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Home » Breakfast » Blinchiki/Blini (Russian Crepes)

Blinchiki/Blini (Russian Crepes)

21 August, 2013 by Tara 10 Comments

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blini (1 of 3)

Blinchiki are thin, crepe-like pancakes from Russia. They are referred to as Blini in some regions, though blini were originally formed using yeast or another leavening agent. Often Blinchiki are stuffed, but I served these folded with sour cream and strawberry jam. I had never tried crepes with sour cream and jam, but now I am hooked! Sour cherry or raspberry jam would also be good.blini (2 of 3)

Add just enough flour to the mixture to make a runny batter. If the batter is too thick, you won’t be able to move it around the pan. The trick to thin crepes is a thoroughly heated pan and pouring the batter quickly. As soon as the batter touches the pan, swirl it around in a circle to coat the bottom. Watch the temperature and adjust to medium or medium low as needed.blini (3 of 3)

Blinchiki/Blini (Russian Crepes)

Adapted from Russian Bites

Print Pin
4.5 from 2 votes

Blinchiki (Russian Crepes)

Course Breakfast
Cuisine Russian
Keyword blinchiki, blini, breakfast, brunch, crepe, pancake
Prep Time 10 minutes
Cook Time 3 minutes
Resting Time: 15 minutes
Total Time 28 minutes
Servings 12 -15 Crepes

Ingredients

  • 2 eggs
  • 2 cups milk
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 2 tablespoons canola oil plus more for pan

For Serving:

  • Sour cream or sweetened condensed milk
  • Jam

Instructions

  • In a medium bowl, whisk together eggs, milk, sugar, and salt. Mix in flour, 1/4 - 1/2 cup at a time, until a runny batter forms. Whisk in the oil and let rest for about 15 minutes.
  • In a 10 inch skillet or pan, rub a little oil and heat over medium low to medium. Once thoroughly heated, add 1/4 - 1/3 cup batter to the center and immediately tilt the pan in a circle to coat the bottom in a thin layer. Cook until bubbles begin to form and the bottom turns golden, about 2 minutes. Flip and cook until the other side is golden, 30 seconds to 1 minute. Remove to plate. Rub the pan with more oil and repeat with remaining batter.
  • Serve immediately with sour cream and jam or sweetened condensed milk.
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Related

Filed Under: Breakfast, European Tagged With: blinchiki, blini, breakfast, crepe, europe, European, jam, pancake, russia, russian, sour cream

Previous Post: « Herb Chicken Mediterranean Pizza
Next Post: Mushroom Kale Lasagna Rolls »

Reader Interactions

Comments

  1. Anita Lishneva

    16 October, 2017 at 12:55 am

    I just made it after your recipe. Just Amazing I wish I could a picture.
    спасибо 🙂

    Reply
    • Tara

      16 October, 2017 at 8:26 am

      So glad you enjoyed it Anita! спасибо!

      Reply
  2. Olga

    30 July, 2019 at 6:11 am

    I use this recipe all the time! Thank you!

    Reply
  3. Esther

    13 September, 2019 at 4:35 pm

    Can you use almond milk instead of regular milk?

    Reply
    • Tara

      13 September, 2019 at 8:08 pm

      Hi Esther! I have honestly never tried to make pancakes or crepes with almond milk. If you try it, let me know how it goes!

      Reply
  4. Michael

    4 December, 2020 at 9:33 pm

    Letting the batter rest for 15 minutes was the key to making an easy to fold blin. Thank you for this great and easy to follow recipe.

    Reply
    • Tara

      4 December, 2020 at 11:07 pm

      Thanks so much Michael!

      Reply
  5. Tanya

    10 January, 2021 at 5:25 pm

    5 stars
    I just found this recipe today while looking for a good one to make on this snow lazy Sunday. I doubled the proportions to get more, and it was a good thing I did that. It took a while to cook them, but then between the 5 of us they just disappears as if never existed. Everyone said t was the best recipe to the date, and we all thorough enjoyed our creation. Thank you!!! This is our new favorite now

    Reply
    • Tara

      10 January, 2021 at 5:28 pm

      Thanks so much Tanya! So happy to hear!

      Reply
  6. Irina Hynes

    10 January, 2021 at 6:28 pm

    4 stars
    To be honest, I accidentally doubled the liquid portion one time so it was quite thin batter, and that turned out exactly like my Russian mama’s blini! Love it.

    Reply

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