Making the Batter

1. Heat up the milk and water to 110-113 degrees F. (43-45 C.) and transfer to a large mixing bowl.  You can heat it up in the microwave or in a pot on the stove, whatever you prefer.  Add sugar and yeast to the bowl and stir.  Let it sit 10-15 mins to proof the yeast.   (*During this time I like to turn on the oven to warm for only a couple minutes, no longer than 5 minutes, then turn it off.  This is how I like to prep my "warm" spot for the batter to rise.)
2. Add eggs, flour and salt to the bowl and whisk until it's a smooth batter with no big lumps. If there are any lumps, be sure to try to get them out. 
3. Add the butter and stir once more. 
4. Place a clean towel over the bowl and set the bowl in a *warm spot in the house without drafts. I like to place it in the oven as I mentioned above.  Set it and leave it there for 1 hr. If you leave it a little longer it's fine. 

Cooking the Blini

1. Pre-heat a non-stick skillet or 10" crepe pan to medium-high heat.
2. Once it's up to temp, grease the skillet with some butter (I like to partially unwrap a stick for this) and immediately add a little under a 1/3 cup of batter to the pan and swirl the pan till you get a nice round shape.  (You need to lift the pan to do this, but work quickly). I find a 1/4 cup is too little and 1/2 cup is too much, but just under 1/3 cup is what I like. 
   1. • *Don't be upset if the 1st one turns out bad, it always does. 
3. Stay close and do not leave your pan.  Once the edges are browned, a little crispy and the top just starts looking dry, free up the edges gently, use a thin spatula to make sure it's not stuck and then carefully, but quickly flip your blin. You'll figure out what works best for you.  everyone has their own technique that works. 
4. Repeat those steps until all the batter is used up.  (Stack the blini on top of one another, occasionally making a new stack, and keep warm till ready to serve like in a warm oven. )