>>23638327>added sweetened condensed milk and a bit of real vanillaAt that point these are not blini anymore, but French crepes. There are subtle differences. Blini are made extremely plain and neutral, only water, flour, minimum amount of salt, one egg. It's because blini are often eaten with sour cream, different meats, mushrooms, jams and marmalade, honey, minced fruits, or minced boiled eggs mixed with vegetables and herbs, also caviar. So blini must be maximally neutral, as to not oversalt or oversweeten the end item. They're perfect for nearly anything (fish doesn't work well, however. Caviar is fine, but not straight up fish).
French crepes, on the other hand, nearly always use very much sugar, condenser milk, whipped cream, and etc., also often they get sugar powder poured on top at the end, so these are predominantly only sweet, way too sweet sometimes. Also, crepes are usually way thinner, nearly see-through, while blini are a bit thicker (for obvious reasons - as to not tear or get punctured when you put the fillings inside).
Neither blini nor crepes have anything in common with pancakes, however. The direct equivalent of a "pancake" in Russian and CIS countries' cuisines would be oladyi. It's Russian specialty. Poles have a similar thing, but I forgot the name. Belarus "draniki" are not technically pancakes or oladyi, but their own unique thing, their IP, which is similar-to-but-not-entirely-same as hash-browns or Japanese okonomiyaki.
