Beat together the eggs, milk and salt. Add the flour and beat again with a mixer. The batter should be thin.
Butter a frying pan over medium-high heat (the size of the pancakes depends on the size of your pan. If you want them smaller, take a smaller pan and so on). Pick the pan up off the heat. Pour in a ladle of batter tilting and rotating the pan to spread it evenly. Return to the heat.
Cook until the edges are crisp looking and the center of the pancake looks dry. Carefully flip the pancake over and cook for about 1 minute on the other side.
Transfer to a plate. Continue cooking blini, stacking them on top of each other.
For the savory version, top with sour cream and caviar, or with the smoked salmon and dill. You can either fold a pancake in half, then in half again (to form a triangle) and put a filling on top, or roll them into a stuffed tube. For the sweet version use any jam you like, or put some honey on top. Enjoy!