Blinchiki - Russian Crepes

Ingredients

• 440 gplain flour
• 4eggs
• 475 mlwater
• 475 mlmilk
• 2.5 gsalt
• 25 gsugar
• 30 mloil
• as neededoil, for frying
• 113 gbutter, for the blinchiki stack

Instructions

1. 1

   Make the batter

   Whisk the eggs, water, milk, salt, sugar and 30 ml oil together with an electric mixer. Gradually add the flour and mix until smooth and lump-free; the batter should have the consistency of heavy cream. Leave it to rest for at least 10 minutes.

2. 2

   Heat the pans

   For quicker cooking, use two non-stick frying pans. Grease them with oil and heat over medium-high heat; make sure the pans are hot before you begin.

3. 3

   Pour the batter

   Use a ladle to add about 80 ml batter to a pan, then swirl it around to make a thin layer. If holes appear, add a little more batter to fill them.

4. 4

   Cook each crepe

   Cook for about 2 minutes, until lightly golden and the edges begin to curl away from the pan. Lift an edge with your fingers or a spatula, flip the crepe, then cook for another 30 seconds or until golden brown.

5. 5

   Build the stack

   Transfer the blinchik to a plate and spread butter over its top. This helps stop the next crepe sticking to it as you build the stack.

6. 6

   Repeat the cooking

   Grease the pan with oil and repeat the pouring and cooking steps until all the batter is used.

7. 7

   Serve them warm

   Serve the blinchiki warm with sour cream and jam or honey.

What are blinchiki?

Blinchiki are thin Russian crepes, part of a wider family of crepe-like pancakes eaten across Slavic and Eastern European cuisines. They can be served plain or filled, rolled and eaten as a more substantial dish.

This version uses water as well as milk, and the batter rests briefly before cooking. The crepes are stacked with butter, then served warm with sour cream and a sweet topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 3g protein, 12g carbs, 6g fat.

The flour supplies most of the carbohydrates, while the eggs and milk contribute protein. Oil used in the batter and frying, plus butter in the stack, provide much of the fat; serve a portion with fruit or a savoury filling to make a more balanced plate.

Getting a smooth batter

Wet ingredients first: whisk the eggs, water, milk, salt, sugar and oil before adding the flour. Adding the flour gradually helps it blend in smoothly.

Resting time: leave the batter for at least 10 minutes, as directed. Before cooking, check that it still flows like heavy cream and stir it if the flour has settled.

Choosing the pan and oil

Non-stick pans: the method uses two to speed up cooking, but one pan works if that is what you have. Heat each pan over medium-high heat before pouring in batter.

Light greasing: coat the pan with oil before cooking and grease it again between crepes as needed. Too much oil can make the batter slide around rather than form an even layer.

Swirling and flipping

Thin layers: pour about 80 ml batter into the pan and quickly swirl it to cover the base. Add a little extra batter to any holes so the crepe cooks as one piece.

Ready to turn: look for lightly golden colour and edges that begin to curl away from the pan after about 2 minutes. Lift an edge carefully, flip, and cook the second side for around 30 seconds.

Building the stack

Butter between crepes: spread butter over the top of each freshly cooked blinchik as you add it to the plate. This is intended to keep the next crepe from sticking to the stack.

Keep the rhythm: while one crepe cooks, prepare to pour batter into the other hot pan if using two. Take care when handling the hot pans and crepes.

Serving ideas

Sweet toppings: serve the crepes warm with sour cream and jam or honey, as suggested in the recipe. Blueberry jam is another fitting choice mentioned in the description.

For filling: let each crepe lie flat, add a filling, then roll it up. Keep any filling modest so the thin crepe can be folded without tearing.

Recipe notes & tips

• Rest the batter for at least 10 minutes before cooking.
• Make sure the pans are hot before adding the first ladle of batter.
• Swirl the pan as soon as you pour so the batter spreads into a thin layer.
• Use a spatula to lift the edge if you would rather not flip the crepe with your fingers.
• Spread butter over each crepe while it is still warm so it coats the surface easily.

Variations

• Blueberry jam: serve the warm crepes with blueberry jam and sour cream.
• Honey topping: drizzle honey over the crepes instead of serving them with jam.
• Rolled crepes: add a filling and roll each blinchik before serving.
• Less butter: use a lighter smear between crepes for a less buttery stack.

Common mistakes to avoid

• Lumpy batter: add the flour gradually and mix until the batter is smooth.
• Cold pans: heat the greased pans over medium-high heat before pouring in batter.
• Thick crepes: swirl the pan straight away to spread the batter into a thin layer.
• Tearing on the flip: wait for the edges to curl and separate before lifting the crepe.
• Sticking in the stack: spread butter over each crepe before placing the next one on top.

How to store

Cool leftover blinchiki, cover or seal them in an airtight container, and refrigerate for up to 3 days. Reheat in a lightly greased frying pan until warm, or microwave briefly.

Frequently asked questions