Blinchiki (Breakfast Crapes)

Where to begin…
Who knows how to make Blinchiki (crapes) better then a Russian woman? No one. This recipe was passed on to my mom by my great-grandmother. And my mom taught me. It took me a long time to actually get my crapes as good as my mom’s, so please don’t get discouraged if it doesn’t come out perfect the first time. Just keep trying, trust me its worth it. Read the recipe through before making the crapes.
(Oh boy, writing this recipe makes me want to go to the fridge and get some more right now)
The crapes can be served with a wide variety of topping and stuffed with different stuff. You can top crapes with jam, chocolate, caramel, whipped cream, sour cream, caviar, etc. You can stuff if with scrambled eggs with cheese, meat, cream cheese, berries, etc.

In this feature, I made nice breakfast crapes stuffed with scrambled eggs with cheese.


2 cups flour
3 eggs
2/3 cup milk
1/4 cup veggie oil
1 tsp baking soda
1 tbs sugar
1 tsp salt
*Key: boiling water (you will need about 3 cups or a little more)
~ Boiling water is added after all other ingredients are mixed. The amount is determined by consistency of the batter. Consistency should be like melted milk shake (only thing I can think of right now).
~ If using non stick pan, you may not need to grease the pan but if you will be using a regular pan, you will need to grease or spray the pan before every crape.
~ Rub each crape with butter lightly after it is cooked.


1. Combine flour, eggs, milk, oil, salt, sugar and baking soda. Whisk all well. The consistency will same as a pancake batter.

~ Preheat the pan on a little higher then medium.

2. Boil about 2-3 cups of water. When water starts to boil, take off heat. Let stand for a couple of minutes.
3. Start adding 1/4 cup of  the hot water at a time to the batter whisking constantly, until the batter reaches the consistency of melted ice cream.

4. Pour about half a ladle (may be a little more then half) into the preheated pan.

5. Cook on each side for about 20-25 seconds.
6. Remember to butter lightly each crape.

To make crapes stuffed with scrambled eggs with cheese, scramble two eggs in a separate skillet. Add some cheese. Add half eggs  to one crape and roll, repeat with the other half.

*** I am linking this post to all the link parties listed in my side bar!!!!

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  1. Mmmm, those look delicious! I wish I was eating those for breakfast right now instead of my boring old cheerios :-)

    Rachel @ Maybe Matilda

  2. Oh yum!! My Latvian Grandma used to always make us crepes for breakfast, only we called them “French Pancakes”. My mom carries on the tradition now with her grand-kids. The pancakes are one of my favorite things to eat!! After seeing your pictures I’m really craving one now! :)

  3. Thank you! It really was delicious! Hope you enjoy it as much!

  4. These have always intimidated me! You made them seem possible to make!

  5. I’ve been wanting to make crepes for years now, but I’m too afraid I’ll mess them up. Those look delicious, say will you come make me some? :)

  6. Sounds delicious . . . I love crepes! I’ve only had them with a berry filling and whip cream on top, but the other ways sounds great, too:) Thanks for the lovely comment on my blog – I love my followers and I’m your newest follower, too!

  7. I love them!!

  8. YUM! I would have never thought of putting eggs in crepes.

  9. Yum!!! I would love to eat them with bananas and maple syrup.
    New GFC follower through welcome wednesday
    You can visit us at

  10. yummy

    I am following you (suelee1998) from the blog hop, you have a great site. Would you please follow me back?
    thank you :)

  11. We make Crepes all the time… but we only use eggs, flour and milk and we put pure Vermont Maple Syrup and Brown Sugar on ours… ummmm, my mouth is watering just thinking about them! Thanks for linking with Sugar & Spice.

  12. Thank you everyone!

  13. Newest follower from the Welcome Wednesday blog hop! Would love for you to stop by and follow back! Have a great day! (:

    Amber @

  14. Just Stopping by from TMTT. Your crepes look delish. I wanted to invite you to check out my Iron Chef Challenge This month’s themed ingredient is canned tomatoes, so link up a recipe using those and you could win a prize. It should be a lot of fun, hope you can join us!!

  15. Ooooh those look delicious!! Thanks so much for sharing the recipe!

    Thanks for visiting my blog – I’m following you back :)

  16. Hi Lyuba,
    Your Blinchiki looks so delicious. I am so happy to have this recipe. Thank you so much for sharing with Full Plate Thursday and please come back!

  17. Wow, I think that I’d love these. Perfect!

  18. Wow, I should not read your blog when I’m hungry. :-) Thanks linking up to A Marvelous Mess!!

  19. Those look yummy! Maybe we will make crepes for dinner tonight! Thanks for the inspiration!
    Beautiful! I Love all of the details in the mantel. Great job!
    Thanks for linking up to Making It With Allie! I can’t wait to see what you have for next week!

  20. those are some perfect crepes–you have me craving blueberry blinzes right now! thank you for sharing with tuesday night supper club.

  21. Yum!!! They look delicious and remind me of ones that my Mom used to make us! Thank you for the wonderful memory and now I will have to try to make some myself.



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