Learn how to make these thin, crepe-like pancakes with step-by-step instructions. It’s our go-to blini recipe.
THIS RECIPE
What is Blini?
Blini or blinchiki are thin pan-sized Russian pancakes. They are much thinner and wider than American-style pancakes but not as thin and wide as crepes.
They are tasty and versatile. Often served with sour cream and jam. Or stuffed with a sweet or a savory filling.
Today, I’m sharing a family-favorite sweet blini recipe. These are lightly sweetened, soft, and very delicate. We often enjoy them with maple syrup, fresh fruit, or a dollop of sour cream.
What Are Blinis Made Of?
Blinis are made of very basic ingredients. For this Russian blini recipe you will need the following ingredients:
- Eggs
- Milk, whole or 2%
- Cane sugar, or honey
- Kosher salt
- Baking soda
- Light olive oil, or refined coconut oil
- Butter
- All-purpose flour
- Vanilla extract
You will also need a 10-inch non-stick skillet or a crepe pan and a flexible rubber turner. It makes flipping blini so easy!
Leftovers/Reheating
Leftover blini without any toppings will last in the refrigerator for 2-3 days. Keep them covered.
Reheat the blini, covered with foil, in a 325°F oven for 10 to 15 minutes, or until they are warm. Or reheat in a microwave for a few minutes until warmed through.
Tips for Making Russian Blini
- Cook the blini on medium heat and adjust as needed later. If the heat is too high the blini will burn around the edges before they set on top. If the heat is too low then they are more prone to sticking.
- When you first pour the blini batter, it will be wet in the skillet but gradually the edges will set and bubbles will be forming in the middle and the blini will start to get dry. When no liquid batter is visible – it’s time to flip. If you flip too early, the blini will break.
- To flip the blini without breaking, loosen the edges with a rubber turner. Lift an edge with your finger as you glide the turner towards the center. Gently flip in one swift motion.
Source: https://www.littlebroken.com/
