Thin kefir crêpes

By Nik, founder of 東歐嚴選｜kefir.link and former chef · Updated 2 November 2026

Russian kefir blini are thin, soft pancakes with a lacy surface full of tiny holes, best eaten warm from the pan with sour cream or jam. Kefir gives them a light tang that balances a sweet topping, and its acid reacts with baking soda to make the bubbles that leave those holes.

The pancake of Maslenitsa week

In Russia, blini are tied to Maslenitsa, the festive week before Lent. By custom, a son-in-law went to his mother-in-law's home for blini on the Wednesday, and she came to his on the Friday. Russian blini come thick or thin, sweet or savoury, raised with yeast or without it. The thin kefir version is a newer branch of the family, made since about the start of the twentieth century, because kefir reached central Russia from the Caucasus fairly late.

Boiling water, kefir and soda make the lace

Kefir is acidic enough to react with baking soda on its own, so the batter bubbles without any vinegar. The reaction starts as soon as they meet, so the batter rests only briefly. The boiling water makes the batter tender and helps bind it, so the blini stretch instead of tearing and cook up with a lacy, holey surface. Pour the water into the eggs in a thin stream while whisking and they will not scramble.

The batter should flow and spread easily in the pan without being watery. It settles as it stands, so stir it before each pancake. If the edges brown before the centre sets, lower the heat, and if the blini stick, the pan is usually too cool or the first one had too little oil.

Rolled, folded or piled with toppings

Blini are rolled into a tube or folded into a triangle and eaten with sour cream, jam or honey alongside a cup of tea. Condensed milk, berries or a chocolate or strawberry sauce that runs into the holes make good sweet toppings. For a savoury plate, wrap them around mushrooms, cheese or chicken, or top them with cream cheese, smoked salmon or caviar.