Name: Blini (Russian Crepes) Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: Russian
Ingredients: 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

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Introduction

Blini are delicate Russian crepes that are light, airy, and perfect for sweet or savory toppings. This recipe guides you through making traditional blini that rise beautifully and cook to golden perfection. Whether for breakfast or a special occasion, these crepes bring a taste of Russia to your table.

A stack of three thick, golden brown pancakes sits centered on a white plate with a thin black rim, placed on a white marbled surface. The pancakes have a light, fluffy texture with slightly crispy edges. On top of the stack, there is a dollop of smooth white cream, crowned with a fresh green mint leaf. Red berry sauce is artfully dripping down from the top pancake to the plate below. In the background, slightly out of focus, there is a small white bowl filled with more red berry sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: In a large bowl, whisk together the warm milk, active dry yeast, and sugar. Let the mixture sit for 10 minutes until it becomes frothy, indicating the yeast is active.
Step 2: 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.
Step 3: 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, until bubbly and slightly thickened.
Step 4: Heat a nonstick skillet or crepe pan over medium heat. Lightly grease the pan with butter or oil to prevent sticking.
Step 5: 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.
Step 6: Flip carefully and cook for another 30 seconds to 1 minute until cooked through.
Step 7: 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.

Tips & Variations

For a richer flavor, add the sour cream as suggested; it makes the blini tender and moist.
Use a nonstick pan and ensure it’s well greased to make flipping easier and prevent sticking.
Try adding finely chopped herbs or a pinch of cinnamon to the batter for a unique twist.
Serve with traditional toppings like sour cream and caviar for a classic experience, or sweeten with honey and fresh berries.

Storage

Store leftover blini in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a dry skillet over low heat or cover and microwave briefly until warmed through. Avoid overheating to keep them soft and tender.

How to Serve

A stack of three thick, golden-brown pancakes sits on a white plate with a thin black rim, placed on a white marbled surface. The pancakes show a soft, fluffy texture with slightly crisp edges. On top, a generous dollop of red jam spreads over one side, next to a smooth white cream topping. A fresh green mint sprig rests neatly on the cream, adding a touch of color. In the background, a white ramekin filled with more red jam is visible but softly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter in advance and refrigerate it for up to 24 hours. Allow it to come to room temperature and rise again briefly before cooking.

What can I use if I don’t have active dry yeast?

Instant yeast can be substituted in the same amount. If you don’t have yeast, you can try baking powder instead, but the texture and flavor will differ from traditional blini.