Thin Slavic Blini: Soft, Lacy Crepes with Sweet or Savory Fillings

Blini are thin Slavic crepes — not thick American pancakes. We often eat them for a slow weekend breakfast with sour cream, condensed milk, or jam. But they’re not only sweet: we also love them with salted fish, cream cheese, caviar, or even chicken.

4.8

Kseniia Mishchenko

Verified Host

Sweden

6 years experience

Russian

English

Many people try to cook Slavic dishes at home, but it’s hard to know what the real recipe should be, how the dough or filling should feel, and what the final dish is actually supposed to taste like. That’s where I can help. In my classes, you’ll learn Slavic comfort food step by step: blini, pelmeni, pirozhki, chebureki, Chicken Kyiv, pies, syrniki, borscht, and more. I’ll show you the small details that make a big difference — how to shape, seal, fry, boil, season, and serve these dishes properly. The goal is not just to follow a recipe once, but to understand the technique, avoid common mistakes, and recreate the same taste again at home. After each live session, you’ll also receive a detailed written recipe so you can make the dish again with confidence.

General Info & Pricing

60 Mins

Session Duration

60 Mins

Session Duration

beginner

Level

beginner

Level

$27

Private Session

$27

Private Session

$15

Group Class

$15

Group Class

Ingredients

2 full tbsp all purpose flour

250 ml of warm milk (not super hot but warm to dissolve everything in)

2 tbsp of potato of corn starch

a pinch of salt

1/2 tbsp sugar (if you make sweet blini)

2 tbsp melted butter (should be easily dissolved in) + extra butter for frying

2 big eggs or 3 small

ingredients for serving - sweet or savory

Tips & Swaps

Prepare and measure all ingredients before the class starts. This will make the session much smoother, and you’ll be able to follow each step without stopping to search for ingredients, wash vegetables, or measure flour in the middle of cooking. To make blini, you need a little practice: the main trick is knowing when to flip them. I use a special crepe/blini pan with very low sides, which makes it much easier to lift and turn each blin without tearing it.

Preparation

Tools: - frying pan (I use cast iron) - a whisk to beat the ingredients - a ladle for pouring the mixture into the pan - a spatula for flipping pancakes - a big plate to keep them all together Prepare any fillings or toppings you want to use before the class. Be prepared for the mixture to seem too runny—that’s normal. For sweet blini, prepare toppings like condensed milk, sour cream, jam, berries, honey, or anything else you’d like to serve them with. For savory blini, you can prepare things like salted salmon with cream cheese, ham and cheese, bacon, mushrooms, eggs, or herbs.