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We have a family tradition, if you want to call it, where my hubby takes over the kitchen on weekends and every weekend my child only demands one thing: “small pancakes” AKA Crepes (Blini).
Crepes or as we call them Blini are a favorite in our household. They are extremely versatile as there are many ways to make them with variety of fillings: everything from meat, cheese, fruit or cottage cheese.
Perfect for brunch, lunch, or as a dessert with a cup of hot tea! I personally like them warm, right off the pan with a dollop of sour cream and maple syrup. Mmm good 🙂
I used to be intimated by the idea of making crepes as it seemed such a complicated process but found that once I got a hang of it, they are super easy to make and now are a staple dish in my household.
I hope you give them a try with your favorite topping!
Easiest and Most Delicious Russian Crepes (Blini)
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Russian
Description
This crepe recipe is so simple and delicious. You’ll never want to make crepes any other way.
Ingredients
- 2 eggs
- 2–1/2 cups milk, room temperature (make sure it is not cold nor hot – you can pop in the microwave to get it lukewarm temperature)
- 1 Tbsp. sugar
- 1/3 tsp. salt
- 1/2 tsp. baking soda
- 1 Tbsp. vegetable oil
- 2 Tbsp. butter, melted
- 1 cup flour
- 1 tsp. vanilla extract (optional)
Instructions
- In a large mixing bowl, whisk eggs then add milk.
- To the same bowl, add sugar, salt, baking soda, vegetable oil, and butter. Mix all ingredients.
- Gradually add flour in equal parts to the milk and egg mixture; mixing well until no lumps are visible.
- Heat a medium (10″ or 12″ inch) non-stick pan over medium heat. Spray with non-stick cooking oil. Pour 1/4 cup of batter into the center of the pan and swirl to spread evenly.
- Cook for 30 seconds or until edges are visibly golden and flip. Cook for another 20-30 seconds and remove to a serving platter.
- Continue until all batter is gone. Serve immediately.
Notes
Makes approximately 16-20 crepes. If you want your crepes super thin, use less batter per crepe.
Keywords: easy, make ahead, Russian
Christina says
Oh my goodness, these were so good! Once we got the hang of making them, they looked beautiful and tasted amazing! Thank you for sharing!
★★★★★
Katya says
Thank you!!
Olga Porterfield says
wow. I am 60+, raised in Moscow, American for 40 years, and had never dared making it myself, not being an accomplished cook. Each recipe looked harder the one before, but this – a miracle! Thank you!
★★★★★
Kira says
My batter looks liquadey! Should I add more flower??
Katya says
It should be pretty liquidy. What type of milk did you use?
Olga says
Im a sucker for crepes and this is a wonderful recipe!
★★★★★
Ester Mullokandova says
I follow this recipe all the time. However I have stopped eating this because I’m diagnosed with diabetes and don’t know the nutrition facts for your recipe. What’s the calorie/carb content of this one crepe?
★★★★★
Katya says
Thank you so much Sandra! Glad you enjoyed them 🙂
John and Kathryn Damron says
the recipe does not say whether you flip them over? unless I missed something
Katya says
In step #5 you’ll want to flip the crepes.
olga says
that looks sooo good!! you make me hungry!
Katya says
Olga you will enjoy these! I promise. We have them almost every weekend 🙂
Bethany says
These look delish! Could I substitute the milk for almond milk as well as the flour for an almond or coconut flour? Thanks lovie!
Katya says
You can try. I’ve tried different types of flours and 2%, nonfat, and even buttermilk. It changes the flavor a bit but not the outcome of recipe. Let me know how it turns out 🙂