crepes or blini

• Prep Time: 15 minutes
• Rest Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 55 minutes

Yield

Makes 12–14 crepes or 16–18 small blini

Ingredients

Batter

• 2 cups all-purpose flour
• 2 large eggs
• 2 cups whole milk
• ½ cup water
• 2 tablespoons melted unsalted butter
• 1 tablespoon granulated sugar (optional for sweet crepes)
• ½ teaspoon salt
• 1 teaspoon vanilla extract (optional for sweet crepes)
• 1 teaspoon baking powder (for blini variation)

For Cooking

• Butter or neutral oil for greasing the pan

Optional Sweet Fillings

• Fresh strawberries
• Blueberries
• Bananas
• Nutella
• Lemon juice and sugar
• Whipped cream
• Maple syrup
• Honey
• Powdered sugar
• Berry jam

Optional Savory Fillings

• Smoked salmon
• Cream cheese
• Sour cream
• Ham
• Swiss cheese
• Scrambled eggs
• Sautéed spinach
• Mushrooms
• Fresh dill
• Chives

Equipment

• Mixing bowls
• Whisk or blender
• Fine mesh strainer (optional)
• Measuring cups and spoons
• Non-stick skillet or crepe pan
• Spatula
• Ladle

Instructions

Step 1: Prepare the Batter

In a large bowl, whisk together the flour and salt. If making sweet crepes, add the sugar as well.

In another bowl, beat the eggs with the milk, water, melted butter, and vanilla extract if using.

Gradually pour the wet ingredients into the flour while whisking continuously until smooth. For blini, whisk in the baking powder after the batter is fully combined.

If desired, strain the batter through a fine mesh sieve to remove any small lumps.

Step 2: Rest the Batter

Cover the bowl and refrigerate for at least 20 minutes.

Resting allows the flour to fully hydrate and relaxes the gluten, resulting in tender crepes or blini that cook evenly.

Step 3: Heat the Pan

Heat a non-stick skillet or crepe pan over medium heat.

Lightly grease the surface with butter or oil.

The pan should be hot enough that a drop of batter sizzles gently but does not burn immediately.

Step 4: Cook the Crepes

Stir the batter before using.

Pour about ¼ cup of batter into the center of the hot pan.

Immediately swirl the pan in a circular motion to spread the batter into a thin, even layer.

Cook for 1–2 minutes until the edges begin to lift and the underside is lightly golden.

Flip carefully using a spatula and cook for another 30–60 seconds.

Transfer to a plate and repeat with the remaining batter, lightly greasing the pan as needed.

Step 5: Cook the Blini

For blini, use about 2 tablespoons of batter for each pancake.

Cook over medium heat for 2–3 minutes until bubbles appear on the surface.

Flip and cook another 1–2 minutes until golden brown and cooked through.

Cooking Temperature

• Skillet Temperature: Medium heat (approximately 350°F / 175°C)

Avoid high heat, which can cause uneven browning and make the pancakes difficult to flip.

Tips for Success

• Rest the batter for the best texture.
• Stir the batter occasionally while cooking.
• Use a non-stick pan for easy flipping.
• Keep finished crepes warm under a clean towel.
• Add a splash of milk if the batter thickens while resting.

Delicious Serving Ideas

Sweet

• Nutella and sliced bananas
• Fresh berries with whipped cream
• Lemon juice and sugar
• Cinnamon apples
• Vanilla yogurt with honey
• Chocolate sauce and strawberries

Savory

• Smoked salmon, cream cheese, and dill
• Ham and Swiss cheese
• Scrambled eggs with spinach
• Chicken and mushrooms
• Roasted vegetables with goat cheese
• Turkey and avocado

Storage

Allow the crepes or blini to cool completely.

Stack them with parchment paper between each layer and store in an airtight container in the refrigerator for up to 3 days.

Freezing

Place parchment paper between each crepe or blini and freeze in a freezer-safe bag for up to 2 months.

Thaw overnight in the refrigerator before reheating.

Reheating

Skillet

Warm each crepe over medium-low heat for about 30 seconds per side.

Microwave

Heat in 15-second intervals until warmed through.

Oven

Wrap in foil and warm at 300°F (150°C) for 8–10 minutes.

Recipe Variations

Whole Wheat

Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor.

Gluten-Free

Use a high-quality gluten-free flour blend designed for baking.

Dairy-Free

Substitute almond, oat, or soy milk and use dairy-free butter.

Herb Blini

Add chopped dill, parsley, or chives to the batter for a savory twist.

Chocolate Crepes

Whisk 2 tablespoons of cocoa powder into the flour mixture for a rich chocolate version.

Common Mistakes to Avoid

• Skipping the batter resting time
• Using too much batter in the pan
• Cooking over excessively high heat
• Flipping before the edges are set
• Forgetting to lightly grease the pan between batches

Frequently Asked Questions

Can I make the batter ahead of time?

Yes. The batter can be prepared and refrigerated for up to 24 hours. Stir well before cooking.

Why are my crepes tearing?

The batter may be too thin, or the crepes may not have cooked long enough before flipping.

Can I make these without butter?

Yes. Replace the butter with a neutral cooking oil for a similar result.

Are crepes and blini the same?

They are similar but not identical. Crepes are very thin and flexible, while blini are generally smaller, thicker, and often served with savory toppings.

Nutrition Information (Approximate Per Serving)

• Calories: 170
• Protein: 6g
• Carbohydrates: 22g
• Fat: 6g
• Saturated Fat: 3g
• Cholesterol: 45mg
• Sodium: 190mg
• Fiber: 1g
• Sugar: 3g
• Calcium: 80mg
• Iron: 1.5mg
• Potassium: 120mg