Russian Blini (Crepes) with Savory Filling

In a large bowl, whisk together the flour, salt, and sugar.

In a separate bowl, whisk the eggs, then whisk in the water and vegetable oil. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. The batter should be very thin, almost like water.

Stir in the milk. Cover the bowl and let the batter rest in the refrigerator for at least 1 hour, or preferably overnight. This allows the gluten to relax and results in more tender blini.

Melt the butter in a frying pan over medium heat. Add the finely diced onion and cook until softened and translucent, about 5 minutes. Add the diced bacon and cook until crispy.

Add the diced mushrooms to the pan and cook until they release their liquid and start to brown. Stir in the fresh dill, chives, and thyme sprigs. Cook for another 2-3 minutes until the herbs are fragrant.

Season the filling with salt and freshly ground black pepper to taste. Stir in the soaked and drained dried cranberries.

Remove the filling from the heat and let it cool slightly.

Preheat a non-stick crepe pan or a flat-bottomed skillet over medium heat. Add about 1 teaspoon of clarified butter or ghee and spread it evenly over the pan.

Ladle about 1/4 cup of batter into the center of the hot pan. Immediately swirl the pan to spread the batter into a thin, even circle. If you get a few bare spots, you can add a tiny bit more batter from the ladle.

Cook for about 1-2 minutes, or until the edges start to look dry and slightly crispy. You'll notice small bubbles forming on the surface.

Carefully slide a spatula under the blini and flip it. Cook the other side for about 30-60 seconds, until lightly golden. The blini should be thin and flexible.

Slide the cooked blini onto a plate. Repeat with the remaining batter, stacking the blini as you go. You can place a piece of parchment paper between them if you like, but it's usually not necessary.

Lay one blini flat. Spoon about 1-2 tablespoons of the savory filling onto the center. Sprinkle with a little grated cheese if desired.

Fold the blini into a rectangular shape: fold in the sides first, then fold the bottom up and the top down to create a neat package.

For sweet blini, top with a dollop of sour cream, fresh berries, and/or jam. Garnish with a mint leaf.

For savory blini, place the folded blini on a plate, top with a dollop of sour cream, a spoonful of salmon roe, and a sprig of fresh dill.