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Home » Recipes » Breakfast

Blini Recipe

March 12, 2021 By Katya 22 Comments

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Learn how to make these thin, crepe-like pancakes with step-by-step instructions. It’s our go-to blini recipe.

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What is Blini?

Blini or blinchiki are thin pan-sized Russian pancakes. They are much thinner and wider than American-style pancakes but not as thin and wide as crepes.

They are tasty and versatile.  Often served with sour cream and jam. Or stuffed with a sweet or a savory filling.

Today, I’m sharing a family-favorite sweet blini recipe. These are lightly sweetened, soft, and very delicate. We often enjoy them with maple syrup, fresh fruit, or a dollop of sour cream. 

russian blini

What Are Blinis Made Of?

Blinis are made of very basic ingredients. For this Russian blini recipe you will need the following ingredients: 

  • Eggs
  • Milk, whole or 2% 
  • Cane sugar, or honey
  • Kosher salt
  • Baking soda
  • Light olive oil, or refined coconut oil
  • Butter
  • All-purpose flour
  • Vanilla extract
ingredients for blinis

You will also need a 10-inch non-stick skillet or a crepe pan and a flexible rubber turner. It makes flipping blini so easy!

russian crepes tools

How to Make Blinis

In a large mixing bowl, whisk the eggs and then add in the milk.

how to make russian blini

Add sugar, salt, baking soda, olive oil, and butter. Whisk to combine. Gradually whisk in the flour.

blini batter in a bowl

Continue to whisk until the flour is fully incorporated and no lumps are visible. Lastly, add in the vanilla extract. The batter should feel heavy and thick, similar to heavy cream.

how to make blinis

Heat a 10-inch non-stick skillet or a crepe pan over medium heat. Spray the pan lightly with non-stick oil. Pour 1/4 cup of batter into the center of the pan and swirl the pan to spread evenly. 

blini batter in a pan
russian crepes batter

Cook for 30 seconds or until the edges are visible golden and lacy looking. Gently flip and cook for another 20 seconds or until the batter is set. Remove to a platter and repeat.

cooked blini in a pan

Serving Suggestions

Blini are normally served immediately or at room temperature.

In our household, we enjoy them like the American pancakes — with maple syrup and fresh fruit. But you can also enjoy blini with a variety of toppings, such as:

  • Cottage cheese
  • Greek yogurt
  • Sour cream
  • Jam
  • Honey
  • Whipped cream
  • Drizzle of chocolate
  • Nut butter

Leftovers/Reheating

Leftover blini without any toppings will last in the refrigerator for 2-3 days. Keep them covered.

Reheat the blini, covered with foil, in a 325°F oven for 10 to 15 minutes, or until they are warm. Or reheat in a microwave for a few minutes until warmed through.

russian blini recipe

Tips for Making Russian Blini

  • Cook the blini on medium heat and adjust as needed later. If the heat is too high the blini will burn around the edges before they set on top. If the heat is too low then they are more prone to sticking.
  • When you first pour the blini batter, it will be wet in the skillet but gradually the edges will set and bubbles will be forming in the middle and the blini will start to get dry. When no liquid batter is visible – it’s time to flip. If you flip too early, the blini will break.
  • To flip the blini without breaking, loosen the edges with a rubber turner. Lift an edge with your finger as you glide the turner towards the center. Gently flip in one swift motion. 

Love pancakes? Here are more pancake recipes to try:

  • Lemon Ricotta Pancakes
  • Blender Crepes with Lemon Greek Yogurt
  • Favorite Buttermilk Pancakes
  • Coconut Oil Crepes
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Blini Recipe

★★★★★ 5 from 8 reviews
  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Russian
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Description

These Russian crepes are so delicious and delicate! Learn how to master this family favorite recipe step by step.


Ingredients

Scale
  • 2 large eggs
  • 2 1/2 cups whole or 2% milk, microwaved for 1 minute (you want the milk to be lukewarm)
  • 1 Tbsp. cane sugar or honey
  • 1/4 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 1 Tbsp. light olive oil or refined coconut oil
  • 2 Tbsp. butter, melted
  • 1 cup all-purpose flour
  • 1 tsp. vanilla extract 
  • Non-stick cooking spray

Tools

  • Crepe pan
  • Ultra-thin rubber turner

Instructions

  1. In a large mixing bowl, whisk eggs and then add milk.
  2. Add sugar, salt, baking soda, oil, and butter. Whisk to combine.
  3. Gradually whisk in the flour, and then the vanilla extract. The batter should be smooth without any visible lumps. It will feel heavy and thick, close to the consistency of heavy cream.
  4. Heat a crepe pan or a 10-inch non-stick pan over medium heat. Lightly coat with a non-stick spray. Pour 1/4 cup of batter into the center of the pan and quickly swirl to spread evenly.
  5. Cook for 30 seconds or until the edges are visibly golden and lacy looking. The top will be dry without any visible liquid batter. Flip and cook for another 2o seconds or until just set. Remove to a platter. Continue making blini with the rest of the batter, adding more non-stick spray to the pan as needed to keep the blini from sticking. If the edges begin to brown too quickly, reduce the heat. Don’t worry, if the first blin is not the prettiest –it happens to all of us. You should get around 14 blinis.

