Milk Crepes with Red Caviar

There are breakfasts, and then there are blini with red caviar.
Thin, golden crepes fried in aromatic ghee, topped with glossy red caviar —
simple, luxurious, and very hard to improve upon.

The ghee gives the crepes a delicate buttery flavor while helping them develop
beautifully crisp, golden edges.

Ingredients

For the crepes:

• 2 large eggs
• 500 ml whole milk
• 180 g all-purpose flour
• 1 tbsp sugar
• ½ tsp salt
• 2 tbsp melted ghee, plus more for frying

For serving:

• 100–150 g red caviar (salmon or trout roe)
• 1–2 tbsp ghee, melted
• Fresh dill, finely chopped

Instructions

1. Make the batter.
   Whisk the eggs with the sugar and salt. Add about half of the milk and whisk
   again. Gradually add the flour, mixing until smooth and free of lumps.
2. Add the remaining milk.
   Pour in the rest of the milk and 2 tablespoons of melted ghee. Whisk until
   you have a thin, pourable batter. Let it rest for 15–20 minutes.
3. Fry the crepes.
   Heat a frying pan over medium-high heat and lightly grease it with ghee.
   Pour in a small ladleful of batter and immediately swirl the pan to create
   a thin, even layer. Cook for about 45–60 seconds, until
   golden underneath, then flip and cook for another 20–30 seconds.
   Repeat with the remaining batter, adding a little more ghee when necessary.
4. Serve.
   Stack the warm crepes on a plate and brush them lightly with melted ghee.
   Add a generous spoonful of red caviar on top and finish
   with fresh dill.

Tips

For the best texture, the batter should be noticeably thinner than American
pancake batter. If your first crepe comes out too thick, simply add a splash
of milk.

Don’t cook the caviar — add it only when the crepes are ready to serve.
The contrast between warm buttery crepes and cold, salty caviar
is the whole point.

Serves: 3–4
Prep time: 10 minutes + 20 minutes resting
Cooking time: 20 minutes