In order to make thin juicy blini, small skillets need to be used – whether cast iron or other metal, but the bottom must be thick. Before pouring the dough on the skillet, it must be heated and well greased, otherwise blini will get burned.
New skillets used for the first time should be heated for 10-15 minutes with cooking fat. Then drain the fat, and rub the skillet with salt immediately. Ancient Russian proverb states: “First blin comes out as a lump”. There is a lot of truth to that – first blin is lumpy – pale, thick, unappetizing. First blini give an indication as to how much dough to use in order for blini to come out straight and thin.
In a Russian stove blini are baked from both top and bottom.
Good blini can be made on a regular stove, primus stove or kerosine stove. To ensure that blin doesn’t get burned, it should be turned from one side to another.
Wheat flour as well as buckwheat flour can be used to prepare blini.
Blini can be made with different seasonings: scallions, chopped boiled eggs, herring, pieces of salmon, smelt and other fish.
Blini with seasoning are made as follows: grease the skillet, sprinkle with scallions or chopped eggs, or put pieces of salmon, pour dough and bake as regular blini.
Blini can be served with with melted butter or vegetable oil, sour cream, herring, lamprey, balyk, sprat, anchovies, salmon and caviar.
Blini are served hot. Put blini on a heated plate in a stack, covered with a napkin, or keep them in oven. It is even better to serve blini right after they are done, from a skillet.