Russian Meat Blini

Method

1. 1Make the batter: whisk the eggs with the sugar and salt until combined. Pour in the milk and the 3 tablespoons of sunflower oil, then gradually sift in the flour, whisking as you go to avoid lumps. The batter should be smooth and about the consistency of thin cream. Let it rest for 20–30 minutes — this relaxes the gluten and makes the crepes more pliable.
2. 2Just before you start cooking, stir in the boiling water. The batter will thin out noticeably. This is what lets you pour the crepes paper-thin. Heat a 20–22 cm skillet over medium-high heat. Brush with a small amount of oil for the very first crepe only. Pour in just enough batter to coat the pan in a thin layer, swirling immediately. Cook for 1–2 minutes until the edges lift and the surface is dry, then flip for 30 seconds. Stack on a plate.
3. 3Make the filling: dice the onions finely. Heat a generous splash of oil in a large skillet over medium heat. Add the onions and cook for 12–15 minutes, stirring regularly, until they are soft and deeply golden — almost caramelized. Do not rush this step. The onion is where most of the flavor comes from. Use enough oil to cover the bottom of the skillet in an even layer; it comes from the separate oil for the pan and onions, not from the 3 tablespoons in the batter.
4. 4Add the garlic and cook for 1 minute. Increase the heat to medium-high and add the minced meat. Break it apart with a spatula into small pieces as it cooks. Fry for 10–12 minutes, until no pink remains anywhere, the juices have cooked off and the meat is starting to brown (71°C if you check with a thermometer). Season with the ½ teaspoon of salt and the pepper.
5. 5Remove the pan from the heat. Stir in the butter and sour cream — these two additions take the filling from decent to genuinely good. Taste and adjust seasoning. Chop the dill and stir it in. Let the filling cool for 10 minutes before assembling.
6. 6Assemble: lay a crepe flat, place 1.5–2 tablespoons of filling near the bottom edge, fold the sides in, then roll up into a tight envelope. Repeat until the filling runs out; you will have a few crepes to spare.
7. 7Final fry: heat a thin layer of butter or sunflower oil in a skillet over medium heat. Fry the assembled blini in batches, seam-side down first, for 2–3 minutes per side until the outside is golden and crisp. Serve immediately with sour cream alongside.