If there’s one thing that brings back warm memories of a cozy Russian breakfast, it’s the comforting aroma of thin Russian crepes — also known as blinchiki — sizzling gently in a buttered pan. These delicate crepes, folded around a filling of sweet jam and creamy cottage cheese, are a nostalgic staple in many Eastern European kitchens. Whether you grew up enjoying these on weekend mornings or you're discovering them as part of your exploration of Russian recipes, this dish offers a perfect balance of sweet and tangy, soft and creamy. They’re not only an ideal breakfast treat but also versatile enough to serve as dessert or even a light dinner. This is the kind of blini recipe that feels both luxurious and homey — a shining example of Russian comfort food at its best.
Thin Russian Crepes with Jam and Cottage Cheese (Blinchiki)
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Breakfast, Dessert
Cuisine Russian
Mixing bowls One for the batter, another for the filling.
Whisk For blending the batter smoothly.
Blender (optional) Helps make the batter ultra-smooth if you prefer.
12-inch non-stick skillet or crepe pan A must for achieving thin, evenly cooked crepes. You can also use a cast iron skillet if you’re comfortable with temperature control.
Ladle or Measuring Cup To portion out batter evenly.
Rubber spatula or offset spatula For flipping the crepes gently without tearing.
Pastry Brush To butter the crepes after cooking.
Serving plate & foil To keep the cooked crepes warm.
For the Crepes (Blinchiki)
- 2 large eggs
- 2 cups whole milk room temperature
- 1 cup all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 tablespoon vegetable oil plus more for greasing the pan
- 1 teaspoon vanilla extract optional for sweetness
- Butter for brushing the finished crepes
For the Filling
- 1½ cups full-fat cottage cheese
- 2 tablespoons sour cream adds creaminess
- 2 tablespoons sugar adjust to taste
- ½ teaspoon vanilla extract
- Fruit jam of choice strawberry, raspberry, apricot, cherry — go wild!
Optional: lemon zest or cinnamon for added flavor
Make the Crepe Batter
In a large bowl, whisk together the eggs, milk, sugar, salt, and vanilla extract. Slowly sift in the flour while whisking continuously to avoid lumps. Finally, stir in the vegetable oil. The batter should be very thin, almost the consistency of heavy cream. If you prefer, blend the mixture for 15 seconds for a smooth consistency. Let the batter rest for at least 10 minutes — this helps reduce bubbles and allows the flour to hydrate.
Prepare the Cottage Cheese Filling
While the batter rests, combine cottage cheese, sour cream, sugar, and vanilla extract in a bowl. Mix well until creamy. For a smoother texture, you can mash it lightly with a fork or pulse it in a food processor. Add lemon zest or a pinch of cinnamon if desired. Set aside.
Cook the Crepes
Heat a non-stick skillet over medium heat. Lightly grease it with a touch of oil. Once hot, pour about ¼ cup of batter into the center and quickly swirl the pan to spread the batter into a thin circle. Cook for 1 to 1½ minutes or until the edges lift slightly and the underside is lightly golden. Flip with a spatula and cook the other side for 30 seconds. Transfer to a plate and brush with a little butter. Repeat until all batter is used.
Fill and Roll
Lay a crepe flat and spread a heaping tablespoon of the cottage cheese mixture in the center. Add a small dollop of your favorite jam. Fold the crepe like a burrito: bottom up, sides in, and then roll. Alternatively, roll into a log or triangle — dealer’s choice!
Optional: Light Fry or Bake for Extra Texture
For a crispy edge, you can lightly fry the stuffed crepes in butter until golden on both sides. This turns them into russian stuffed pancakes recipe style — a true comfort dish. Or, place them in a buttered baking dish and warm in the oven for 10 minutes at 350°F.
Serve
Serve warm with extra jam, a dusting of powdered sugar, or a drizzle of honey. If you're going savory, you can skip the jam and sugar and replace the filling with herbed cottage cheese or smoked salmon and dill for a russian savory pancake recipe twist.
Pairings
These Russian crepes blini are incredibly flexible. For a traditional Russian breakfast feel, serve them with a cup of strong black tea sweetened with lemon and sugar. Or pair with a rich, dark coffee if you're leaning European.
Want to go beyond breakfast? Try these pairings:
- Fruit Compote or Stewed Berries – To match the sweet filling and elevate the flavor.
- Smoked Meats or Fish – Especially if serving them savory-style. Smoked salmon, sour cream, and dill make a luxurious combo.
- Sour Cream & Honey – A traditional topping often used in both sweet and savory Russian dishes.
- Sparkling Wine or Mimosa – Perfect for brunch gatherings.
FAQs
1. What kind of cottage cheese should I use?
Use full-fat or farmer’s cheese for the best creamy texture. You can also use quark or a mix of ricotta and cottage cheese if you want it extra smooth.
2. Can I use a different filling?
Absolutely. While jam and cottage cheese are classic, Nutella, caramelized apples, or savory fillings like mushrooms and cheese are delicious. This flexibility is why it’s one of the most beloved crepe recipes in Russian households.
3. Are these the same as sirniki russian cheese pancakes?
No — sirniki are thicker, pan-fried cheese pancakes made primarily from farmer's cheese. They’re another delicious staple, but they’re not crepes. Still, if you're exploring traditional russian cheese pancakes, be sure to try sirniki next!
4. Can I make these ahead of time?
Yes. You can make the crepes ahead and store them in the fridge for up to 3 days. Stack with parchment paper between each to prevent sticking. Reheat and fill just before serving.
5. Are these like American pancakes?
Not really. These are much thinner and closer to French-style crepes. However, they belong to the same family of simple russian pancakes recipe variations and are a staple in many Russian breakfast pancakes traditions.
