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Ukrainian blinchiki are delicate, paper-thin crepes made from a simple egg-and-milk batter that cooks in minutes. They're equally at home filled with jam and sour cream or savory cheese and herbs.
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Gather all the ingredients for the recipe.
In a large bowl, whisk the eggs, sugar, and flour together until smooth. Note: If making savory crepes, omit the sugar.
Continually stirring, add in the milk, followed by the oil.
Preheat the frying pan until it's sizzling hot over medium-high heat. With the first crepe, use an oil spray to coat the pan. After the first one, you won't need to oil the pan, as the crepes have enough oil in them to not stick.
While holding the frying pan in one hand, pour the crepe batter in using the other; make sure to rotate the pan from side to side to spread the batter evenly over the pan. Flip crepes by lifting the corners with a fork. Cook until golden brown on both sides. Enjoy!
Stack cooled blinchiki between parchment paper, wrap tightly, and refrigerate for up to 3 days or freeze for up to 1 month. Reheat in a skillet or oven.
Yes. Refrigerate the batter for up to 24 hours. Stir well and add a splash of milk if it thickens before cooking.
Use medium-high heat and tilt the pan immediately after pouring. If batter is too thick, thin it with a little milk. If edges are browning too fast, lower the heat slightly.
Yes—omit it completely or replace it with a pinch of salt. Savory versions pair well with mushrooms, cheese, smoked fish, or ground meat.
Coconut or light olive oil are ideal, as listed. Avoid butter, which browns too quickly. A non-stick skillet or crepe pan reduces the amount needed.
Stack them between parchment, cover, and warm in a 300°F oven for 5–8 minutes, or reheat individually in a skillet over low heat.
