Ingredients
(for 4-6 Persons)
650 g (=5.2 cups) wheat flour
500 ml (=2 cups) milk (warm)
25 g (=1 oz) yeast
25 g (=1 oz) butter
100 ml (=1/2 cup) cream
2 eggs
2 tsp sugar
1 tsp salt
frying oil

Directions
Traditionally the dough for bliny should be made 5-6 hours before cooking. The real dough for bliny should consist of equal parts of flour and liquid. “Liquid” is not only milk, but also butter, eggs, cream and yeast. It is also important to make sure that:

the yeast is very fresh (and do not take too much yeast!)
the dough is very smooth and there are no lumps
beaten egg whites are poured into the cream (and not vice versa!). This makes the pancakes especially tender.
Russian Pancakes Bliny - step by step

Mix yeast with milk, half of flour and warm butter and let the mixture rest for about 30 minutes.

Separate the egg whites from the yolks. Thoroughly mix yolks with sugar.

Beat cream until light and fluffy.

Beat egg whites until stiff and gradually add them into the whipped cream.

Stir the dough, add the rest of flour, salt, egg yolks with sugar and stir everything thou roughly.

Stir the cream-egg white mixture into the dough. Ensure there are no lumps! Let the dough rest again.

Pour a thin layer of dough on a hot greased pan.

Flip and cook the other side.Blini Fillings
Traditionally the Russians eat blini with different fillings. Try the most popular fillings made of minces meat or curd.
Meat Filling
Ingredients 500 g (=1.1 lb) minced meat
1 big onion
2 tbsp oil
100 ml (=1/2 cup) meat stock
Directions
Preheat a pan and add oil. Chop onions and fry until transparent.
Add minced meat into the pan and fry until ready.
Pour meat stock into the pan to make the filling juicy, but not fluid.
Put a tablespoon of the filling in the middle of each blin. Fold blin like an envelope and fry until golden brown on both sides.
Curd Filling
Ingredients 300 g (=10.5 oz) curd
2 tbsp sugar
2 tbsp sour cream
2 egg yolks
1 tsp grated lemon zest
salt
Directions
Cream curd and sugar together.
Add egg yolks, sour cream, grated lemon zest und mix well.
Put a tablespoon of the filling in the middle of each blin. Fold blin like an envelope and fry until golden brown on both sides.