Blinchiki (Russian Crepes)

Name: Blinchiki (Russian Crepes) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Russian
Ingredients: 2 eggs; 1 tablespoon granulated sugar; Pinch salt; 1 1/2 cups milk; 1 cup all purpose flour; 1 tablespoon vegetable oil; 2-4 tablespoons butter

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Blinchiki are delicate Russian crepes made from a simple egg and milk batter, best served fresh and warm with sweet or savory toppings like strawberry jam, sour cream, or cottage cheese.

🌍Russian 🥗Vegetarian 🏷️Blinchiki 🏷️Russian crepes 🏷️Crepes Thin pancakes

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🏷️Breakfast

Total

20 min

Servings

Difficulty

Medium

Recipe Source

View original recipe

From Luiza's Kitchen

Ingredients

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2 eggs
1 tablespoon granulated sugar
Pinch salt
1 1/2 cups milk
1 cup all purpose flour
1 tablespoon vegetable oil
2-4 tablespoons butter

7 Ingredients

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Instructions

1
In a medium bowl, whisk together eggs, milk, sugar and salt. Mix in flour a 1/4 cup at a time until batter is smooth and runny. Mix in the oil.
2
In a small bowl, heat 2 tablespoons of butter for 2 minutes in microwave, or until butter is melted.
3
Rub a little oil on a 10 inch skillet and heat over medium.
4
Ladle in about 1/4 cup of batter into the center and immediately tilt the pan in a circle to evenly coat the pan.
5
Cook until bubbles begin to form and bottom turns golden brown, about 1-2 minutes.
6
Flip and cook another 30 seconds or until crepe is browned.
7
Remove to plate and gently brush top of crepe with butter.
8
Repeat with remaining batter.
9
Serve immediately with favorite jam, sour cream or fruit.

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Tips & Notes

Pro tips

Let batter rest 15–20 minutes after mixing to allow flour to fully hydrate and reduce air bubbles.
Use medium-high heat and tilt the pan immediately after pouring batter for an even, thin coating.
Cook only 30–40 seconds per side; blinchiki should be pale golden, not browned, to stay tender.
Serve immediately or stack on a warm plate covered with foil to retain heat and softness.

Substitutions

Milk → buttermilk or plain yogurt mixed with water (adds tanginess)
All-purpose flour → buckwheat flour (creates nuttier flavor, more traditional in some regions)
Vegetable oil → melted coconut oil or melted butter (for richer taste)
Granulated sugar → honey (reduce milk slightly, adds depth)

Storage & make-ahead

Stack cooled blinchiki between parchment paper, refrigerate up to 3 days in an airtight container, or freeze up to 3 months; reheat gently in a non-stick pan or microwave.

Common Questions

What's the difference between blinchiki and regular French crepes?

Blinchiki are thinner and more delicate, with a tender crumb texture. They're traditionally smaller and served stacked with generous toppings rather than folded.

Can I make blinchiki batter ahead of time?

Yes, prepare batter up to 24 hours in advance and refrigerate. Let it reach room temperature before cooking for best results.

Why are my crepes tearing or breaking?

The pan may be too hot, the batter too thick, or you're cooking too long. Use medium-high heat, ensure batter coats evenly, and flip after 30–40 seconds per side.