Blini (Russian Crepes) Recipe
Blini (Russian Crepes) are beautifully delicate pancakes with an irresistible golden edge and a soft, tender middle. Whether you’re welcoming guests for brunch or just craving something a little extraordinary for breakfast, this classic dish brings warmth, tradition, and endless possibilities to your table. Their subtle sweetness pairs perfectly with everything from tangy sour cream and bright berries to luxurious smoked salmon and caviar, making blini a true celebration of flavor and texture.
Ingredients You’ll Need
One of the joys of making Blini (Russian Crepes) at home is just how simple and familiar the ingredient list is. Each component brings a little magic: richness, softness, a hint of sweetness, and that signature lacy appearance.
- All-purpose flour: The foundational structure that ensures your blini are tender but have just enough chew.
- Warm milk (1 ¼ cups): Warm milk encourages a smooth batter and a soft, delicate texture.
- Large eggs: Two eggs bring richness and help bind the batter for perfect flipping.
- Sugar (1 tablespoon): Just a touch, for subtle sweetness that enhances both sweet and savory toppings.
- Salt (¼ teaspoon): Essential for balance, keeping the flavor rounded and never flat.
- Unsalted butter (2 tablespoons, melted): Adds lovely flavor and helps create a beautifully supple, golden crepe.
- Extra butter or oil for greasing: Keeps the blini from sticking and delivers that irresistible, lightly crisp edge.
How to Make Blini (Russian Crepes)
Step 1: Mix the Dry Ingredients
Start by grabbing a large mixing bowl. Whisk together the flour, sugar, and salt so everything is nicely blended and your blini will have perfectly even flavor in every bite. This step also breaks up any lumps — no need to sift unless you’re feeling extra fancy!
Step 2: Combine the Wet Ingredients
In a separate bowl, beat the eggs until well mixed. Next, slowly whisk in your warm milk and the melted butter. This combination creates a rich, silky liquid that’s key to the iconic blini texture.
Step 3: Make the Batter
Pour the wet mix gradually into the dry mixture, whisking constantly. The trick is to go slowly to banish lumps and keep things smooth. You’re aiming for a thin, almost pourable batter — think heavy cream. If it feels too thick, add a splash more milk to adjust.
Step 4: Rest the Batter
This is where patience pays off! Let the batter rest for 20 to 30 minutes at room temperature. This simple wait allows the flour to fully hydrate and the gluten to relax, giving your blini (Russian Crepes) their signature delicate bite.
Step 5: Cook the Blini
Heat a nonstick or crepe pan over medium. Lightly grease it with butter or oil, then pour in about ¼ cup of batter, swirling quickly so it coats the bottom in a thin, even layer. Cook 1 to 2 minutes: the edges should look lightly golden and set. Flip gently, and let the other side cook another 30 seconds to a minute. Remove and stack under a clean towel to keep them warm as you continue with the rest of the batter.
How to Serve Blini (Russian Crepes)
Garnishes
When it comes to dressing up your blini (Russian Crepes), the sky’s the limit. A pat of cool butter melting into the warm crepes, generous dollops of sour cream or whipped cream, jewel-bright strawberry or raspberry jam, or, for something savory, a layer of smoked salmon with a sprig of dill. Don’t forget a sprinkle of chives or a spoonful of caviar if you’re feeling decadent.
Side Dishes
Blini are wonderfully versatile alongside a host of dishes. For breakfast, try them with softly scrambled eggs, crisp bacon, or a vivid citrus salad. At brunch, they love company from roasted vegetables, a simple cucumber salad, or a cheese platter. If you’re serving a crowd, set up a little blini bar and watch everyone build their own masterpieces.
Creative Ways to Present
For parties, roll blini (Russian Crepes) around fillings and slice into pinwheels, or stack mini blini with alternating layers of jam and soft cheese. If you’re hosting a holiday gathering, fan them out with a mosaic of toppings for a show-stopping centerpiece — just remember to keep them warm so they stay perfectly tender.
Make Ahead and Storage
Storing Leftovers
If you have extra blini, simply stack them (cooled to room temperature) with a small square of parchment or wax paper between each one. Slide the stack into an airtight container or a zip-top bag, and refrigerate for up to three days.
Freezing
Blini (Russian Crepes) freeze beautifully. To do this, lay the cooled crepes in single layers with parchment in between, then transfer to a freezer-safe bag. They’ll happily keep for up to two months, making spontaneous brunches all the more possible.
Reheating
Warm up blini gently in a skillet over low heat, flipping once, or wrap them in foil and place in a 300°F oven for about 10 minutes. For just a few, a quick microwave (covered with a damp paper towel) works well too — just don’t overdo it, or you risk losing that delicate texture.
FAQs
Can I make blini batter ahead of time?
Absolutely! You can prepare the batter up to a day in advance. Just cover and refrigerate. Let it come back to room temperature and give it a quick whisk before cooking, as it may thicken up a bit while sitting.
Are blini and crepes the same thing?
They’re quite similar, but not identical. Blini are the Russian take on crepes, typically a little smaller and sometimes made with yeasted dough or buckwheat in traditional recipes. This version is light and versatile, perfect for both sweet and savory toppings.
How can I make blini gluten-free?
You can swap the all-purpose flour for a gluten-free flour blend. Look for one designed for baking and crepes for best results, as some gluten-free flours are a bit heavier or grittier.
Why are my blini sticking to the pan?
If your pan isn’t nonstick or hot enough, or if you skimp on greasing between crepes, sticking can occur. Make sure your skillet is well-heated and always swipe on a bit of butter or oil before each new blin.
What are the most traditional toppings for blini?
Classic Russian garnishes include sour cream, smoked salmon, and caviar. Jam, honey, and fresh berries are also beloved — so feel free to mix and match with what you love or have on hand.
Final Thoughts
If you’re looking for an inviting, crowd-pleasing breakfast or a memorable treat for any occasion, you truly can’t go wrong with Blini (Russian Crepes). Their versatility and irresistible charm make them a dish you’ll want to revisit again and again. I hope you’ll give this recipe a try and make it your own — there’s just nothing like sharing a plate of homemade blini with those you care about most!
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Blini (Russian Crepes) Recipe
- Total Time: 30 minutes
- Yield: 8–10 blini 1x
- Diet: Vegetarian
Description
Learn how to make delicious Blini, traditional Russian crepes that are perfect for breakfast. These thin pancakes are easy to whip up and can be served with a variety of sweet or savory toppings.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 1/4 cups warm milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- Extra butter or oil for greasing the pan
Dry Ingredients:
Wet Ingredients:
Additional:
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, sugar, and salt.
- Prepare Wet Ingredients: In a separate bowl, beat the eggs, then whisk in the warm milk and melted butter.
- Combine Ingredients: Gradually add the wet ingredients to the dry, whisking until the batter is smooth and thin.
- Rest the Batter: Let the batter rest for 20–30 minutes at room temperature.
- Cook the Blini: Heat a nonstick or crepe pan over medium heat, grease with butter or oil. Pour 1/4 cup of batter into the pan, swirl to coat, cook until edges brown, flip, and cook the other side.
- Serve: Stack the blini on a plate, keep warm, and serve with desired toppings.
Notes
- Blini can be served with sour cream and jam, honey, smoked salmon, or caviar.
- You can prepare blini ahead and reheat in a warm oven or skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Russian
Nutrition
- Serving Size: 1 blin
- Calories: 110
- Sugar: 2g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
