If you’ve ever dreamed of gently golden, soft, and tender pancakes that melt in your mouth and carry centuries of tradition, then this Blini (Russian Crepes) Recipe is your dream come true. These delicate, yeasted crepes are a staple in Russian cuisine, celebrated for their light texture and subtle tang. They’re incredibly versatile, perfect for breakfast, appetizers, or festive occasions, and they invite endless creative pairings from rich sour cream to luxurious caviar. Trust me, once you try this Blini (Russian Crepes) Recipe, it’ll become your go-to for sharing a little slice of Eastern European charm at your own table.
Ingredients You’ll Need
The magic of this Blini (Russian Crepes) Recipe lies in its simple ingredients. Each one plays a crucial role in crafting the perfect batter that’s airy, flavorful, and beautifully golden. From the richness of whole milk to the tenderizing effect of melted butter, these staples come together in harmony.
- Whole milk (2 cups, warmed to about 110°F): Warming the milk activates the yeast for that essential rise and lightness.
- Active dry yeast (2 1/4 teaspoons or 1 packet): The secret to those fluffy bubbles and that delicate crumb.
- Sugar (1 tablespoon): Feeds the yeast and adds a soft touch of sweetness.
- Large eggs (2): Bind the batter together while adding richness and structure.
- Salt (1/2 teaspoon): Enhances the flavors for a well-balanced taste.
- All-purpose flour (1 3/4 cups): The backbone of the batter, giving the blini their gentle body.
- Melted butter (3 tablespoons plus more for cooking): Adds buttery flavor and keeps your blini beautifully tender.
- Sour cream (1/4 cup, optional): For a luscious depth and slight tanginess that elevates the batter.
- Butter or oil for greasing the pan: Ensures your blini don’t stick and get that crisp golden edge.
How to Make Blini (Russian Crepes) Recipe
Step 1: Activate the Yeast
Start by whisking together the warm milk, yeast, and sugar in a large bowl. This little waiting game—about 10 minutes until frothy—is where the magic begins as the yeast awakens and prepares to give your blini their irresistible fluffiness.
Step 2: Mix in the Eggs and Dry Ingredients
Once the froth forms, beat in the eggs and salt for that perfect balance of richness and flavor. Gradually whisk in the flour until your batter is smooth and silky, free of lumps. This careful blending is key to getting that signature tender crepe texture.
Step 3: Add Butter and Optional Sour Cream
Stir in the melted butter, which lends a velvety richness and prevents the blini from drying out. If you want a slightly tangier, more indulgent batter, the optional sour cream is a wonderful addition here. Mix it gently but thoroughly.
Step 4: Let the Batter Rise
Cover the bowl and set it in a warm place for 45 minutes to an hour. As the batter becomes bubbly and thickens slightly, you’ll know it’s ready. This rising step is what turns ordinary crepes into traditional Russian blini with an airy lift.
Step 5: Cook Your Blini
Heat a nonstick skillet or crepe pan over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter into the pan, swirling to spread it thin and even. Cook for 1 to 2 minutes until the underside is a gorgeous golden brown and the top is set, then flip and cook for another 30 seconds to 1 minute. Repeat with the remaining batter, re-greasing the pan as needed.
How to Serve Blini (Russian Crepes) Recipe
Garnishes
Blini are like a blank canvas begging for toppings. Traditional Russian favorites include a dollop of sour cream and a spoonful of vibrant red or black caviar for that luxurious, salty pop. Smoked salmon adds a buttery, smoky complement that is always crowd-pleasing. Or, keep it sweet with fruit preserves or honey to awaken the pancakes’ subtle sweetness.
Side Dishes
Serve these blini with fresh herbs like dill or chives, pickled vegetables, or a crisp green salad to balance the richness. They also pair wonderfully with a warm bowl of borscht or hearty mushroom julienne to create a festive Russian spread that feels both comforting and elegant.
Creative Ways to Present
Roll blini around fillings such as herbed cream cheese and smoked trout for little savory parcels. Fold them into quarters topped with a little caviar and crème fraîche for exquisite bite-sized appetizers. Or stack them into a towering blini cake layered with sweet or savory spreads for a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra blini after the feast, don’t worry—they store beautifully. Simply wrap them tightly in plastic wrap or place them in an airtight container and refrigerate for up to 3 days. When ready to enjoy, reheat gently to keep their tenderness intact.
Freezing
Blini freeze like a dream. Lay a sheet of parchment between each crepe, stack them in a freezer-safe container or bag, and freeze for up to a month. This is a fantastic way to have quick, authentic Russian crepes on hand whenever the craving strikes.
