A recipe for Blini (Russian Crepes)! These large, thin pancakes are perfect for pairing with a variety of sweet or savory options.
I first posted the recipe for these Blini (блины, Russian Crepes) during my first year of blogging in August 2013 and now in 2021 they continue to be a favorite in our house.
Blini (or diminutive Blinchiki) are large pancakes with a texture slightly thicker than crepes.
The batter comes together easily with only a handful of ingredients and about 15 minutes of rest before cooking in thin layers on a hot skillet.
We especially love the versatility of these pancakes. I usually serve them sweet with jam (strawberry), honey, and/or sour cream, but they are also perfect for pairing with a variety of savory toppings/fillings such as smoked salmon.
One of these days I really want to use them to make Meat Blini with Beef and Rice (Блинчики с мясом) from Peter’s Food Adventures.
A Few Blini Tips
I made the Blini batter with milk, but have seen kefir, buttermilk, or a combination of milk/water. Some also have yeast or buckwheat flour.
I listed 2-3 cups (470-710 milliliters) milk in the ingredients. Two cups (470 milliliters) will get you slightly thicker pancakes that are easier to handle. Closer to 3 cups (710 milliliters) will be more delicate and thin. I usually stick to around 2 1/2 cups (590 milliliters).
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.
I whisked together the ingredients until smooth with no lumps. If you can’t get it smooth enough or are looking for a quicker way, simply toss everything in the blender and process until smooth.
Allow the mixture to rest covered at room temperature (I usually just toss a kitchen towel over the bowl) for 15-30 minutes before cooking.
I use a crepe pan to make the Blini, but a well seasoned or nonstick wide skillet would also work well. The trick to a thin, even pancake is a thoroughly heated pan and pouring in the batter (about 1/4-1/3 cup, 60-80 milliliters) quickly. As soon as the batter touches the pan, swirl it around in a circle to coat the bottom.
Watch the temperature and adjust the heat between medium and low as needed. They cook quickly, so keep an eye on them and take care not to overcook.
If the batter is too thick to easily swirl in the pan, slowly whisk in a little more milk. If the batter is too thin to handle and falls apart when trying to flip, slowly add a little more flour.
Some recipes add a little baking soda, about 1/2 teaspoon, to help create a more lacy texture.
This recipe makes about 14-16 Blini. The kids can never stop at one Blin, so usually this amount is enough for our family of four with maybe a couple extra. The ingredients can easily be doubled to serve a crowd.
Refrigerate leftovers for about 2 days or freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months.
Looking for more pancake recipes?
Try my:
- Silver Dollar Pancakes
- Panqueques con Dulce de Leche (Argentinian Dulce de Leche Crepes)
- Pandekager (Danish Pancakes)
This recipe was originally posted in August 2013 and updated October 2021 to add metric ingredients, rewording of instructions, and new photos.
Blini (Russian Crepes) Recipe
Adapted from Russian Bites
Blini (Russian Crepes)
Ingredients
- 2 cups (250 grams) all-purpose flour
- 1 tablespoon (12 grams) granulated sugar
- 1/2 teaspoon salt
- 2-3 cups (470-710 milliliters) milk
- 2 large eggs
- 2 tablespoons (30 milliliters) vegetable oil plus more or butter for the pan
For Serving:
- Sour cream
- Honey or sweetened condensed milk
- Jam
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- Slowly whisk in the milk until combined and no lumps remain. Add 2 cups (470 milliliters) milk for slightly thicker and easier to handle pancakes or up to 3 cups (710 milliliters) milk for thinner, more delicate pancakes.
- Whisk in the eggs, followed by the vegetable oil. If too thick, slowly add a little more milk. If too thin, slowly add a little more flour.
- Cover the bowl and allow to rest at room temperature for 15-30 minutes.
- Place a large nonstick skillet or pan over medium low heat. Lightly grease with oil or butter.
- Once thoroughly heated, add 1/4 – 1/3 cup (60-80 milliliters) batter to the center and immediately tilt the pan in a circle to coat the bottom in a thin layer.
- Cook until set on the top 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, jam, honey, and/or sweetened condensed milk.
Anita Lishneva
I just made it after your recipe. Just Amazing I wish I could a picture.
спасибо 🙂
Tara
So glad you enjoyed it Anita! спасибо!
Olga
I use this recipe all the time! Thank you!
Esther
Can you use almond milk instead of regular milk?
Tara
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!
Michael
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.
Tara
Thanks so much Michael!
Tanya
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
Tara
Thanks so much Tanya! So happy to hear!
Irina Hynes
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.
Linda
Great recipe. I used half white & half wheat flour. Yummy !
Kristen Wood
These look so tasty! Thanks so much for the fabulous recipe!
Mairead
I love crepes and make them all the time. I usually don’t sweeten the batter but I’ll have to give your recipe a try.
MJ
I love your tip to use a blender if we still have lumps in the batter – it helps so much. Thanks!
Colleen
I used to love blini at a Russian restaurant near where I live, but the restaurant closed a long time ago. Now I know how to make them, thanks to your recipe. Thank you!
Jyoti Behrani
Thanks so much for such an amazing recipe!
Katya
Finally a straightforward, quick and delicious блины recipie I’ve been looking for with US metrics. Reminded me of how m grandma used to make them. My husband and I loved it, thank you!
Tara
Thank you Katya! So happy to hear.
Cindy
My grandmother was Russian. I have her recipe. Just made a batch with ground meat filling. Her recipe ingredients differs quite a bit from yours but makes 50+- crepes. We love them. Haven’t tried yours yet but going to.
Christina
Would you be willing to share your Grandma’s recipe?
Cyndi
I had them with cottage cheese and a little sour cream . Delicious
Frank
Love the recipe – thanks! Do you still use sugar in the batter for a savory dish?
Tara
Hi Frank! I personally do still use sugar since it is only a tablespoon and helps round out the flavors.
Vika
I made these and loved them! I don’t know what I did wrong but they weren’t as thin as the photo but I’ll definitely save this recipe!,
John
I have used this recipe countless times. My children love it and it comes close to how it should be if you travel to Russia or Ukraine. The only difference in how I make it is I use 3 cups of milk instead of 2. I also just blend all the ingredients in a blender and then let it sit for 20 minutes which allows it to thicken up.
Monica Y
Can I use softened butter instead of veg oil? If so how much would you use ?
Joyce Trygar
Hi , Thank you so much for the recipe but I am wondering if you can help me grandmother used to make them for me but used potato as well. If you have any insight into this is would be greatly appreciated.
Tara
Hi Joyce, are you looking for Draniki?