Blinchiki are a crepe style Russian pancake you can dress up in your favorite way. Chocolate, jam, whipped cream...you'll love them!
Blinchiki are thin Russian pancakes that my family loves. I serve them for breakfast and fill them with chocolate hazelnut spread or raspberry jam. While they are fancy enough to serve at a brunch, they are easy to make and you can fill them with whatever you like. I personally prefer a sweet filling but they are great with a savory cheese or meat filling too. These crepes are versatile enough to make for breakfast, lunch, dinner or an appetizer.
Most likely you have probably had a version of blinchiki. While this is the name used for Russian crepes, they are also sometimes called blini or blintzes. They are very popular in the eastern European food communities. So the fillings can vary depending on who is making these wonderful thin pancakes.
Blinchiki are easy to make but here are a few tips to make the most delicious and lacey crepes:
- Make the batter in a blender. This insures no lumps and the crepes are thin and delicate.
- Let the batter rest for at least ten minutes before the crepes are cooked. The batter can be made several hours in advance also or even the night before. Just make sure to refrigerate if the batter is made more than thirty minutes in advance.
- Use a crepe pan or a small nonstick frying pan so the crepes are easy to handle and turn. Make sure to coat the pan with butter. Once you make a few crepes, you will have the hang of it. Don’t get discouraged if the first ones you try are not perfectly shaped.
- A spatula is the perfect tool to turn the crepes and don’t be afraid to use your hands to guide them.
The fillings for these blinchiki are endless. It could be as simple as sour cream or store bought jelly but you could also make something as decadent as chocolate raspberry pudding or homemade apricot jam. If you are doing a sweet filling, try topping them with whipped cream to make them extra special.
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