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Blinchiki are delicate Russian crepes made from a simple milk-and-egg batter, cooked thin and tender, then folded with sweet plum jam for a classic Eastern European treat.
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Whisk together flour and salt in a medium bowl.
In a separate bowl, whisk together milk, eggs, and vanilla.
Gradually add milk mixture to flour mixture, whisking until smooth.
Let stand 15 minutes.
Lightly grease a large frying pan with cooking spray and set over medium heat.
Add 1/3 cup batter and swirl to completely cover bottom of pan.
Cook until edges of crepe curl up and underside of crepe is golden brown, about 2 or 3 minutes.
Flip the crepe and continue to cook for 1 more minute.
Remove crepe from skillet and repeat with remaining batter, coating pan with cooking spray between each crepe.
Store cooled crepes layered with parchment between sheets in an airtight container for up to 3 days; reheat gently in a skillet or microwave, then fill and serve warm.
Blini are small, thick, yeast-raised pancakes; blinchiki are thin crepes made with a simple batter and no yeast, cooked on a skillet or crepe pan.
Yes, prepare the batter up to 4 hours in advance and store it covered in the refrigerator. Stir gently before cooking.
The batter should be thin—thinner than pancake batter. If it's too thick, whisk in milk a tablespoon at a time until it flows easily on the pan.
Sour cream, berries, sweetened cottage cheese (tvorog), honey, or Nutella are all traditional or modern alternatives to plum jam.
A non-stick skillet or regular crepe pan works well. An 8–9 inch pan is ideal for controlling the batter spread.
