Russian Blini with Chicken and Dill Stuffing
Equipment
- Mixing bowls One large for the batter and one medium for the filling.
- Whisk To ensure a lump-free batter.
- Non-stick skillet or crepe pan A 9 or 10-inch pan works perfectly. You can also use a well-seasoned cast iron skillet.
- Spatula A thin, wide spatula helps in flipping delicate blinis.
- Ladle or Measuring Cup For pouring consistent amounts of batter.
- Knife and Cutting Board For prepping ingredients.
- Sauté pan For cooking the onion and warming the filling.
Ingredients
For the Blini (Russian Crepes)
- 2 cups whole milk warm
- 3 large eggs
- 1 cup all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon salt
- 3 tablespoons melted butter plus more for frying
- ½ teaspoon baking powder optional, for extra fluffiness
For the Chicken and Dill Stuffing
- 2 cups cooked chicken breast or thighs finely shredded
- 3 tablespoons fresh dill finely chopped
- 1 small onion finely diced
- 2 tablespoons sour cream
- 2 tablespoons cream cheese optional, for extra creaminess
- Salt and pepper to taste
- 1 tablespoon butter or oil for sautéing onion
Optional Toppings
- Sour cream classic and traditional
- Melted butter
- Fresh dill sprigs
- Pickled cucumbers on the side
- Red caviar for an elevated, luxurious touch
Instructions
Make the Blini Batter
- Start by whisking the warm milk, eggs, and sugar in a large bowl. Slowly add the flour and salt, whisking until smooth. Stir in the melted butter. Let the batter rest for about 10–15 minutes. This rest helps the flour fully hydrate, giving you soft, pliable blinis.
Optional Tip: For an airier texture, you can add ½ teaspoon of baking powder or a splash of sparkling water.
Cook the Blinis
- Heat a non-stick skillet over medium heat and brush it lightly with butter. Pour in about ¼ cup of batter and swirl to coat the pan evenly. Cook until the edges start to brown and the center sets—about 1 to 2 minutes. Flip gently and cook the other side for another 30 seconds.
- Transfer to a plate and keep warm under a kitchen towel. Repeat until all batter is used. You should have 8–10 blinis.
Prepare the Chicken and Dill Filling
- In a skillet, heat butter over medium heat and sauté the diced onion until translucent and golden. In a bowl, mix the cooked chicken, dill, sautéed onion, sour cream, and cream cheese (if using). Season with salt and pepper. Stir until well combined and warm the mixture if it’s not already.
Fill and Roll the Blinis
- Place a blini on a flat surface. Spoon 2–3 tablespoons of filling onto the lower third of the crepe. Fold the bottom up over the filling, then fold in the sides and roll up like a burrito.
Note: This is similar to the technique used in a classic blinchiki recipe—another Russian crepe-style dish often filled with meat, mushrooms, or cottage cheese.
Pan-Fry for a Golden Finish (Optional)
- Though optional, pan-frying the filled blinis gives them a delicious golden crust. Heat a little butter in a pan and lightly sear the rolled blinis for 1–2 minutes on each side until golden brown.