Blini, or Russian crepes (pancakes) are a highly popular breakfast dish that can be enjoyed with both sweet and savory filling (it’s up to you) . An authentic family recipe from my Russian grandma’s cookbook.
Being half Russian, but lived in Moscow only as a baby, means I probably missed out on a number of good, tasty foods. Not crepes, though. When my mom came back to Europe, she was sure to take this recipe with her (and many others for that matter, so stay tuned). Thank Goodness she did, because these easy crepes are the best delicious breakfast you can make at home (in my humble opinion). I cannot wait for you to try them.
Every time I make them, I am taken back to my childhood, sitting on my mom’s kitchen table – impatiently waiting for the first crepe to be cooked.
WHAT IS THE DIFFERENCE BETWEEN FRENCH CREPES AND RUSSIAN CREPES (BLINI)
Not much really, the ingredients are the same, but the quantities differ. Also, these blini have some butter which makes them extra dreamy and tasty. If you love crepes, be sure to check out my CLASSIC FRENCH CREPES recipe for more extra tips and tricks on how to make the BEST CREPES.
HOW TO MAKE THE BEST RUSSIAN PANCAKES (CREPES) – BLINI
- In a sauce pan melt butter, then add milk to reach the same temperature of liquid ingredients. Otherwise, if you mix melted butter with cold milk the butter will harden again.
- Adjust the tickness of the crepe by adding 3/4 of a full ladle of the crepe mix. We love our crepes thinner than my mom used to make them. Therefore, when I pour crepe mix into the crepe pan, I add just about what’s needed to cover the bottom of the pan. If you love them thicker tough, add a pinch more.
- When the edges of the crepe start to separate from pan, flip the crepe over using a wooden spatula – that way crepes won’t overcook & become to crisp and try.
- Use a thin bottomed crepe pan – using a regular pan to make crepes takes so much longer.
- Stack crepes over one another when cooked and leave to cook for about 10-15 minutes before eating. That way, natural heat from crepes will make them so much softer.
If you are a crepe/pancake lover – I also recommend checking out our Greek Yogurt Pancakes – they are so soft and delicious, made entirely with greek yougurt.
Russian Pancakes (crepes) - Blini
- 2 cups / 500 ml whole milk
- 3 eggs, large
- 1 cup / 200 g flour
- 2 tbsp butter, melted
- Pinch of salt
- Pinch of sugar
1 cup = US custom metrics
- In a small sauce pan melt butter on low temperature, then add milk to warm it up slightly if it has been in the fridge. Milk, butter and eggs (ideally) need to be at room temerature (or at least similar temperatures) to ensure batter is smooth, not lumpy.
- Then, in a mixing bowl combine lukewarm milk, melted butter, eggs, flour sugar and salt. Mix with stand mixer until no lumps are visible.
- Preheat crepe pan, then using a ladle pour some crepe mix onto the pan to cover the bottom and let cook. Flip crepe over once edges of crepe start separating from pan. Let cook on both sides.
- Let cool and serve with sweet (like honey or jam) or savory filling. See above recipe for more tips and ideas.