Russian Crepes (Blini) – Thin, Airy Homemade Pancakes
Easy blini with one small secret
My grandmother knows how to cook amazing crepes without yeast - thin, ruddy, and very aromatic. For a very long time it didn't work out for me, and then I realized that if you change the process a little, then magic happens and the pancakes turn out to be perfect.
These Russian crepes, known as blini, are thin, delicate and full of tiny holes that make them perfect for both sweet and savory fillings. The secret to this version is simple: beat the egg whites separately before folding them into the batter. This extra step makes the crepes lighter and more tender than ordinary pancakes, while keeping them flexible enough to roll or fill.
Why you’ll love these Russian crepes
- Separate the egg whites to create a lighter batter.
- Make thin, flexible crepes with a delicate texture.
- Serve with sweet toppings or savory fillings.
- Prepare ahead for breakfast, brunch or a family meal.
Looking for a different crepe recipe?
- For a simple, everyday version, try my Basic Crepes.
- Short on time? Make my Fast and Fluffy Crepes instead.
Ingredients
Additionally
Oil for greasing a frying pan and butter for greasing crepes
Crepes
- 250 g flour
- 750 ml (3 × 250 ml cups) milk even if you only have a 200 ml cup, don't panic, just use it, the result will be amazing anyway ;)
- 3 large eggs
- 2 tbsp melted butter
- 1 tbsp (15 g) sugar
- 1/4 tsp salt
Process
- separate 3 whites from the yolks and put the whites in the refrigerator,
- melt 2 tbsp. of butter,
- mix the yolks with the butter, 1 tbsp. of sugar, 1/4 tsp. of salt and 1 cup (250 ml) of milk,
- add 250 g flour to the yolk mixture and whip the batter with a wire whisk until there are no lumps,
- dilute the batter with the remaining milk (500 ml),
- remove the whites from the fridge and whip them until stiff peaks form (around 5 minutes),
- put a frying pan over medium-high heat, preheat the pan over medium to medium-high heat, the pan should be hot enough for the batter to begin setting as soon as it touches the surface, but not so hot that the crepe browns before you can spread it; it should be done in advance in order to start cooking crepes as soon as the batter is ready;
- gently combine the whipped whites and the batter,
- grease the heated frying pan with the oil, you can skip that step if using a non-stick frying pan;
- pour a small ladleful of batter into the centre of the pan, immediately tilting and rotating the pan so the batter spreads into a thin, even circle; use just enough batter to cover the bottom; too much will make the crepes thicker;
- cook until the edges look set and begin to turn golden brown, and the surface is no longer wet, slide a thin spatula underneath and flip carefully, cook the other side until lightly golden, then transfer to a plate,
- stack the cooked crepes on a warm plate and cover loosely to keep them soft, if you like, lightly brush each crepe with butter before adding the next one
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