If you are a crepe enthusiast, you might want to check out my Crepe Cake with Blood Orange Ricotta Cream!
Where they come from
Blini originate in Russia, a country where they are so popular, there is a whole week fully dedicated to them. Maslenitsa or “Butter Week” is the holiday that takes place right before a 40-day fast preceding Easter. It’s the time of the year when diets get thrown out of the window. And people feast on food, so rich and delicious, that a fast is truly welcome to counteract the effects of too many pancakes drenched in butter! So is it ‘blini’ or ‘blinis? Well, it depends. Blini in Russian are actually plural. One singular crepe is Blin. However, they’ve been dubbed Blinis in English, and also got reduced in size but either way you are speaking of the same devil. What exactly are Blinis? They are large, thin, crepe-like pancakes. That’s right, Russian blini are not small rounds you usually see served in Russian Tea Rooms or at posh events. They are full size crepes.
Ingredients
Blini recipe is quite standard to crepes although each cook has their own ingredients proportions. The basic components are flour, milk, eggs, oil or butter. The batter should be quite runny, so it can spread easily to the side of a pan to form thin crepes.
How to make them
I have always thought that my mum’s crepes were the best I ever tasted. That opinion is probably biased but I stick to it. However, I found the task of re-creating that taste almost unsurmountable. The main reason is the absence of the recipe. You see, most Russian women cook without recipes, they just sort of throw things together. There is a famous Russian saying “The first pancake is always a lump”. You would hear it all the time if a new venture doesn’t work out. Someone would look at you kindly and say, “Don’t worry, the first pancake is always a lump” meaning “it’s still early days, you will eventually figure it out”. Well, the origin of that saying became obvious when I decided to create the recipe. I was hoping to write the recipe that would help to avoid the harsh truth of that famous proverb. The recipe my readers could use and succeed with it. Let me tell you, it was one of the hardest things I ever did. I mixed the batter and fried the first blin. Sure enough, it was a dud and I had to scrap it. More flour. Second try was better but still not “it”. More flour. Third try. Sigh and close to tears. In the end, after many, many, MANY adjustments I conquered it and came up with the version that was the closest to my mum’s.
Traditional toppings
Russians eat their blini with jam, honey, and sour cream. They also stuff them with sweet or savoury fillings. A family favourite is blini stuffed with sweet cheese filling also known as blintzes. Savoury fillings could include chicken, mushrooms, buttered hard boiled eggs with scallions, etc. Outside of Russia the most popular topping is smoked salmon, which is absolutely divine! Our Christmas table never goes without blini topped with a touch of créme fraîche and smoked salmon adorned with a sprig of dill. You can also top your blini with caviar! However, that way of enjoying blini dates to about 18th-19th century Russia. Modern Russians prefer their blini toppings sweet, which incidentally is delicious and affordable!
Storage and leftovers
Leftover blini can be kept for 5 days if covered and refrigerated. Or freeze them for up to 3 months. Reheating can be done by adding them back to a frying pan with a small amount of oil or butter, or in a microwave if time is short. But I’ve also had success using an air fryer, which is a great way to bring back those crispy edges.
More pancake recipes to try
Buckwheat Pancakes (gluten free) Kefir Pancakes Oladi Healthy Oatmeal Pancakes Classic American Pancakes
