easier to lift and turn each blin without tearing it.

Tools: - frying pan (I use cast iron) - a whisk to beat the ingredients - a ladle for pouring the mixture into the pan - a spatula for flipping pancakes - a big plate to keep them all together Prepare any fillings or toppings you want to use before the class. Be prepared for the mixture to seem too runny—that’s normal. For sweet blini, prepare toppings like condensed milk, sour cream, jam, berries, honey, or anything else you’d like to serve them with. For savory blini, you can prepare things like salted salmon with cream cheese, ham and cheese, bacon, mushrooms, eggs, or herbs.