Rating: 4.84 stars
49 Ratings
  • 5 star values: 42
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Widely popular Russian dish, especially eaten during the Maslenitsa festival in Russia. All kinds of fillings are possible--sweet or savory.

Recipe Summary test

prep:
15 mins
cook:
30 mins
additional:
20 mins
total:
1 hr 5 mins
Servings:
8
Yield:
32 blini
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.

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  • Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.

  • Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.

  • Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.

  • Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.

  • Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.

Cook's Notes

Rub the pan with butter or lard after frying every 4 blini. Don't worry if the first few don't turn out right; you'll get the hang of it.

Suggested fillings: cooked ground meat, mashed potatoes with onion, berries, or chocolate sauce.

Nutrition Facts

525 calories; protein 14.4g; carbohydrates 57.1g; fat 26.4g; cholesterol 153.3mg; sodium 378.3mg. Full Nutrition
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Reviews (53)

Most helpful positive review

Rating: 5 stars
04/30/2011
Wonderful! I followed the recipe exactly, except I did not have citric acid powder so I substituted the juice of 1/2 a lemon. They were flavorful, tender, and disappeared faster then you could say breakfast. Read More
(139)

Most helpful critical review

Rating: 3 stars
09/30/2015
It was bland and tasted doughy. The quantity was also gargantuan so if you do make it consider cutting the recipe in half. Read More
(1)
49 Ratings
  • 5 star values: 42
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/30/2011
Wonderful! I followed the recipe exactly, except I did not have citric acid powder so I substituted the juice of 1/2 a lemon. They were flavorful, tender, and disappeared faster then you could say breakfast. Read More
(139)
Rating: 5 stars
03/02/2011
and 5 starts from me! SOOOOO TASTY!!!;) Read More
(44)
Rating: 5 stars
05/01/2011
totally awesome!! just when cooking i used 1/2 teaspoon of butter for every pancake and once it was cooked i spread butter on top of it. Read More
(41)
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Rating: 5 stars
06/25/2013
These taste just like the best blini I've enjoyed in Ukraine. I like them best Ukrainian style, filled with red caviar and rolled cigar-shaped. Also delightful filled with salt-cured or smoked salmon and a dab of sour cream, garnished with fresh dill. Any fresh or smoked fish is good in blini. Rolled or folded around any kind of fish spread is delightful. And of course, the best of all is black caviar such as ossetra or beluga, and served with icy cold vodka as a snack or appetizer. Crumbled Bulgarian feta and chopped fresh dill is a tasty budget filling. Like other reviewers, I've used lemon juice in them. I strongly object to substituting oil for butter, reducing the amount of butter, or using any kind of reduced fat milk, which affects the flavor negatively. If you want to taste Eastern Europe when you eat them, follow the directions exactly. Read More
(41)
Rating: 5 stars
11/08/2011
These were delicious and fun to serve to guests. I served them with hot cooked apples with cinnamon and 1 T. of cream cheese mixed in per 1 cup of apples. Also had maple syrup and strawberry syrup and whipped cream at the table. I taught the houseguests how to fold the blini for fun and then everyone ate them however they wanted--folded rolled flat.....whatever. Delicious. Read More
(34)
Rating: 4 stars
04/02/2012
Great taste but yielded over 100 blinis and it took me over two hours to cook (prep time was quick but cooking over 100 blinis was exhausting becuase you cannot look away even for a second). I made the following cahnges to lower the amount of fat and calories:1% milk instead of regular and I did not use any butter at all as I made them on VillaWare Crepe Maker that has a non-stick coating that requires no butter or cooking spray at all. Also very importantly instead of adding 1/8 citric acid powder I added a few drops of fresh lemon juice into the spoon with baking soda before adding it in just enough for the soda to bubble up - to eliminate the baking soda taste. Read More
(28)
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Rating: 5 stars
03/16/2013
I live in Russia and I've tried many blini recipes from Russian websites. Maybe I'm just bad with grams and ml but none of those recipes turned out as good as this one!! I halved the recipe (only 2 eggs) and added a little extra water. I used a tiny bit of vinegar instead of the citric acid. Russian boyfriend approves!! Thank you!! We're ready for Maslenitsa tomorrow:) Absolutely delicious!! Read More
(25)
Rating: 5 stars
06/15/2011
Very good!! You can get really creative with these.;) Read More
(18)
Rating: 4 stars
06/05/2012
I used veg oil instead of butter to fry them in. Just enough to lightly cover the bottom of the pan. Buttering each final blin is a good idea to keep them from drying out on the edges. Yes this recipe produces a TON of blini but they disappear quickly too. Lemon juice instead of citric acid powder works well and I felt that the sugar and salt amounts could have been doubled. They tasted under seasoned to me. I will make these again next time they will come out perfect. Serve them in true Russian fashion with honey or jam and sour cream or caviar. Read More
(8)
Rating: 3 stars
09/30/2015
It was bland and tasted doughy. The quantity was also gargantuan so if you do make it consider cutting the recipe in half. Read More
(1)