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.
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.
Blinchiki/Blini (Russian Crepes)
Adapted from Russian Bites
Blinchiki (Russian 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.
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 !