32-Bit Recipe Book

Ingredients:

• 1 cup of milk
• 3 eggs
• 2 tablespoons of white sugar
• 1 teaspoon of salt
• 2 cups of plain flour
• 1 teaspoon of baking powder
• a ladle of vegetable oil
• 1 1/2 cups of water

Instructions:

whisk together the milk and eggs in a big bowl.

add the sugar, salt, baking powder, and flour and whisk until smooth. you do not have to add the flour all at once - in fact, doing it gradually will be easier and better.

add the ladle of vegetable oil and whisk until smooth.

gradually water down the dough with approximately 1 1/2 cups of water. you want the end result to have a very thin consistency, thinner than heavy cream.

heat up a frying pan until it is hot. the level of heat you want to use is medium-high.

pour your first blin! if your frying pan is decently sized, use 4/5 of a ladle of dough. make sure to spread it around in the frying pan by tilting the pan in a circular motion. the blin should be thin like a crepe.

as soon as the blin can come off the pan, flip it with a spatula.

count to about twelve very slowly (1 mississippi, 2 mississippi, etc...) and remove the blin from the frying pan. place it on a big wide plate. when you remove the blin from the pan, it should not be stiff or rigid. if it's not floppy, you probably held it on the pan for too long. the good news is that you will be able to practice doing this because the recipe makes a LOT of blini.

keep doing this until you use up all of the dough.

eat some fresh hot blini with your favourite toppings/fillings! some ideas: jam, sour cream and sugar, butter and sugar and lemon juice, nutella... these are all sweet because that's how we prefer to eat them but the world is your oyster.