Blini (Russian Thin Pancakes)
Local name: Блины
In short: Thin, lacy Russian pancakes made with milk, eggs and a little boiling water, fried until golden and served with butter, sour cream or jam. It takes about 45 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 30 min
- Resting
- 20 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 545 kcal
Blini are thin pancakes that Russians eat all year, but above all during Maslenitsa, the week of festivities before Lent. Round and golden, they stand for the returning sun. This everyday batter uses milk, eggs and a little boiling water, which gives the pancakes a lacy, tender texture. Stack them hot, brush with butter and serve with sour cream, jam or honey.
Instructions
- Whisk the eggs, sugar and salt in a large bowl. Pour in half of the milk and whisk again.
- Sift in the flour in two parts, whisking until smooth with no lumps, then whisk in the rest of the milk.
- Whisk in the boiling water in a thin stream, then the oil. The batter should be as thin as light cream. Rest it for 20 minutes.
- Heat a 24 cm (10 inch) non-stick or cast-iron pan over medium-high heat and brush it lightly with oil.
- Pour in about 60 ml (1/4 cup) of batter and tilt the pan so it covers the base in a thin layer. Cook for 1 minute until the edges lift and the top looks set.
- Flip and cook the other side for 30 seconds until lightly golden, then slide onto a plate.
- Repeat with the remaining batter, oiling the pan every few blini. Brush each blin with melted butter as you stack them, and keep the stack warm under a clean towel.
- Serve rolled or folded in quarters with sour cream, jam or honey.
Tips
- For a savory version, spread a little farmer's cheese (tvorog) or sour cream on a blin, add sautéed mushrooms or onions and roll it up.
- If the first blin tears, the pan may be too hot or the batter too thick. Whisk in a splash of milk and try again, since the first pancake is always a test.
Questions and answers
What is the difference between blini and crepes?
They are close cousins. Russian blini use milk, a little boiling water and oil, which makes them slightly thicker and more tender than most crepes.
Can I make blini ahead and freeze them?
Yes. Stack cooled blini with baking paper between them and freeze for up to 2 months. Warm them in a dry pan or the microwave.
What do you eat with blini?
Sweet versions come with sour cream, jam, honey or condensed milk. Savory ones come with a mushroom filling, sautéed cabbage or farmer's cheese.
How long does it take to make Blini (Russian Thin Pancakes)?
About 45 min in total: 15 min of preparation and 30 min of cooking.
How many calories are in Blini (Russian Thin Pancakes)?
About 545 kcal per serving, with 15 g of protein, 60 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 545 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 60 g |
| Fat | 27 g |
| Fiber | 2 g |
| Sugar | 12 g |
| Sodium | 330 mg |
Estimated values, calculated from the ingredients.
