Russian Crepes (Bliny)



A great idea for weekend breakfast or dessert. These crepes can be filled with just about anything: jam, fruit, cheese, caviar...

Russian Crepes (Bliny)


Prep time
20 minutes
Cook time
20 minutes
Total time
40 minutes


3⁄4 teaspoons
1 tablespoon
2 cups
2 cups
3 tablespoons
vegetable oil
butter (softened, for brushing)
vegetable oil (for greasing)


1. In a large mixing bowl, whisk together eggs, salt, sugar and milk.
2. Gradually whisk in flour until the batter is smooth; stir in oil.
Russian Crepes (Bliny) photo instruction 1
3. Let the mixture rest for about 15 minutes.
4. Heat a skillet over medium-high heat. Grease it with a small amount of oil applied with a brush or paper towel.
5. Pour in or scoop the batter (I usually use a ladle), using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion, so that the bottom surface gets coated evenly.
Russian Crepes (Bliny) photo instruction 2
Russian Crepes (Bliny) photo instruction 3
6. When the bottom is light brown (after about a minute or less), loosen crepe with a spatula, flip and cook the other side.
Russian Crepes (Bliny) photo instruction 4
7. Place the crepe onto a serving plate. Brush it with a small amount of softened butter.
8. Repeat this process with the remaining batter (if necessary, regrease your skillet). Place each new crepe on top of the previous.
9. Fill crepes with your favorite fruit, jam, cheese, caviar or even meat and serve.
Russian Crepes (Bliny) photo instruction 5


This was the 2nd recipe that I tried from this website (the first one was Green Beans with Mushrooms and Onions) and both turned out so well! Will definitely try to cook something else, thanks for such a great website! As for crepes, I made a little change by adding a sprinkle of cinnamon and a dash of vanilla extract. Good consistency and perfect flavor.
That was my first attempt to make crepes. These crepes were perfect, very easy to make, thin and without clumps. My kids loved these. I served them with cream cheese frosting and raspberries. Thanks for the recipe!
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