Blin

Name: Blin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 2 cups all-purpose flour; 2 eggs; 1.5 cups milk; 1/4 tsp salt; 2 tbsp sugar; 2 tbsp butter, melted; 2 tbsp butter (for the pan); 1/2 cup sour cream (for serving); 1/2 cup jam (for serving)

Delicate Russian thin pancakes, thinner than crepes and lacy on the edges. Serve warm with sour cream, caviar, smoked salmon, or jam for a traditional Eastern European breakfast or appetizer.

30 minEasyServes 4180 cal/serving

Eastern EuropeanBreakfastStovetopVegetarian

Ingredients

2 cups all-purpose flour
2 eggs
1.5 cups milk
1/4 tsp salt
2 tbsp sugar
2 tbsp butter, melted
2 tbsp butter (for the pan)
1/2 cup sour cream (for serving)
1/2 cup jam (for serving)

Instructions

1

In a bowl, whisk together 2 cups all-purpose flour, 1/4 tsp salt, and 2 tbsp sugar.
2

In another bowl, beat 2 eggs and gradually whisk in 1.5 cups milk alternating with the flour mixture, stirring until smooth.
3

Stir in 2 tbsp butter, melted. The batter should be thin like single cream. Let rest for 5 minutes.
4

Heat a 7-8 inch nonstick skillet or crepe pan over medium-high heat. Brush lightly with 2 tbsp butter (for the pan).
5

Pour about 1/4 cup batter into the center and immediately tilt and swirl the pan to spread the batter thinly over the entire surface.
6

Cook for about 1 minute until the bottom is light golden and the top appears set. Flip and cook the other side for about 30 seconds.
7

Transfer to a plate and repeat with remaining batter, wiping the pan with butter for pan between each blin.
8

Serve warm, rolled or folded, with 1/2 cup sour cream (for serving), 1/2 cup jam (for serving), or other desired toppings.

Questions

Can I make Blin dairy-free?

Yes. The dairy in this entry is 1.5 cups milk, 2 tbsp butter, melted, 2 tbsp butter (for the pan), 1/2 cup sour cream (for serving). Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Blin gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Blin keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Blin?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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