russian crepes

These Russian crepes are so delicious and delicate! Learn how to master this family favorite recipe step by step.

Blini Recipe

eggs

sugar

kosher salt

baking soda

olive oil coconut oil

Tbsp. butter, melted

all-purpose flour

vanilla extract

Non-stick cooking spray

Crepe pan

Ultra-thin rubber turner

In a large mixing bowl, whisk eggs and then add milk.

Add sugar, salt, baking soda, oil, and butter. Whisk to combine.

Gradually whisk in the flour, and then the vanilla extract. The batter should be smooth without any visible lumps. It will feel heavy and thick, close to the consistency of heavy cream.

Heat a crepe pan or a 10-inch non-stick pan over medium heat. Lightly coat with a non-stick spray. Pour 1/4 cup of batter into the center of the pan and quickly swirl to spread evenly.

Cook for 30 seconds or until the edges are visibly golden and lacy looking. The top will be dry without any visible liquid batter. Flip and cook for another 2o seconds or until just set. Remove to a platter. Continue making blini with the rest of the batter, adding more non-stick spray to the pan as needed to keep the blini from sticking. If the edges begin to brown too quickly, reduce the heat. Don&#8217;t worry, if the first blin is not the prettiest &#8211;it happens to all of us. You should get around 14 blinis.

I follow this recipe all the time. However I have stopped eating this because I’m diagnosed with diabetes and don’t know the nutrition facts for your recipe. What’s the calorie/carb content of this one crepe?

Im a sucker for crepes and this is a wonderful recipe!

Oh my goodness, these were so good! Once we got the hang of making them, they looked beautiful and tasted amazing! Thank you for sharing!

wow. I am 60+, raised in Moscow, American for 40 years, and had never dared making it myself, not being an accomplished cook. Each recipe looked harder the one before, but this - a miracle! Thank you!

This was absolutely delicious, and super easy! Russian boyfriend requested blini, and it’s now going into our Sunday morning breakfast rotation as a staple. He got sweetened condensed milk and lingonberry jam to go with it :)

Thank you for sharing the recipe. The crepes taste yummy but I was wondering if you have any suggestions on how to flip the crepes because I am struggling with it and when I flip they break. Also - do you spray cooking oil before each crepe?

Thank you.

My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

Makes 15, 8-inch crepes Note: Substitute 4 Tbsp butter with 4 Tbsp olive oil for a healthier version!

Nalesniki with Cheese and Raisins (Russian Crepes)

water

milk

unsalted butter (melted. Plus more to sauté.)

Tbsp sugar

salt

cream cheese (at room temperature)

oz small curd cottage cheese

raisins

Powdered sugar

Put all of the ingredients for the crepes (in the order that they are listed) in a blender and blend until well combined: 1/2 cup lukwarm water, 1 cup milk, 4 eggs, 4 tbsp melted butter (or olive oil), 1 cup flour.

Melt a dot of butter in a non-stick skillet over medium heat (2 skillets make the process go faster).

As you are pouring into the skillet, swirl the batter to evenly coat the bottom. If you get any small gaps, you can fill them with more batter. Depending on the size of your skillet; add about 2-3 Tbsp of batter. I use a small ladle.

Once the bottom is lightly golden (about a minute or less) flip the crepe using a sharp edged spatula to easily get under the crepe. Let the other side get lightly golden and plop the crepe out onto a cutting board.

Repeat with remaining batter; you may not need to dot with butter after the first time if your skillet is a good one (and remember there is butter in the batter). Don’t stack hot crepes on top of each other. Once they are just warm or room temp, they can be stacked.

Don’t panic, my first crepe never turns out nice so I wolf it down to conceal the evidence!

How to Make the Crepes:

In a colander, rinse the cottage cheese with cold water and drain well.

Mash the cream cheese, cottage cheese and sugar with a potato masher until well combined and creamy. Cottage cheese will still be a little lumpy.

Using a spatula, spread 2 generous Tbsp of cheese filling on each crepe.

Sprinkle with about 15 raisins.

Roll the crepe into a log and cut in half.

Refrigerate crepes that aren’t being served. It keeps in the fridge for almost one week.

How to make cheese filling and complete nalesniki:

Melt about 1 Tbsp of butter in a skillet and sauté the rolled cheese crepes on medium heat until golden brown on both sides. They don't take long to sauté. Be careful not to burn them.

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Blini Recipe

Nalesniki with Cheese and Raisins (...

Top 2 russian crepes recipes from across the web

The most viewed russian crepes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Blini Recipe

Nalesniki with Cheese and Raisins (...

The most viewed russian crepes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine