Blinchiki or Blini are a staple of Russian cuisine and a huge part of Slavic culture. A versatile recipe that can be enjoyed sweet, savory, stuffed or smothered in Smetana (Sour Cream). Perfect for a family breakfast, brunch, dessert or for a gathering. My mom would have made thousands of these over the years.
Blini originated in Pagan Russia over 1000 years ago. There is a Russian festival called Maslenitsa (Масленица), which means Butter Week or Crepe Week, and dates as far back as the 2nd Century. This celebrates the end of winter, and the coming of spring. This celebration also falls on the last week before the Great Lent, some people eat them all week long. We love our blini!
Why You'll Love This Recipe
- Versatile Pancake - this is the base for many ways to enjoy Blinchiki, roll them, stuff them, sweet or savory - choose your own flavor adventure
- Simple - you already have these ingredients in your pantry, budget friendly and easy to prepare
- Make Them Fancy - serve with Smoked Salmon or Gravlax or top with Red Caviar and Sour Cream
Ingredients
- Milk - Whole Milk (Full Cream)
- Water
- Eggs
- Salt
- White Sugar
- Oil - Sunflower or Vegetable
- All Purpose Flour
- Stick of Butter - to prevent sticking together
Equipment
- Electric Mixer
- Mixing Bowl
- Non-Stick Frying Pan (Skillet) 8"-10"
- Measuring Cups and Spoons
- Ladle
How to Make Blinchiki
- Prepare Batter - using Electric Mixer, whisk together Milk, Water, Eggs, Salt, Sugar and Oil. Gradually add Flour and mix until smooth and without lumps. Should have consistency of Heavy Cream.
- Prepare Pans - use 2 Nonstick Frying Pans, to cook the Crepes twice as fast. You'll get the rhythm, trust me. Grease the pans with oil and heat over medium high heat. Pans must be hot before you start.
- Pour Batter - using a ladle, pour about ⅓ cup of Batter into pan, swirling around to create thin layer. If you have any holes in your Blinchik, then fill with more batter. The goal is to make thin Blini.
- Cook Blinchiki - Cook for about 2 minutes until lightly golden and edges start to curl and separate from side of pan. Using your fingers or a Flipper, pick up the edge of the Blinchik and flip over. Cook for another 30 seconds or until golden brown.
- Plate - place Blinchiki on a plate, smearing the top side with the Stick of Butter. This is to prevent the next Blinchik from sticking to each other. You will make a Blini stack.
- Repeat - do this again and again, greasing pan with Oil, until all the batter is gone.
- Serve - best served warm with Sour Cream and Jam or Honey.
Blini Variations
- Yeasted Blini - heat the water to warm and add 2 teaspoons of Instant Yeast. Let yeast activate in warm batter for about an hour. These will cook slightly thicker and have a yeasty tang. Allow to rest for at least 10 minutes.
- Buckwheat Blini - substitute half of the flour with Buckwheat Flour for a traditional Russian flavor - super healthy too!
- Cheese Blintzes - roll them up with Tvorog or Farmers Cheese and bake with Heavy Cream
- Meat Stuffed Blinchiki - add your favorite ground meats and roll them up. Pan Fry before serving
- Breakfast Blinchik - stuff with Eggs and Bacon for a comforting breakfast
- Farmer's Style Blini - made famous by Teremok, stuffed with Mashed Potato, Bacon, Onion and Pickles. Perfect for lunch or a heartier meal
- Blini with Caviar - you don't need to spend alot of money - inexpensive supermarket caviar is what is usually topped on Blini with a dollop of Sour Cream
Recipe Tips and FAQS
- 2 Frying Pans - you'll cook them twice as fast when you get a rhythm going!
- Adjust Batter - add a splash of Water or Milk for thinner Batter or a bit of Flour to thicken. Should have consistency of a Heavy Cream not Water.
- Stab Butter with Fork - place on a plate and use Butter to grease the pan instead of oil. Holding Fork with Butter, lightly grease pan before adding more batter. Can also use non-stick cooking spray.
