Russian Crepes (Blini) Recipe | CookOS

Russian Crepes (Blini)

Name: Russian Crepes (Blini) Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 15 servings
Cuisine: Russian
Ingredients: 3 large eggs; 1 tsp salt; 2 1/2 tbsp granulated sugar; 2 cups milk; 280 g all-purpose flour; 1 cup boiled water; 2 tbsp avocado oil; 4 tbsp unsalted butter; granulated sugar, for serving; sour cream, for serving

Russian blini are thin, delicate crepes made from a quick-mixing batter and cooked golden brown. They're traditionally served hot with melted butter, sour cream, and a sprinkle of sugar for an authentic Russian breakfast or dessert.

🌍Russian 🏷️Blini 🏷️Crepes 🏷️Pancakes 🏷️Breakfast Brunch

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Total

50 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

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Ingredients

3 large eggs
1 tsp salt
2 1/2 tbsp granulated sugar
2 cups milk
280 g all-purpose flour
1 cup boiled water
2 tbsp avocado oil
4 tbsp unsalted butter
granulated sugar, for servingoptional
sour cream, for servingoptional

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Instructions

1
In a large bowl, crack the eggs. Add the salt and sugar.
2
Whisk the eggs, salt, and sugar together until well combined.
3
Pour in 1 cup of milk and whisk again to incorporate.
4
Sift the flour into the bowl and whisk until you have a thick, smooth batter with no lumps.
5
Add the remaining 1 cup of milk and whisk until combined.
6
Pour in the boiled water and the oil. Give it a final whisk until the batter is smooth and liquid.
7
Let the batter rest for 15 minutes.
8
Preheat a non-stick pan over medium heat.
9
Using a ladle, pour about half a scoop of batter into the hot pan. Immediately and quickly swirl the pan to spread the batter into a thin, even circle.
10
Cook for about 1-2 minutes, or until the edges begin to look dry and golden. Use a spatula to flip the crepe.
11
Cook on the second side for about another minute.
12
Transfer the cooked crepe to a plate. Immediately rub a stick of unsalted butter all over the hot surface.
13
Repeat the cooking and buttering process with the remaining batter, stacking the finished crepes on top of each other.
14
To serve, sprinkle a crepe with sugar, roll it up tightly, and enjoy with a side of sour cream for dipping.

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Tips & Notes

Pro tips

Heat your griddle or pan to medium-high before cooking; the first blini tests the temperature—it should brown gently in 1-2 minutes per side without burning.
Butter the crepes while they're still hot off the griddle so it melts into the delicate surface, creating a rich, authentic finish.
Use boiled water in the batter rather than cold water to create thinner, more tender crepes with better texture.
Work quickly and cook blini in batches; stack finished crepes on a plate and cover loosely with a clean kitchen towel to keep them warm until serving.

Substitutions

All-purpose flour → cake flour (creates even thinner, more tender blini)
Avocado oil → vegetable oil or melted butter (neutral flavor, same cooking properties)
Unsalted butter → salted butter (reduce added salt to 1/2 tsp if using salted)
Sour cream → Greek yogurt or crème fraîche (lighter texture, tangy flavor)

Storage & make-ahead

Stack cooled blini between parchment paper and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a touch of butter, or serve at room temperature with toppings.

Equipment

Non-stick skillet or crepe pan (8-10 inches preferred) · Griddle (optional but traditional)

Common Questions

What is the difference between blini and regular crepes?

Blini are Russian crepes typically thinner and more delicate than French crêpes. They're cooked quickly on a griddle until golden and served immediately with savory or sweet toppings.

Can I make the blini batter ahead of time?

Yes, you can prepare the batter up to 2 hours in advance and refrigerate it. Stir gently before cooking, as the flour may settle slightly.

Why is my blini batter too thick or thin?

The batter should be thin enough to spread easily on the griddle but thick enough to hold together. Adjust consistency by adding milk (to thin) or flour (to thicken) one tablespoon at a time.

Can I use a non-stick pan instead of a traditional griddle?

Yes, a non-stick skillet or crepe pan works well for blini. Use medium-high heat and reduce oil slightly since non-stick surfaces require less fat.

What are traditional blini toppings?

Classic toppings include sour cream, melted butter, fresh berries, jam, smoked salmon, caviar, or simply granulated sugar. Serve them warm for the best texture.