Russian crepes (blinis)


We’ve been meaning to post this recipe for a while… but in the meantime, Greg has been perfecting it, and we think it’s now ready to stand up to (and beat) the French crepes. These crepes are a great base for nearly any ingredients… we enjoy them savory (with eggs, pate, ground beef, or vegetables) or sweet (with fruit, condensed milk, sugar, ice cream, etc.)


  • 3 eggs
  • 1.5 cups of flour
  • pinch of baking soda
  • 1 tsp salt
  • 1.5 tbsp sugar
  • 400 ml milk
  • 100 ml of seltzer
  • 2 tbsp Canola oil


  • Beat eggs
  • Add milk, seltzer, salt, sugar, baking soda, and whisk
  • Slowly add in flour while whisking, 1/2 cup at a time
  • Whisk in oil
  • Pre-heat pan to medium heat
  • Add oil to ensure crepe doesn’t stick
  • Spoon in about one ladel of liquid, turning pan to let it spread out evenly
  • Pan should be hot enough for the batter to near-instantly start cooking with small bubbles
  • Flip after about 1 minute

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