Caviar Blini Recipe Sweet Pea

There are many ways to enjoy caviar. In the United States, whose citizens consume 80% of the world’s caviar, the traditional way to enjoy caviar is to scoop a small portion of caviar using a non-metallic, and usually a mother of pearl spoon onto crackers or blini. This makes excellent hors d'oeuvres. Other popular ways to enjoy caviar: deviled eggs with caviar and baby potatoes with caviar.
And there is of course the traditional Russian way. The way we serve and enjoy the best caviar is as follows: Russian Blini are prepared, which range from paper thin, to about 1/8 of and inch in thickness and anywhere between 4” and 8” across, depending on the chef who prepares them.

Natasha's Russian Blini with Caviar

3 eggs
1¾ cup white flour
3 cups milk or water, or any combination of the two
½ teaspoon salt
½ teaspoon sugar
1 tablespoon olive oil (or any other oil)

Mix the flour, oil, salt, sugar and eggs together, and keep adding milk or water until the texture is of that similar to heavy cream – very thin. Mix well, until there are no lumps. If the batter is still too thick, add a little more water.
Grease the pan lightly, and then set the heat on high for 4-5 minutes to get it to maximum temperature. Lower to medium. With a ladle, in one motion spread an even amount of batter to cover the pan with a thin layer. Don’t worry, the first blin never comes out even – there is even a saying in Russian: “pervij blin komom”. Cook for about 45 seconds on each side, or until golden brown.
Makes 15-20 of 8” blini. A smaller pan will yield more blini.