The batter was thin. I mean, THIN thin. Too thin, so that I couldn't spread it into a nice round shape in my crepe pan they way I do with crepes. I guess I expected crepe batter consistency. Anyway, the first was a disaster, so I added some flour to thicken it up and that worked well. Then they were fine, though they were really more like crepes than blini, as authentic blini are made with buckwheat flour. We tried these because buckwheat is so strongly flavored, but next time I'll just make plain ol' crepes.
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The batter was thin. I mean, THIN thin. Too thin, so that I couldn't spread it into a nice...