Reheating
To revive your blini, warm them in a hot skillet for about 30 seconds per side until heated through and slightly crisp on the edges. Alternatively, a brief microwave zap wrapped in a damp paper towel works well for a soft and supple texture. Avoid overheating to preserve that fresh-made feel.
FAQs
Can I make blini without yeast?
While you can make blini with baking powder instead of yeast, the yeast in this particular recipe provides the lighter, more traditional texture and subtle flavor that sets these Russian crepes apart. Using yeast means a rise time but results in a tender, airy blin that’s tough to beat.
How thin should blini be?
Blini are traditionally thinner than American pancakes but not quite as thin as French crepes. They’re slightly thicker to hold rich toppings without tearing. Pouring about 1/4 cup of batter and swirling it evenly ensures just the right thickness for tender softness and delicate chew.
Can I substitute sour cream in the batter?
If you don’t have sour cream on hand, you can skip it or substitute with Greek yogurt for a similar tang and creaminess. The sour cream adds richness but isn’t essential—your blini will still be delightful without it.
What are the best toppings for blini?
Traditional toppings include sour cream, caviar, smoked salmon, and fresh herbs. However, fruit jams, honey, chopped nuts, or sweetened cream cheese make fantastic sweet options. The beauty of blini is you can tailor them to your taste and occasion.
Is this Blini (Russian Crepes) Recipe suitable for vegetarians?
Absolutely! This recipe is vegetarian-friendly since it contains no meat or fish in the batter itself. Just be mindful of your toppings if you want to keep it vegetarian when serving.
Final Thoughts
There is something truly special about making and sharing blini, a dish that’s steeped in culture and comforting goodness. This Blini (Russian Crepes) Recipe brings a warm and inviting experience right into your kitchen, perfect for any meal or celebration. So grab your skillet, gather your ingredients, and prepare to impress yourself and your loved ones with these tender, golden beauties. Once you try them, I promise the humble blin will hold a special place on your table forever.
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Blini (Russian Crepes) Recipe
- Total Time: 1 hour 40 minutes
- Yield: 10–12 blini 1x
- Diet: Vegetarian
Description
Blini are traditional Russian crepes made with a yeast-leavened batter, resulting in light, fluffy, and slightly tangy pancakes perfect for breakfast or appetizers. They are thin and golden, delightfully versatile, served warm with sour cream, caviar, jam, or smoked salmon for a classic Eastern European treat.
Ingredients
For the Batter
- 2 cups whole milk, warmed to about 110°F
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar
- 2 large eggs
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
- 3 tablespoons melted butter, plus more for cooking
- 1/4 cup sour cream (optional, for richness)
- Butter or oil for greasing pan
Instructions
- Activate the Yeast: In a large bowl, whisk together the warm milk, active dry yeast, and sugar. Let this mixture sit for 10 minutes until it becomes frothy, indicating the yeast is active.
- Mix the Batter: Beat in the eggs and salt into the yeast mixture. Gradually whisk in the all-purpose flour until the batter is smooth with no lumps. Stir in the melted butter and sour cream if using to add richness.
- Let the Batter Rise: Cover the bowl with a clean towel or plastic wrap and let the batter rise in a warm place for 45 minutes to 1 hour. The batter should become bubbly and slightly thickened.
- Prepare the Pan: Heat a nonstick skillet or crepe pan over medium heat. Lightly grease the pan with butter or oil to prevent sticking.
- Cook the Blini: Pour about 1/4 cup of batter into the pan, swirling it quickly to spread thinly and evenly. Cook for 1–2 minutes until the underside is golden and the top is set. Flip carefully and cook for another 30 seconds to 1 minute until cooked through.
- Repeat and Serve: Transfer the cooked blini to a plate and repeat with the remaining batter, greasing the pan as needed. Serve warm with your choice of sour cream, caviar, jam, or smoked salmon for authentic flavor.
Notes
- For thinner blini, add a splash of milk to loosen the batter before cooking.
- Blini can be made ahead of time and refrigerated or frozen. Reheat gently in a skillet or microwave before serving.
- Ensure the milk is not too hot when activating the yeast to prevent killing the yeast culture.
- Use a nonstick pan for easier flipping and perfect golden color.
- Prep Time: 15 minutes (plus 1 hour rising time)
- Cook Time: 25 minutes
- Category: Breakfast, Appetizer
- Method: Stovetop
- Cuisine: Russian, Eastern European
