These Russian crepes are so delicious and delicate! Learn how to master this family favorite recipe step by step.
- 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
- In a large mixing bowl, whisk eggs and then add milk.
- Add sugar, salt, baking soda, oil, and butter. Whisk to combine.
- 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.
- 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.
- 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.
- 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