Blini

Blini occupy a special place in Russian cuisine and festive traditions, above all during Maslenitsa. For fillings, thin pancakes are usually used: meat, cottage cheese, mushrooms, or fish are wrapped in them, then folded into an envelope or rolled into a tube. As early as the beginning of the 19th century, pancakes with cottage cheese filling were prepared, which after folding were fried in oil. Today, sweet and savory variants are served for breakfast, as an appetizer, or as a standalone dish.

Blini (singular: blin) are thin Russian pancakes similar to crepes. They are usually round, soft, and can be slightly thicker than French crepes if yeast is used. Blini have been part of Russian cuisine for more than a thousand years, with roots in very old Slavic cooking traditions. Since pagan times they have been connected with Maslenitsa, the spring one-week festival that symbolizes the end of winter. Their round, golden shape made them a symbol of warmth, life and harvest. During Maslenitsa blini are eaten every day and can be found in every Russian cafe and restaurant. For the rest of the year, it’s commonly a breakfast dish. Traditional Russian blini are served with both savory and sweet fillings and toppings. The classic savory options include sour cream, caviar, smoked salmon, mushrooms, meat. Sweet versions are commonly filled or topped with jam, chocolate, berries or cottage cheese with raisins.

Originally, blini were prepared without fillings, as a standalone dish. Later, people began wrapping various fillings inside them—ranging from berries and vegetables to meat and fish. The batter itself can also vary greatly, as there are countless recipes. However, it should definitely be slightly sweet and airy

represented by

Roman Chistov

cooking
time 60 min

difficulty
level Easy

key
ingredients 9

Ingredients

milk

800 g

water

350 g

dry yeast

5 g

salt

5 g

sugar

20 g

wheat flour

450 g

vegetable oil

20 g

eggs (use about 110 g of beaten egg mixture)

2-3 pcs

vanilla extract OR vanilla sugar (not vanilla flavoring) - used only for sweet versions

Sweet cottage cheese filling with citrus zest and vanilla

сottage cheese (5-9% fat)

400 g

sour cream 20-30%

60 g

granulated sugar

50 g

melted butter

20 g

pure vanilla extract 1 ml or vanilla sugar

5 g

grated lemon zest

5 g

raisins (optional)
(soaked in warm water, then drained)

30 g

Savory meat filling for bliny

ground beef

450 g

onion (finely diced)

150 g

butter or vegetable oil

30 g

salt

6 g

black pepper

2 g

water (optional, for juiciness)

40 g

Portions: 25 blini

Recipe

Heat milk and water together to about 40 °C.

Add dry yeast, salt, sugar and flour; mix until smooth.

Add vegetable oil and 110 g of beaten egg; mix well. Add vanilla extract or vanilla sugar – if using.

Stir with a hand mixer until smooth, then let the batter rest in a warm place for about 30 minutes.

Heat a non‑stick pan over medium‑high heat, lightly oil if needed. Pour a ladle of batter onto the pan and cook until bubbles form and the edges start to dry; flip and cook the second side until golden.

Fillings and toppings for blini

In Russia they are often served plain with butter, sour cream, caviar, or smoked fish. A hot blin topped with sour cream and a spoon of black caviar is not only a luxurious treat but unbeatable Russian classics of all times. Usual sweet toppings are melted chocolate, fruit and berry jams or fresh berries with vanilla sauce.

A stuffed version rolled or folded and then pan‑fried or baked is often called blinchiki. So if you add one of the fillings to blin it will immediately become blinchik.

Sweet cottage cheese filling with citrus zest and vanilla

Place cottage cheese, sour cream, sugar, beaten egg and melted butter in a bowl. Whip with a hand mixer or whisk until smooth and creamy. Add vanilla extract (or vanilla sugar) and grated citrus zest; mix well. If using raisins or dried fruit, add and gently fold in. Taste and adjust sugar or vanilla if needed. Use it to fill warm bliny immediately, or chill briefly if you want it a bit firmer. Put a couple of tablespoons of filling on a blin and roll it.

Savory meat filling for bliny

10.

Melt butter or heat oil in a pan over medium heat. Add diced onion and cook until soft and lightly golden, about 3-5 minutes. Add ground meat; break it up and fry until fully cooked and browned, about 8-10 minutes. Season with salt and pepper. If you want a juicier filling, add water and cook 1-2 minutes more. Let the filling cool slightly, then use it to fill bliny and fold into envelopes or triangles.

where
to try

DR. Zhivago

Moscow

Dr. Zhivago is a grand café on the ground floor of the historic Hotel National, with views toward the Kremlin and Manege Square, and a recommendation from the Michelin Guide. The main hall displays reproductions of major Soviet-era paintings — Malevich, Petrov-Vodkin, Deineka, Samokhvalov — while an inner room takes its black-lacquer, gold-ceilinged look from Palekh lacquer boxes. The menu reworks Russian classics such as pozharsky cutlets, sturgeon aspic, and caviar service, backed by a vodka bar of polugar, samogon, and infused spirits.

Kultura Vstrechi

Moscow

An elegant restaurant with a warm, welcoming atmosphere that blends contemporary cuisine with a carefully curated wine and cocktail program. It is designed for relaxed gatherings, long conversations, and memorable dining experiences.

CDL (Central House of Writers)

Moscow

A grand restaurant at the Central House of Writers on Povarskaya Street — a historical, architectural, and gastronomic landmark of the city. The kitchen serves lavish Russian cuisine, sometimes in an author’s interpretation by Chef Fyodor Verin. Classic beef stroganoff or Pozharsky cutlets sit harmoniously alongside sorrel shchi with pastrami.