Learn to make thin and delicate Russian crepes Blini, that will become a family favourite and the biggest brunch attraction. Our easy, no fail recipe that’s been tested over the years will guarantee success every time!
If you are a crepe enthusiast, you might want to check out my Crepe Cake with Blood Orange Ricotta Cream!
Where are blini from?
Blini’s origin is in Russia. The country where they are so popular, there is a whole week fully dedicated to them. Maslenitsa or “Butter Week” is the holiday that takes place right before a 40-day fast preceding Easter.
It’s the time of the year when diets get thrown out of the window. And people feast on food, so rich and delicious, that a fast is truly welcome to counteract the effects of too many pancakes drenched in butter!
Blini or Blinis?
What is the right way? Blini or Blinis? It depends. Blini in Russian are actually plural. One singular crepe is Blin. However, they’ve been dubbed Blinis in English, and also got reduced in size but either way you are speaking of the same devil.
What exactly are Blinis? They are large, thin, crepe-like pancakes. That’s right, Russian blini are not small rounds you usually see served in Russian Tea Rooms or at posh events. They are full size crepes.
Ingredients
Blini recipe is quite standard to crepes although each cook has their own ingredients proportions.
The basic components are flour, milk, eggs, oil or butter. The batter should be quite runny, so it can spread easily to the side of a pan to form thin crepes.
Traditional toppings for Russian Crepes
Russians eat their blini with jam, honey, and sour cream. They also stuff them with sweet or savoury fillings. A family favourite is blini stuffed with sweet cheese filling also known as blintzes.
Savoury fillings could include chicken, mushrooms, buttered hard boiled eggs with scallions, etc.
Outside of Russia the most popular topping is smoked salmon, which is absolutely divine! Our Christmas table never goes without blini topped with a touch of creme fraiche and smoked salmon adorned with a sprig of dill.
Blini and Caviar
You can also top your blini with caviar! However, that way of enjoying blini dates to about 18th-19th century Russia. Modern Russians prefer their blini toppings sweet, which incidentally is delicious and affordable!
How do I make Russian pancakes?
I have always thought that my mum’s crepes were the best I ever tasted. That opinion is probably biased but I stick to it.
However, I found the task of re-creating that taste almost unsurmountable. The main reason is the absence of the recipe. You see, most Russian women cook without recipes, they just sort of throw things together.
There is a famous Russian saying “The first pancake is always a lump”. You would hear it all the time if a new venture doesn’t work out. Someone would look at you kindly and say, “Don’t worry, the first pancake is always a lump” meaning “it’s still early days, you will eventually figure it out”.
Well, the origin of that saying became obvious when I decided to create the recipe. I was hoping to write the recipe that would help to avoid the harsh truth of that famous proverb. The recipe my readers could use and succeed with it.
Let me tell you, it was one of the hardest things I ever did. I mixed the batter and fried the first blin. Sure enough, it was a dud and I had to scrap it.
More flour. Second try was better but still not “it”. More flour. Third try. Sigh and close to tears. In the end, after many, many, MANY adjustments I conquered it and came up with the version that was the closest to my mum’s.
Tips for making Russian crepes
- Her two main secrets were using kefir instead of milk and always frying blini on a cast iron pan.
- It’s now possible to find kefir in London but I wanted the recipe to be more accessible for everyone. So I decided to substitute it with buttermilk.
- Use a blender if available for an easy and lump free batter. Or add liquid gradually to avoid lumps forming in the batter.
- Always add a tiny pinch of baking soda to achieve that famous lacy texture.
- Another important trick worth mentioning is waiting until the batter is completely dry before flipping a crepe. See photos above for reference.
More pancake recipes to try:
Recipe originally published in 03/2013. Updated with new photos, text, recipe and video in 07/2020.
Russian Crepes Blini
Equipment
- This is an affiliate link.blender
Ingredients
- 220g/2 cups flour
- 875ml/3.5 cups buttermilk or kefir
- 2 eggs
- 3 tbsp vegetable oil
- 0.5 tsp baking soda
- 1 tbsp sugar
- 1 tsp salt
Instructions
For the Blender Method
- Add all ingredients in the order listed to the blender and blend until smooth.
For the bowl and whisk method
- In a large mixing bowl mix eggs, flour, 1 cup of buttermilk, baking soda, oil, sugar and salt with a whisk. It's important to incorporate liquid gradually to avoid lumps. When the mixture is smooth and lump free, add remaining buttermilk.
Cooking Bini
- The consistency of the batter should be the same as of heavy cream. Let stand for 20 minutes. You should see small bubbles on the surface of your batter.
- Preheat your non-stick frying pan on medium heat and grease it with an odourless oil. ( I usually put some oil on a paper towel and rub the frying pan with it to ensure even coating.)
- With a ladle or a measuring cup pour ½ cup of batter in the pan and tilt the pan slightly so batter runs to the edges forming a thin and round crepe. Cook it until the top of the crepe looks dry, then flip with a spatula and cook for 1 minute longer. (See photos in post for reference.)
- Remove to a platter and spread a little butter if desired. Repeat with the next crepe and continue cooking until all batter is used. Stack the crepes on top of each other.
Video
Nutrition
Simone says
Hi! In your recipe and the directions it calls for 3 tbsp vegetable oil but it doesn’t show you adding it in the video. When do I use the oil?
