Russian Blini (Stuffed Pancakes)

If you’ve never had Russian blini, you’re in for a treat! Imagine the fluffiest, golden-brown pancakes with crispy edges, stuffed with savory fillings or sweet surprises. These little delights are often associated with Maslenitsa, a traditional Russian holiday celebrating the end of winter, but trust me—blini are so good, they deserve to be enjoyed year-round.

Whether you serve them with creamy sour cream and fresh herbs, or fill them with rich smoked salmon and caviar, Russian Blini (Stuffed Pancakes) are the perfect bite-sized indulgence. Think of them like pancakes, but with a whole new twist—and packed with flavor. This recipe is a celebration of indulgence and versatility, with endless options for fillings that’ll make everyone at the table swoon.

You’re going to love how easy these blini are to whip up! With simple ingredients and just a few steps, you’ll have a batch of golden blini ready to be stuffed with whatever your heart desires. Let’s get started, shall we?

Why You’ll Love Russian Blini (Stuffed Pancakes)

Versatile and Customizable:

The best part about blini is their flexibility. You can go savory with fillings like cheese, mushrooms, or smoked salmon, or go sweet with jam, berries, or Nutella. The base pancake itself is light and delicate, allowing any filling to shine. The possibilities are endless!

Crowd-Pleasing:

Whether you’re hosting a brunch, a holiday gathering, or just making dinner for the family, blini are sure to be a hit. Their delicate texture and flavor make them approachable to anyone, and they’re fun to eat too!

Quick and Easy:

Don’t let the stuffed part fool you—these are not difficult to make. The batter comes together quickly, and the cooking process is as easy as flipping pancakes. In about 30 minutes, you’ll have a stack of blini ready to be filled and devoured.

Elegant and Festive:

Even though these little pancakes are easy to make, they look and feel special. The lightness of the blini, combined with your choice of decadent fillings, gives them an elegant touch. Perfect for impressing guests or making any meal feel like a celebration.

Ingredients

Here’s everything you need to make these delicious, pillowy Russian blini:

For the Blini (Pancakes):

• All-Purpose Flour: The base of your batter, providing structure and softness.
• Baking Powder: A little bit of baking powder helps create those fluffy, airy pockets inside the blini.
• Salt: A pinch of salt to balance the sweetness and bring out the flavors.
• Eggs: Eggs will give the batter richness and help it hold together as you cook.
• Milk: Whole milk works best for a creamy texture, but you can use any milk you prefer.
• Butter: Melted butter makes these blini rich and flavorful.
• Sugar: A touch of sugar to balance the savory fillings, but you can adjust based on the filling you choose.
• Vanilla Extract: For a subtle sweetness that pairs well with both sweet and savory fillings.

For the Fillings (Suggestions):

• Smoked Salmon: A classic Russian topping. Rich, smoky salmon pairs beautifully with blini.
• Caviar: If you’re feeling extra fancy, top your blini with a dollop of caviar and sour cream for a luxurious treat.
• Cream Cheese or Soft Goat Cheese: Great for a creamy, tangy filling that complements the lightness of the blini.
• Fresh Herbs: Dill, parsley, or chives work wonders with savory fillings.
• Mushrooms: Sautéed mushrooms with onions and garlic make for a hearty, savory filling.
• Jam or Nutella: For a sweet filling, go for strawberry jam, blueberry jam, or Nutella for a rich, indulgent treat.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Here’s how you make these fluffy, golden Russian blini:

Make the Blini Batter:

1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
2. Whisk Wet Ingredients: In another bowl, whisk the eggs, milk, melted butter, sugar, and vanilla extract until well combined.
3. Combine Wet and Dry Ingredients: Slowly add the wet ingredients to the dry, stirring until the batter is smooth and free of lumps. If the batter feels too thick, add a little more milk to achieve a pourable consistency, similar to pancake batter.
4. Rest the Batter: Let the batter sit for about 10-15 minutes. This helps the flour absorb the liquid and creates a fluffier texture when cooked.

Cook the Blini:

1. Heat Your Pan: Preheat a non-stick skillet or griddle over medium heat. Brush the surface lightly with butter or oil.
2. Cook the Blini: Pour about 1/4 cup of batter onto the skillet for each blini, spreading it into a small circle. Cook for about 1-2 minutes or until bubbles begin to form on the surface. Flip the blini and cook for another 30 seconds to 1 minute, until golden brown on both sides.
3. Set Aside: Transfer the cooked blini to a plate and cover with a clean towel to keep warm while you cook the rest.