Notes

  • Oil: Make sure to use a neutral-tasting oil, such as light olive oil (not extra-virgin) or refined coconut oil. Refined coconut oil has no distinct coconut taste or aroma, whereas, virgin or unrefined does.
  • Leftovers: Leftover blini without any toppings will keep in the refrigerator for 2-3 days. Enjoy them cold, at room temperature, or lightly warmed in a microwave. You can also warm the blini in the oven at low temperature, which is a great option if you have a lot of leftovers.

Keywords: russian pancakes, russian crepes

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Filed Under: Breakfast, Recipes Tagged With: blini, crepes, pancakes

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Comments

  1. Blossom Smith says

    March 25, 2021 at 8:30 AM

    Loved this recipe easy and tastes amazing

    Reply
    • Katya says

      March 26, 2021 at 11:18 PM

      thank you!

      Reply
  2. ashok says

    February 9, 2021 at 2:28 AM

    My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

    ★★★★★

    Reply
  3. Katya says

    February 8, 2021 at 3:23 PM

    Thank you for sharing the recipe. The crepes taste yummy but I was wondering if you have any suggestions on how to flip the crepes because I am struggling with it and when I flip they break. Also – do you spray cooking oil before each crepe?

    Thank you.

    ★★★★★

    Reply
    • Katya says

      February 9, 2021 at 7:31 AM

      A really thin spatula works the best for flipping.

      Reply
  4. Bavisha Mistry says

    January 24, 2021 at 8:49 AM

    Hi there, how much milk is in the recipe? 2 or 2,5 cups of milk? Also hard to understand for the 2 and 3 times the recipe.

    Reply
    • Katya says

      January 24, 2021 at 8:45 PM

      There’s 2 1/2 cups of milk

      Reply
  5. Hannah says

    January 10, 2021 at 12:13 PM

    This was absolutely delicious, and super easy! Russian boyfriend requested blini, and it’s now going into our Sunday morning breakfast rotation as a staple. He got sweetened condensed milk and lingonberry jam to go with it 🙂

    ★★★★★

    Reply
    • Katya says

      January 11, 2021 at 10:15 AM

      Awesome! Sweetened condensed milk is definitely a Russian thing 🙂 So glad you enjoyed it!

      Reply
  6. Veronika says

    January 4, 2021 at 6:47 AM

    Love this recipe

    ★★★★★

    Reply
  7. Christina says

    February 29, 2020 at 12:49 PM

    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!

    ★★★★★

    Reply
    • Katya says

      February 29, 2020 at 1:13 PM

      Thank you!!

      Reply
    • Olga Porterfield says

      March 1, 2020 at 8:20 AM

      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!

      ★★★★★

      Reply
  8. Kira says

    February 28, 2020 at 8:49 PM

    My batter looks liquadey! Should I add more flower??

    Reply
    • Katya says

      February 29, 2020 at 1:18 PM

      It should be pretty liquidy. What type of milk did you use?

      Reply
  9. Olga says

    February 24, 2020 at 10:05 PM

    Im a sucker for crepes and this is a wonderful recipe!

    ★★★★★

    Reply
  10. Ester Mullokandova says

    April 29, 2019 at 12:52 PM

    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?

    ★★★★★

    Reply
  11. Katya says

    January 7, 2017 at 7:35 PM

    Thank you so much Sandra! Glad you enjoyed them 🙂

    Reply
    • John and Kathryn Damron says

      September 7, 2020 at 1:09 PM

      the recipe does not say whether you flip them over? unless I missed something

      Reply
      • Katya says

        September 7, 2020 at 3:29 PM

        In step #5 you’ll want to flip the crepes.

        Reply
  12. olga says

    April 5, 2014 at 9:05 PM

    that looks sooo good!! you make me hungry!

    Reply
    • Katya says

      April 6, 2014 at 9:39 PM

      Olga you will enjoy these! I promise. We have them almost every weekend 🙂

      Reply

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Hello and Welcome! I’m Katya. I believe life is too short to eat bad food and wear boring shoes. I'm glad you're here! Learn more...discounted at the UK Meds

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