Blini (or Bliny) are thin Russian pancakes similar to the French crepe. They are traditionally baked in large quantities during Maslenitsa – also known as Pancake Week – the last week before Lent.

In the old days, blinis were used to celebrate the coming of Spring and to mark the end of Winter. By baking and sharing the delights with family and neighbors, the main ingredients used for blini (milk, eggs, buckwheat flour) would not have a chance to spoil with the arrival of warmer weather.


Today, blinis are often served with sour cream, red and black caviar.

  • 1 c flour.
  • 3 c milk.
  • 1/2 ts soda.
  • 2 tb vegetable oil.
  • salt and sugar to taste.
  • 2-3 eggs.


  • Mix eggs with 3 cups of milk.
  • Add salt and flour and mix thoroughly.
  • The dough can be drained so that there are no flour lumps in it.
  • Pour vegetable oil into a saucer.
  • Peel an onion and cut it into 2 parts; take one part with a fork and dip it in oil.
  • Use it every time for greasing the pan with vegetable oil. Heat the pan.
  • Grease it.
  • Pour thin layer of batter evenly.
  • Add more flour if you are not successful with thin bliny.
  • Cook until light brown, about 2 minutes on each side.
  • Bliny can be served with butter, sour cream, black or red caviar, fillet of sturgeon, lox, and salmon.