- Blini Are Tearing - when flipping over they can sometimes tear. To add strength to Batter, whisk in another Egg - it's a very forgiving recipe
- Prevent Sticking - Blini love Butter. When stacking on a plate, make sure you rub Butter between each layer - adding flavor and preventing sticking.
- Preheat Pan - make sure pan is hot before adding Batter so it cooks and spreads evenly
Can I Make Mini Blini for Appetizers?
Yes! Perfect when enjoying with Caviar as an appetizer. Spoon one tablespoon of Batter to make Mini Pancakes for your next party.
Can You Freeze Blinchiki?
Yes - they freezer really well but it requires a bit of work. To prevent from sticking together, place a piece of parchment paper between each one. Place in an airtight container and freeze for up to 3 months. Defrost in fridge overnight before reheating.
How to Reheat Blinchiki
Lightly grease frying pan with Butter or Oil over medium-low heat. Warm each individual Blinchik for about 30-45 seconds per side until heated through. Serve immediately. Can also microwave in 30 second bursts until heated, but the texture is slightly different than pan fried.
Low Fat Blinchiki
Blini love Butter and here are some tips to reduce calories. This recipe already uses 50% Water instead of Milk and you won't even notice the difference in flavor! Substitute homemade Smetana with low fat Sour cream, use cooking spray on the pan and serve with Salmon or Caviar to limit calories.
Blinchiki Serving Suggestions
Fold into triangles when ready to serve. Can be served on a platter (family style) or on individual plates. This recipe makes about 30 Blini (depending on size of Frying Pan). Try these tasty ideas;
- Butter and Sour Cream (Classic)
- Sour Cream and Jam
- Drizzle with Honey and add chopped Nuts
- Squeeze Lemon Juice and sprinkle with Icing Sugar
- Sprinkle Icing Sugar
- Chocolate Spread like Nutella
- Fresh Fruit like Bananas, Strawberries or Kiwi
Russian Recipes You'll Love
- Shuba Salad with Salmon
- Boiled Crawfish Russian Style (Раки)
- Easy Napoleon Cake
- Instant Pot Cabbage Soup
- Cabbage Piroshki
- How to Eat Caviar
- Pelmeni - Russian Dumplings
- Korean Carrot Salad
Nothing beats freshly baked Blinchiki, smothered in Butter, Sour Cream and Jam (usually Apricot Jam for me). A favorite family treat on Saturday mornings Bon Appetit! Приятного аппетита!
Equipment
- electric mixer
- Mixing Bowl
- Non-Stick Frying Pan (Skillet)
- Measuring Cups and Spoons
Ingredients
- 3½ cups Flour
- 4 Eggs
- 2 cups Water
- 2 cups Milk
- ½ teaspoon Salt
- 2 tablespoons Sugar
- 2 tablespoons Oil
- Oil for frying
- Stick of Butter for Blinchiki stack
Instructions
- Prepare Batter - using Electric Mixer, whisk together Eggs, Water, Milk, Salt, Sugar and Oil. Gradually add Flour and mix until smooth and without lumps. Should have consistency of Heavy Cream. Allow to rest for at least 10 minutes.
- Prepare Pans - use 2 nonstick Frying Pans, to cook the Crepes twice as fast. You'll get the rhythm, trust me. Grease the pans with oil and heat over medium high heat. Pans must be hot before you start.
- Pour Batter - using a ladle, pour about ⅓ cup of Batter into pan, swirling around to create thin layer. If you have any holes in your Blinchik, then fill with more batter. The goal is to make thin Blini.
- Cook Blinchiki - Cook for about 2 minutes until lightly golden and edges start to curl and separate from side of pan. Using your fingers or a Flipper, pick up the edge of the Blinchik and flip over. Cook for another 30 seconds or until golden brown.
- Plate - place Blinchiki on a plate, smearing the top side with the Stick of Butter. This is to prevent the next Blinchik from sticking to each other. You will make a Blini stack.
- Repeat - do this again and again, greasing pan with Oil, until all the batter is gone.
- Serve - best served warm with Sour Cream and Jam or Honey.
©PetersFoodAdventures.com * originally published April 2016, updated January 2025