Thank you
Julia Frey (Vikalinka) says
Hi Simone, have you read the instructions? The oil is mentioned in both the blender and the bowl method. You add all liquid ingredients at the same time, then add the flour. I hope this helps.
Skeezix says
These sound super. I’ve made crepes numerous times but never with kefir, which is actually readily available in the US these days. I like to spread them with lemon curd and sprinkle with powdered sugar and fresh berries. I will be trying this recipe soon.
I’ve been teaching my son to cook since we are mostly staying home during this coronavirus pandemic. I love it that your recipes are all fairly easy and made from scratch. We cook everything from scratch and dislike recipes that rely on a lot of ketchup, sugar, and various types of canned soup to achieve something approaching flavor.
Julia Frey (Vikalinka) says
Teaching kids to cook is one of the best skills we can give them!! I am happy to hear my recipes keep you fed and occupied! 😃
Yvone says
Thank you for this easy recipe! I did it for the first time and I was really satisfied to have found this recipe! I pair the Russian Crepes Blin with sweet condensed milk and it was the perfect pair for me! ❤️
Julia Frey (Vikalinka) says
I am so thrilled you mastered it on your first try, Yvone! Pairing blini with sweetened condensed milk is so nostalgic for me. We used to do it as children all the time! 🙂
Kamilia says
These were delicious. I followed the recipe exactly. Had it with fresh strawberries and bananas, and our children had it with maple syrup.
Julia Frey (Vikalinka) says
Excellent! My kids love theirs with maple syrup as well!
Jamie Cho says
Hello Julia,
I just wanted to take a moment to thank you from the bottom of my heart for always so willingly and heartfully sharing your special recipes. I truly enjoy reading your blog and your photos are so beautifully curated and indulging as well. I love seeing recipes and stories of food that people grew up with that has sense of nostalgia and cultural heritage and family history, so much stories and heartwarming feelings. I just wanted to let you know that I, like many other readers, are so grateful for you taking time and putting sweat and tears(?) into sharing your special, priceless legacies. They bring joy to my life 🙂 Thank you!
vikalinka says
Thank you so much, Jamie! A comment like yours makes all the difference, especially at the time when so many voices are saying very loudly that bloggers should just share recipes and nothing more. I love connecting with my readers through writing and it’s amazing to hear that you value it as well. I appreciate this so much!
Anya says
Hello! Planning on making these…I see the whisk and bowl method doesn’t list the vegetable oil. Is that only for the blender method?
vikalinka says
Hi Anya, the ingredient list is exactly the same for both methods.
KM says
Ive made these like so many times since I came across your recipe. Out of the several I’ve found online, yours was the best in taste, look, and texture. My family agrees. Bingo, baby! You deserve 5/5 stars and an extra one!
vikalinka says
Thank you so much for this amazing review!! Very happy you enjoyed my recipe!
Nellie Peshkov says
Absolutely brilliant. I have never made blini it happened buttermilk but loving the tangy taste. The paper towel dipped in olive oil is such a great tip. Thank you for sharing!
vikalinka says
Thank you so much, Nellie! I am so happy to hear you enjoyed my blini recipe!
Kay M says
Hi
How many does this blini recipe yield?
vikalinka says
Hi Kim, the recipe makes 18-20 8 inch blinis.
Genevieve Moore says
I cannot wait to try the Blini recipe also your stogonoffe recipe, I have just stumble onto your posts on Pinterest and would love to receive more recipes.
vikalinka says
So happy to hear you found my blog through Pinterest! Please, feel free to browse for more recipes.
Jenni says
I first had Russian crepes in Moscow a couple of years ago. I’ll have to ask my friends if they remember what the filling was, but I know it was a fruit mixture. The crepes, combined with fresh-made green apple juice, made for the best breakfast I’ve ever had in my life. I’m so glad I found this recipe! I’ll search around your site for the other blini recipes. I’d love to try recreating my Moscow experience!
Jilian says
How do you wrap them up/ store them for the next day? And how would you suggest that I keep them warm for serving a bit later? I’m serving these for our homeschool co-op group study of Russia, and I think it will be best to make them ahead of time and serve them for lunch.
I practiced them this morning and really liked them, but my batter remained lumpy; they came out fine, but I wonder about mixing the wet ingredients first and incrementally adding the flour mixture. Is the order you have it written that way for a particular reason? The flour mixture with the 1 cup of buttermilk was just really thick and hard to get through.
Any other suggestions for fillings? I’ve seen cheese, fresh fruit, jam, and sweetened condensed milk for dipping.
Thanks so much!
vikalinka says
Hi Jilian, if you want to pre-make them you can store them in a refrigerator in an air-tight container and then reheat them in the oven before serving. You can also brush them with melted butter before putting them in the oven so they don’t dry out. I have more blini recipes on the blog if you search. I am sorry they were lumpy for you. That is why you gradually add liquid while whisking the whole time to avoid lumpiness. That’s the traditional method. All the fillings you mentioned are fine. Russians also dip them in jam and sour cream but it tastes slightly different there, more like creme fraiche. Enjoy!
Salma says
I like that these pancakes keep well for next day. Am looking fwd to trying the basic and savory options. thank you for sharing.
claudia says
Thx, for sharing. I’ve had this once many yrs. Im wondering how to do it. Now, i found it i will sure make this one real soon. Im so glad and excited to see how it look my way.
Vikalinka says
Claudia, I am so happy you were able to find the recipe. Please, let me know how you get on with blini making!