Russian Crepes Recipe (Buttermilk Blintzes)

This is an easy recipe for delicious crepes, made with simple ingredients that will be perfect for any time of the day!

Have you ever herd of Maslenitsa?  Maslenitsa is a Russian holiday that highlights the beginning of spring. The name Maslenitsa could be translated as “Butter Week,” “Cheese Week,” or “Pancake Week” in English. Back in the day    Maslenitsa was celebrated with festivities, games, dances, songs and a lot of crepes (blintzes) and tea from the samovar (a device traditionally used to heat and boil water for tea).  Today there are no more outdoor activities but still a lot of crepes (blintzes) every day for a whole week!

This year Maslenitsa goes from February 24 to March 1. I made a lot of different types of blintzes this past week including my Protein Crepes Recipe and this recipe was one of my favorites!

I like to eat Russian crepes with sour cream or jam, but it can taste very well with some honey, maple syrup, sweetened condensed milk, melted butter and sugar or even can be served with different types of savory filing like cheese, smoked salmon, scrambled eggs, ham or sausage.

Ingredients:

500ml buttermilk

250ml milk

2 eggs

220g (1 ½ cups) flour

40g (1 1/2 tbsp) sugar

1 tsp salt

½ tsp baking soda

25ml (2 tbsp) vegetable oil

Butter

Step 1

In a big bowl whisk together the eggs, sugar and salt.

Step 2

Add the buttermilk at room temperature and give a quick stir.

Step 3

Then add the baking soda and flour to the egg mixture and whisk again. In a small saucepan bring the milk to a boil, then add the milk to the butter whisking constantly.

Step 4

For last, add the vegetable oil and whisk again. The butter should turn out smooth with no flour lumps.

Step 5

Heat the skillet over medium heat until hot. Add 1/4 tsp of butter and spread it all over the skillet. Raise the skillet to a 45-degree angle then pour 1/4 cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl the skillet around until the batter completely covers the bottom of the skillet. Make sure the batter is as evenly spread as possible.

Step 6

Place the pan back on the heat to let the crepe cook. Cook the crepes until the edges are starting to brown and become a little crisp (about 40-50 seconds). Flip the crepes over and cook for another 10 – 15 seconds on the other side until the crepes have caramelized spots. Continue cooking the crepes until no more batter remains, stack the cooked crepes one on top of the other.

Notes:

Be very careful while flipping the crepes.

It’s best to use a good nonstick skillet or a regular stainless-steel skillet.

Use a little bit of butter each time if the crepes start sticking to the pan.

For softness and more taste, you can spread a little bit of butter between each crepe.

The crepes can be made ahead of time and just heated in the microwave when you’re ready to eat.

Enjoy!

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