Russian Crepes Blini
Make thin and delicate Russian crepes with our easy, no fail recipe.
Servings: 6 people
Equipment
- This is an affiliate link.blender
- This is an affiliate link.Cast iron skillet
Ingredients
- 220g/2 cups flour
- 875ml/3½ cups buttermilk or kefir
- 2 eggs
- 3 tbsp vegetable oil
- ½ tsp baking soda
- 1 tbsp sugar
- 1 tsp salt
Instructions
For the Blender Method
- Add all ingredients in the order listed to the blender and blend until smooth.
For the bowl and whisk method
- In a large mixing bowl mix eggs, flour, 250ml/1 cup of buttermilk, baking soda, oil, sugar and salt with a whisk. It's important to incorporate liquid gradually to avoid lumps. When the mixture is smooth and lump free, add remaining buttermilk.
Cooking Bini
- The consistency of the batter should be the same as of heavy cream. Let stand for 20 minutes. You should see small bubbles on the surface of your batter.
- Preheat your non-stick frying pan on medium heat and grease it with an odourless oil. ( I usually put some oil on a paper towel and rub the frying pan with it to ensure even coating.)
- With a ladle or a measuring cup pour 125ml/1/2 cup of batter in the pan and tilt the pan slightly so batter runs to the edges forming a thin and round crepe. Cook it until the top of the crepe looks dry, then flip with a spatula and cook for 1 minute longer. (See photos in post for reference.)
- Remove to a platter and spread a little butter if desired. Repeat with the next crepe and continue cooking until all batter is used. Stack the crepes on top of each other.
Video
Nutrition
Calories: 325kcal | Carbohydrates: 41g | Protein: 11g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 661mg | Potassium: 254mg | Fiber: 1g | Sugar: 9g | Vitamin A: 310IU | Calcium: 175mg | Iron: 2mg