- 200 ml milk
- 2 x egg(s)
- 1 g salt
- 20 ml oil
- 100 g wheat flour
Stir together the wheat flour and the eggs in a bowl; gradually stir in the milk and add salt. Let the mixture rest for about 10 minutes. Pass the blini batter through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
Heat the oil in a nonstick pan and portion some dough with the iSi Whipper. Fry the blinis on each side one minute until golden brown.
Served best still warm with sour cream, caviar, and smoked salmon.
The batter can keep fresh in the iSi Whipper for up to a week.
Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.