No-Fail Russian Crepes (Blini)

Blini, the delicate and lacy Russian crepes, are a beloved staple in Slavic cuisine. These thin pancakes are soft, slightly chewy, and perfect for both sweet and savory fillings. Unlike thicker pancakes, blini have an airy, almost paper-thin texture that makes them ideal for rolling, folding, or stacking. Whether enjoyed with classic sour cream and caviar or filled with sweet jam, this no-fail recipe guarantees perfect blini every time.

Why You’ll Love This Recipe

• Fail-proof technique: This recipe ensures a smooth batter and a perfect texture, even for beginners.
• Versatile filling options: Enjoy blini with a variety of toppings, from savory meats and cheeses to sweet jams and honey.
• Great for any occasion: Whether for breakfast, brunch, or a special celebration, blini fit any meal setting.
• Simple ingredients: Made with pantry staples, this recipe is both accessible and budget-friendly.
• Easy to store and reheat: Blini keep well in the fridge and can be reheated quickly for a fast and delicious meal.

Ingredients

• Milk
• Eggs
• Flour
• Sugar
• Salt
• Butter
• Water
• Baking soda
• Vinegar
• Oil (for frying)

Directions

1. Prepare the batter: In a large mixing bowl, whisk the eggs and sugar together until well combined. Add the salt and melted butter, mixing thoroughly.
2. Incorporate the liquids: Gradually pour in the milk while whisking to ensure a smooth consistency. Then, add the water to further thin out the batter.
3. Add dry ingredients: Sift the flour into the wet mixture, stirring continuously to avoid lumps.
4. Activate the leavening agent: In a small bowl, mix the baking soda with vinegar to create a bubbling reaction. Immediately add this to the batter and mix well.
5. Rest the batter: Allow the batter to sit for 15-20 minutes. This helps develop the right texture for thin and flexible blini.
6. Heat the pan: Use a non-stick skillet or crepe pan over medium heat. Lightly grease with oil to prevent sticking.
7. Cook the blini: Pour a small amount of batter into the pan, tilting it to spread evenly. Cook for about 30-40 seconds until the edges lift slightly, then flip and cook the other side for another 15-20 seconds.
8. Repeat the process: Continue cooking until all batter is used, greasing the pan as needed.
9. Serve immediately: Stack blini on a plate and cover with a clean towel to keep warm. Enjoy with desired toppings.

Variations

• Sweet blini: Add vanilla extract and a bit more sugar for a dessert-friendly version.
• Savory blini: Reduce sugar and serve with smoked salmon, sour cream, or cottage cheese.
• Whole wheat version: Substitute part of the all-purpose flour with whole wheat flour for a healthier alternative.
• Dairy-free: Use plant-based milk and butter alternatives to make this recipe dairy-free.

Servings and Timing

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Servings: 4-6 servings

Storage/Reheating

• Refrigeration: Store leftover blini in an airtight container for up to 3 days.
• Freezing: Stack blini with parchment paper between each layer and freeze for up to 2 months.
• Reheating: Warm in a dry skillet over low heat or microwave for a few seconds.

FAQs

How thin should blini be?

Blini should be very thin, almost translucent when spread in the pan. The batter should be pourable but not too runny.

Why are my blini sticking to the pan?

Ensure your pan is well-heated and lightly greased before pouring the batter. A non-stick pan works best.

Can I make the batter ahead of time?

Yes! The batter can be refrigerated for up to 12 hours. Just give it a good stir before cooking.

What’s the best way to serve blini?

Blini are delicious with sour cream, jam, honey, caviar, smoked salmon, or fresh berries.

Can I use water instead of milk?

Yes, but milk provides a richer flavor and better texture. A mix of both is ideal.

How do I prevent lumps in the batter?

Sift the flour and add it gradually while stirring continuously.

Should I rest the batter before cooking?

Yes, letting the batter sit for 15-20 minutes improves texture and makes the blini more pliable.

Can I use self-rising flour instead of all-purpose flour?

Self-rising flour already contains leavening, so omit the baking soda and vinegar.

How do I keep blini warm while cooking the rest?

Stack them on a plate and cover with a clean kitchen towel to retain heat.

What type of pan is best for blini?

A non-stick or cast-iron skillet works best to ensure easy flipping and an even cook.

Conclusion

Blini are a timeless Russian classic that can be enjoyed in countless ways. Whether served with a sweet or savory topping, their delicate, buttery texture is sure to impress. With this no-fail recipe, you’ll master the art of making blini and create a dish that’s perfect for any occasion. Try them today and bring a touch of Russian tradition to your table!

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