Thin Russian Crepes with Jam and Cottage Cheese (Blinchiki)
Equipment
- 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.
Ingredients
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
Instructions
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.