Stuff the Blini:

1. Choose Your Fillings: Once all the blini are cooked and slightly cooled, it’s time to stuff them! Spread a thin layer of your chosen filling (like cream cheese, smoked salmon, or sautéed mushrooms) onto one side of the blini.
2. Roll and Serve: Roll up the blini gently, making sure the filling stays inside. You can also fold the edges if you prefer to create a pocket-style blini instead of a roll.
3. Serve Immediately: Serve the stuffed blini warm with additional toppings like sour cream, fresh herbs, or a squeeze of lemon.

How to Serve Russian Blini (Stuffed Pancakes)

These blini are perfect for brunch, dinner, or even a fun party platter! Here are some ideas to make them even more memorable:

With Sour Cream and Fresh Herbs:

The traditional Russian way to serve blini is with a dollop of sour cream and a sprinkle of fresh dill, parsley, or chives. The creaminess of the sour cream complements the softness of the blini beautifully.

As a Starter:

Stuffed blini make a great starter for a fancy dinner. Serve them as bite-sized treats with a side of smoked salmon, caviar, or goat cheese.

For Brunch:

Pair with fresh fruit, a light salad, or a citrusy drink like a mimosa for an elegant brunch spread.

With Tea or Coffee:

These blini are perfect with a cup of strong tea or coffee—just like the Russians do! Serve them as a mid-afternoon snack or dessert to accompany your favorite brew.

Additional Tips

Make-Ahead:

You can make the blini ahead of time, stack them with parchment paper between the layers, and refrigerate them for up to 2 days. Reheat them gently in a pan or the microwave before stuffing.

Gluten-Free Option:

To make these blini gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. The texture might vary slightly, but they’ll still be soft and delicious!

Sweet Fillings:

If you’re going the sweet route, you can stuff these blini with Nutella, mascarpone cheese, or even warm fruit compotes like apple cinnamon or raspberry.

Freezing:

Blini freeze wonderfully! After cooking, let them cool, stack them with parchment paper in between, and store them in an airtight container or freezer bag. When ready to eat, simply thaw and reheat!

Avoid Overcrowding the Pan:

To ensure your blini cook evenly and become beautifully golden, avoid overcrowding the pan. Cook them in batches if necessary.

FAQ Section

Q1: Can I make these blini ahead of time?

A1: Yes! You can make the blini ahead of time and store them in the fridge for 2-3 days or freeze them for up to 1 month. Just reheat before stuffing.

Q2: Can I use a different flour for these blini?

A2: Yes! You can use whole wheat flour, gluten-free flour, or even buckwheat flour for a more traditional Russian taste.

Q3: What’s the best way to fill Russian blini?

A3: The best part about blini is their versatility! You can go savory with smoked salmon, cheese, or mushrooms, or sweet with jam, Nutella, or whipped cream.

Q4: How do I keep the blini warm while I cook them?

A4: Place the cooked blini on a plate and cover them with a clean kitchen towel. You can also place them in a warm oven (set to the lowest temperature) to keep them warm.

Q5: Can I use other fillings besides smoked salmon or caviar?

A5: Absolutely! Try sautéed spinach and cheese, roasted vegetables, or even a creamy chicken filling for something hearty. Sweet fillings like Nutella or whipped cream are also a hit!

Q6: Can I make these blini without eggs?

A6: Yes! You can substitute the eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water = 1 egg) or a store-bought egg replacer.

Q7: What’s the best pan for

making blini? A7: A non-stick skillet or a griddle works best to get those golden edges without sticking. If you have a Russian blini pan, that’s even better!

Q8: How thick should the batter be?

A8: The batter should be slightly thicker than pancake batter, but still pourable. If it’s too thick, just add a little more milk to get the right consistency.

Q9: Can I stuff blini with sweet fillings?

A9: Definitely! Jam, whipped cream, Nutella, or fresh fruit work beautifully as sweet fillings. Don’t forget a dusting of powdered sugar on top for a lovely finish.

Q10: Can I serve blini as appetizers?

A10: Absolutely! Stuff them with savory fillings like cheese or smoked salmon and serve them as bite-sized appetizers at your next gathering.

Conclusion

These Russian Blini (Stuffed Pancakes) are perfect for any occasion. Whether you go savory or sweet, these little golden pancakes are always a crowd-pleaser. So next time you’re in the mood for something truly special, give these blini a try—your taste buds will thank you!

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