Breakfast
Thin Russian Crepes (Bliny)
Bliny are the thin, flexible pancakes that turn up at every Russian breakfast table and at Maslenitsa, the butter week before Lent. They are close to French crepes but a little richer and usually made in a bigger batch. Oil goes straight into the batter, so you barely need to grease the pan, and a 20-minute rest makes the pancakes stronger and easier to flip. This amount makes 16-18 bliny about 22 cm across, enough to eat some with jam and roll the rest around a savoury filling.
Method
Tap a step to mark it done.
Whisk the eggs with the sugar and salt for about 30 seconds.
Pour in about half the milk and whisk again.
Sift in the flour and whisk until completely smooth. A thicker batter is easier to get lump-free, which is why the rest of the milk goes in later.
Whisk in the remaining milk and the oil. The batter should be as runny as double cream.
Leave the batter to rest for 20 minutes at room temperature so the gluten relaxes.
Heat a 20-24 cm frying pan over medium heat and wipe it with an oiled paper towel.
Stir the batter, pour a ladle (50-60 ml) into the centre and immediately tilt and swirl the pan so it spreads thinly.
Cook for 1-1.5 minutes until the edges brown and lift and the top looks matt. Flip with a spatula and cook for 30-40 seconds more.
Stack the bliny on a plate. Brushing each with a little butter keeps them soft.
Tips for success
- The first blin usually fails because the pan is not hot enough. Give it a good 2-3 minutes to heat up.
- If the bliny tear, whisk in 1-2 tablespoons of flour or let the batter rest another 10 minutes.
- If they come out thick and do not spread, thin the batter with a splash of milk or boiling water.
- Stir the batter before every ladle, as the flour settles at the bottom.
Serving and storage
Serve hot with sour cream, honey, jam or condensed milk. For a main meal, roll them around sweetened farmer's cheese, fried mushrooms or cooked mince.
Wrap and refrigerate for up to 3 days. Reheat in a dry pan or covered in the microwave. Filled bliny freeze well.
Variations
- Lacy scalded bliny: replace 150 ml of the milk with boiling water, whisked in last in a thin stream.
- Chocolate: swap 25 g of flour for cocoa and add an extra tablespoon of sugar.
- Savoury: use 1 teaspoon of sugar and stir finely chopped dill into the batter.
Calories and macros
Per serving (about 219 g):
Per 100 g: 177 kcal, P 5.5, F 7.4, C 21.6. An estimate based on average ingredient values. Your daily calories ›
