Healthy Lifestyle Made Simple

Vegan Blini (Russian Crepes)

Vegan Blini (Russian Crepes)

As a child of Russian parents, I grew up eating lots and lots of blini.

 

The best way I can describe blini are that they are thinner than pancakes and slightly thicker than crepes. The result is a 12-inch delicious diameter of delicious, very mildly sweet blend of a pancake and a crepe.

 

You can make them a savory or sweet meal, topping them with goodies like spinach and mushrooms or bananas and chocolate (my personal favorite).

Helpful Hints for a Better Batter

 

Keep out the lumps

 

While this is a very simple recipe, creating the right the batter can sometimes be a little tricky.

 

Adding the flour to the wet ingredients a little bit at a time will help create a smooth batter and an even texture. I recommend spooning the flour into the measuring cup and then adding it to the batter.

 

This will help ensure the correct amount of flour is being added to the recipe. Flour that has been tightly packed is more likely to have lumps and create a tougher batter.

 

 

Additionally, sifting the flour before adding it to the batter will help break up the lumps, as well.

 

If your batter is still lumpy no matter how much you mix it, do not give up just yet! Put it in the blender and blend on high for around 15 seconds. Alternatively, you can also use a hand mixer.

Soy and Oat Milk for the Win

 

Blini are often made with whole milk. In order to replicate them as best as possible, we need to use a plant milk that is fatty enough.

 

I love to use full-fat or extra creamy oat milk in this recipe. Regular soy milk works well, too. I like to make sure both have about 6% fat per cup in the nutrition profile.

 

It gives the blini a fuller, richer flavor that makes them oh so delicious.

 

You can certainly try this recipe with other plant milks, but you might want to add some more vegetable oil (or butter) in the batter to make sure you have the right amount of fat content.

 

Almost Liquid Texture

 

To make sure your batter is thin enough, scoop it up with a ladle and see how it pours. The batter should be very liquid, only slightly thicker than water.

 

The photo below shows the ideal texture of the batter.

 

 

 If your batter is a bit thicker, add ¼ cup of milk at a time until you achieve a thinner batter.

 

Side note: thicker batters will taste just as delicious!

 

The Art of Frying

 

When it’s time to transform the batter into delectable Russian crepes, one has to be patient.

 

First, heat up the pan with some oil or butter on medium heat.

 

Once you feel that the pan is hot enough, you can begin to pour the batter.

 

For a regular 12-inch pan, I find that ¼ cup of batter is the optimal quantity to use to create the ideal blini.

 

Pour the ¼ cup of batter in the center of the pan, then lift and swirl it so that the batter reaches all of the edges.

 

Cook for ~45 seconds, or until the crepe begins to look golden brown like this:

 

 

Then, gently turn it over and cook for about 45 more seconds.

 

And of course, repeat the process until you have a plate of warm, delicious blini!

 

Vegan Blini (Russian Pancakes)

Vegan Blini (Russian Pancakes)

Yield: 10 crepes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Delicious, light Russian-style crepes that can be enjoyed
sweet or savory

Ingredients

  • 1.5 cup unbleached all purpose flour
  • 3 cups full fat oat milk or soy milk
  • 1 tbsp vegetable oil
  • 1 tbsp sugar
  • vegan butter or vegetable oil for the pan

Instructions

    1. Add milk, salt, and sugar to a large bowl and whisk together
    2. Add flour ½ cup at a time and mix well to create a smooth mixture
    3. Heat up a large pan (preferably non-stick) on medium heat; add some butter or oil to the pan. Have a plate nearby to place the crepes
    4. Using a ladle or a 1/4 measuring cup, pour the batter into the pan and swirl the pan around to create a thin, even layer
    5. Cook for ~45 seconds or until the batter begins to bubble and the edges turn golden brown. Then, flip the crepe over to the other side and cook for ~45 more seconds
    6. Continue until you have used all the batter
    7. Add berries, chocolate, nut butter, bananas, veggies, or any topping that you like and serve immediately
Nutrition Information:
Yield: 5 Serving Size: 2 crepes
Amount Per Serving: Calories: 313Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 6mgSodium: 48mgCarbohydrates: 50gFiber: 2gSugar: 15gProtein: 6g

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