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Blini (Russian crepes)

Margarita Gokun Silver from Spain

5 min
Cooks in
30 min
Country of origin

I lived in Russia between 2005 and 2009 and one time, for a long weekend, along with a few friends we went on a road trip to visit Pushkin’s estate. I don’t eat meat and traveling into the depth of the country meant surviving on either bread and butter or on an occasional plate of mashed potatoes. Russia’s diet is meat-heavy and innovation in cuisine isn’t common outside of Moscow and St Petersburg. Luckily, though, blini saved the day. Wherever we went, they were available on the menu in at least one restaurant. I ended up eating those Russian crepes for three days.


  • Eggs
  • Milk
  • Flour
  • Water


  • Mix eggs, milk, and flour into batter with consistency of kefir
  • Add water if necessary to thin the batter
  • Fry each crepe separately taking care to fill the entire pan


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