Russian Blinchiki (Thin Crepes)
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Bread A classic recipe for Russian blinchiki, featuring thin, delicate crepes filled with jam and baked until warm. Serve these delightful homemade crepes with a dollop of cool sour cream for an authentic treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | None | 10-12 blinchiki |
🔪 Key Equipment
- Medium bowl
- Wire whisk
- Non-stick skillet or crepe pan
- Baking dish
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 | Eggs | Large |
| 1 Cup | Milk | Cold or room temperature |
| 2 Tbsp | Sugar | Granulated |
| 1 Cup | Flour | All-purpose, sifted |
| 1-2 Tbsp | Melted Butter | Plus extra for greasing |
For Serving
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As Needed | Jam | For filling |
| As Needed | Sour Cream | For serving |
Instructions
Step 1: Prepare the Batter
- In a medium bowl, beat the 2 eggs, then whisk in the 1 cup milk and 2 tbsp sugar until fully incorporated.
- Gradually add the 1 cup all-purpose flour, whisking constantly to prevent lumps, until you have a smooth, thin batter with the consistency of heavy cream.
- Stir in the 1-2 tbsp melted butter. If the batter seems too thick, add a bit more Milk.
Step 2: Cook the Crepes
- Heat a lightly greased non-stick skillet or crepe pan over medium heat.
- Pour about 1/4 cup of batter into the pan and swirl quickly to create a thin, even circle.
- Cook for 1-2 minutes until the edges lift and the bottom is lightly golden, then flip and cook for another minute until done.
Step 3: Fill and Bake
- Repeat with the remaining batter, stacking the finished Blinchiki on a plate.
- Preheat your oven to 350°F (175°C). Spread a thin layer of your favorite jam on each Blinchiki, roll it up tightly, and place it seam-side down in a baking dish.
- Heat in the oven for 5-10 minutes until warmed through and fragrant.
- Serve warm with a generous dollop of sour cream.
💡 Make-Ahead & Storage: Unfilled crepes can be stacked, wrapped tightly in plastic wrap, and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Original Recipe Scan
