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These crepes/blinchiki are made with simple ingredients that are guaranteed to be in your pantry. Style and fill them your own way — savory or sweet!

Crepes on a tray with fruits and Nutella

Most people know crepes as the very thin French-style pancakes served with savory or sweet fillings. I know them from my childhood, but in Slavic languages (including Russian and Ukrainian), they’re called “blinchiki.” Growing up, my mom made these frequently, and I remember my siblings and I stealing them almost literally straight off the pan. Fast forward many years later — I have my own family, and my kids (and husband) request blinchiki all the time. Oh, how the tables have turned!

We’ve had this crepe recipe on our site for over 10 years now and over this decade, I have received the most raving reviews after others have tried making them. I honestly think this is the BEST blinchiki recipe on the internet. If you don’t believe me, I dare you to try them yourself. I know you’ll agree with me!

Love blinchiki? Make a crepe cake or try my sourdough crepe recipe variation! Stack a bunch of them layered with Nutella cream and be amazed at your exquisite creation!

Crepe Recipe Video

How To Make These Foolproof Blinchiki

Making my Ukrainian blini recipe requires only five ingredients and a quick fry on the stovetop. You’ll be enjoying sweet (or savory) filled crepes in no time at all!

  • Make the batter: Whisk the eggs, sugar, and all-purpose flour together in a large bowl. While stirring, add in the milk and oil.
  • Preheat the frying pan: Preheat the frying pan over medium-high heat and coat the skillet with cooking spray or butter (do so only once, as the batter has enough oil in it to prevent sticking).
  • Pour in the batter: While lifting the frying pan with one hand at an angle, pour the crepe batter into the pan (or use a ladle). Shifting the pan from side to side, completely coat the bottom of the pan with the batter and cook until the bottom of the crepe is golden brown.
  • Flip the crepe: Using an offset spatula or a silicone spatula, gently flip the crepe over to cook the other side until it’s golden brown. Repeat until you run out of batter. Enjoy with your favorite toppings and fillings right away.
Flour added into the bowl with eggs and sugar
Batter in a bowl being mixed with a whisk
Perfect Crepes on a skillet and layered on a plate
Perfect Crepes on a table with a bowl of jam besides it

A Few Tips To Nail This Crepe Recipe

My family has been making crepes for as long as I remember, and I’ve personally made this recipe hundreds if not thousands of times. After years of trial and error, these are my top pointers to make the most perfect crepes possible.

  • Follow the measurements exactly: Make sure to follow the proportions listed in the ingredients list closely. The batter should be watery and free of any lumps. If the proportions are off by too much, the blinchiki may break easily and/or have a lumpy texture.
  • Use a blender: To mix up the batter, a whisk or blender both work. However, to make the smoothest batter (and to save time and energy), use your blender!
  • Keep the heat on medium-high: Cook your crepes on medium heat to medium-high heat and make sure to allow your oil or butter to pre-heat in the pan for a minute before adding the batter. This ensures even cooking and less chance of burning the crepes.
  • Butter the pan frequently: Slightly butter the pan (or use cooking spray) between each crepe. This will prevent the crepes from sticking to the pan.
  • Nail the technique: The crepe-cooking technique takes a few attempts to get used to — but it’s so easy once you get the hang of it. I highly recommend using this pan (or a special crepe pan) to make flipping even easier. Flick your wrist to coat the entire bottom of the pan with the batter, then quickly pan-fry the crepe. Once the bottom is golden brown, flip the crepe to finish cooking the other side. Remember — these crepes cook FAST!

Hot tip: If you’re making crepes for a big group, use two pans simultaneously to cook crepes at double speed.

Troubleshooting Crepes

I’ve compiled a list of the most frequent problems cooks experience when making crepes. Read on to find out what helped me avoid these issues.

  • Soggy: Crepes are soggy if too much batter was added to the pan. Next time, coat the pan with a very thin layer of batter and spread it evenly across the bottom of the pan.
  • Not browning: Crepes won’t brown if the heat is set too low. For best results, keep the skillet over medium-high heat to achieve the signature golden brown crepe.
  • Easily ripping: Crepes rip if too little batter is added to the pan. Make sure there are no transparent spots in the crepe when you pour the batter and spread it out across the whole pan.

Crepe Filling Ideas

The best part about crepes is how versatile they are! My husband Tim and son Jacob love them super simple with butter and sugar. But you can go above and beyond and fill your blinchiki with an endless amount of possibilities.

Sinfully Sweet Crepes

  • Butter and sugar: These are simple, but delicious — and they’re my family’s favorite! Rub the hot crepe with unsalted butter and sprinkle on some sugar!
  • Lemon curd and ricotta: For a tangy crepe, top it with lemon curd and ricotta cheese sweetened with a sprinkle of sugar and a few drops of vanilla extract.
  • Peanut butter and bananas: Slather natural peanut butter on top of your crepe, followed by slices of banana.
  • Nutella and bananas: Nutella is one of the most popular crepe pairings out there — nearly everyone loves its chocolate-y, hazelnut flavor. Spread Nutella on a hot crepe and add banana slices on top. YUM!
  • Nutella and berries: Here’s another classic — spread Nutella on the crepe and follow with slices of strawberries or blueberries. If you prefer, swap Nutella with fresh whipped cream. Also, feel free to mix the fresh fruit with its jam pair, like our strawberry jam or raspberry jam.
  • Tvorog/Farmer’s Cheese: Another Slavic classic includes filling the crepes with a sweetened farmers cheese called “tvorog”. Follow this recipe or this recipe for a sweet cheese filling.
  • Dessert crepes: If you’re serving up these crepes for dessert, drizzle them with a chocolate sauce, maple syrup, honey, blueberry compote, and/or a scoop of vanilla ice cream.
  • Crepe cake: Layer up those crepes for this strawberries & cream flavored crepe cake!

