Blini with Smetana Classic

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Soft, lacy Russian blini served with a generous dollop of smetana, fresh dill, and a hint of melted butter. This classic presentation lets the delicate, slightly tangy pancakes shine with simple, traditional toppings. A perfect appetizer or light meal that brings Old World comfort to the table.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 18 gFat
• 9 gSaturated Fat
• 42 gCarbs
• 2 gFiber
• 6 gSugar
• 12 gProtein
• 320 mgSodium
• 380 mgPotassium
• 140 mgCalcium
• 2.5 mgIron
• 5 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the blini batter

• 1 cup all-purpose flour
• 1 cup whole milk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons unsalted butter, melted, plus more for the pan
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 1/4 cup warm water

For the topping

• 1 cup full-fat smetana (or European-style sour cream)
• 2 tablespoons fresh dill, finely chopped
• 1 small shallot, very finely minced
• 1 tablespoon melted butter, for brushing
• Flaky sea salt, to finish

Directions

1. In a large bowl, whisk the eggs with the sugar and salt until pale and slightly thickened, about 1 minute. Whisk in the milk and melted butter until smooth.
2. Sift the flour and baking powder over the wet mixture, then add the warm water. Whisk just until the batter is smooth and thin, similar to heavy cream. Let rest for 10 minutes.
3. Heat a 9-inch nonstick skillet over medium heat and brush lightly with butter. Pour about 2 tablespoons of batter into the pan and swirl to coat the bottom in a thin layer.
4. Cook for 60 to 90 seconds, until the edges look set and the surface is dotted with small bubbles. Flip carefully and cook another 30 seconds. Transfer to a plate and keep warm. Repeat with the remaining batter, brushing the pan as needed.
5. While the last blini cook, stir together the smetana, minced shallot, and chopped dill in a small bowl. Season lightly with flaky salt.
6. Spread each blini on a plate, brush with a little melted butter, then top with a generous spoonful of the dill-smetana mixture. Fold into quarters or roll up like a crepe.
7. Serve immediately while warm, with extra smetana and a small bowl of melted butter on the side for drizzling. Garnish with a few extra dill fronds.

Cook’s Notes

• For the most authentic flavor, use true smetana (around 20-25% fat) rather than regular American sour cream, which can be thinner and tangier.
• If the batter thickens while resting, whisk in a tablespoon of milk at a time until it reaches the consistency of heavy cream.
• For a more elegant presentation, pipe the smetana mixture in a long line down the center of each blini and roll them up like cigar-shaped crepes.
• Keep cooked blini warm in a 200°F oven stacked between sheets of parchment paper while you finish the rest.
• A teaspoon of buckwheat flour swapped in for some of the all-purpose flour adds a traditional nutty, earthy note.

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