Super Savory Crepes

  • Ham and gruyère: Ham and gruyère cheese perfectly complement the light sweet taste of the crepe. Opt for thick-cut ham slices and sliced cheese. Place the ham down first on the crepe, add the cheese, and put the open-faced crepe under a low broiler for a minute until the cheese melts. Then, wrap the crepe and enjoy warm, melty goodness.
  • Smoked salmon and cream cheese: Smear on softened cream cheese, followed by thin slices of cold smoked salmon, pickled onion, tomato, and fresh dill for a delicious savory crepe.
  • Spinach, mushrooms, and feta: This Greek-style crepe is sweet, salty, and full of veggies. Add grilled chicken or steak to pack in more protein.
  • Bacon, egg, and cheese: Make it into a full breakfast by filling the crepe with sliced bacon, scrambled eggs, and shredded cheese.
  • Chicken Crepe Pockets: Savory and adorable, these standing crepes feature a chicken and cream cheese filling.

How To Fold Your Crepes

Whatever filling you choose (or if you opt for no filling), there are four main ways to fold your crepes. Choose the style most suitable for how you want to serve your crepes.

  • Rolled into a log: Spread your filling into the center of the crepes, then roll the crepe up. Cut in half if desired.
  • Pannequets: This style folds the crepe into a square/rectangle shape. Add the filling into the crepe, then fold two edges toward the center. Next, fold the other two edges towards the center to form a square.
  • Burrito: This folding technique is similar to the log, except the ends of the log are tucked in. Add the filling into the crepe, then fold in two edges slightly. Next, roll the remainder of the crepe like a burrito.
  • Fans: This technique is best for non-filled crepes, or if serving crepes on a breakfast charcuterie board or platter for guests to fill themselves. Fold the crepe in half, then in half again to form a fan shape.
Crepes on a tray, berries and nutella

Storing & Reheating Crepes

Crepes are absolutely delicious when made fresh, but if you happen to make more than you can eat in one time, there’s no problem with storing them for later!

  • Refrigerator: To store for up to five days, place cooked and fully cooled crepes in an airtight container with layers of parchment paper separating each crepe (or else they stick!).
  • Freezer: To store for up to two months, separate each crepe with a layer of parchment paper and place into an airtight container or large ziplock bag to freeze. Thaw in the fridge or on the counter (if eating right away).
  • Reheating: To reheat thawed or refrigerated crepes, use the skillet or the microwave. For a crispier texture, heat the crepes in a skillet over medium-high heat. For softer crepes, place them into the microwave for about 15-30 seconds.

Hot tip: Make the batter up to a day ahead of time to get straight to frying in the morning. Store the batter in an airtight container in the refrigerator.

More Sweet Treats

Recipe

Crepes on a tray, berries and nutella

Crepes Recipe (Ukrainian Blinchiki)

Print Pin
Servings
15 crepes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Recipe contributed by: Natalya Drozhzhin
These crepes/blinchiki are made with simple ingredients that are guaranteed to be in your pantry. Style and fill them your own way — savory or sweet!

Ingredients

  • 6 eggs
  • 1/2 cup sugar (skip for savory crepes)
  • 3/4 cup flour
  • 2 cups milk
  • 1/2 cup oil coconut or light olive oil
US Units – Metric

Instructions

  • Gather all the ingredients for the recipe.
    3 bowls one with flour, one with sugar and one with coconut oil also a measuring cup with milk and 6 eggs
  • In a large bowl, whisk the eggs, sugar, and flour together until smooth. Note: If making savory crepes, omit the sugar.
    Eggs and sugar in a bowl being whisked together
  • Continually stirring, add in the milk, followed by the oil.
    Batter in a bowl being mixed with a whisk
  • Preheat the frying pan until it's sizzling hot over medium-high heat. With the first crepe, use an oil spray to coat the pan. After the first one, you won't need to oil the pan, as the crepes have enough oil in them to not stick.
    Perfect Crepes on a skillet and layered on a plate
  • While holding the frying pan in one hand, pour the crepe batter in using the other; make sure to rotate the pan from side to side to spread the batter evenly over the pan. Flip crepes by lifting the corners with a fork. Cook until golden brown on both sides. Enjoy!
    Perfect Crepes on a table with a bowl of jam besides it
*This recipe will yield about 15 crepes, but that may vary depending on the size of your pan and thickness of your crepes!
Nutrition Facts
Crepes Recipe (Ukrainian Blinchiki)
Amount Per Serving
Calories 391 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 19g95%
Cholesterol 172mg57%
Sodium 98mg4%
Potassium 185mg5%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 21g23%
Protein 10g20%
Vitamin A 370IU7%
Calcium 119mg12%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Updated July 24, 2024

About Author

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Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.