Gluten-Free Traditional Russian Blini
Delight in the timeless elegance of Gluten-Free Traditional Russian Blini, a classic recipe reimagined for modern dietary needs. These thin, delicate pancakes are made with a gluten-free all-purpose flour blend and can be customized with dairy or plant-based milk for ultimate flexibility. Lightly sweetened and perfectly balanced, the batter creates soft, golden blini that are ideal for rolling, folding, or stacking. With a quick preparation and easy cooking technique, these crepes are ready to serve in under an hour. Pair them with traditional toppings like sour cream, caviar, or honey for an authentic taste of Russian cuisine, or get creative with jams and other spreads to suit your mood. Perfect for breakfast, brunch, or special occasions, this gluten-free recipe delivers the nostalgia of classic Russian blini without compromising on flavor or texture.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour blend
- 2 cups Milk (dairy or non-dairy, such as almond or oat milk)
- 2 Large eggs
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking powder
- 2 tablespoons Butter or neutral oil (for the batter)
- 1 tablespoon Butter or neutral oil (for greasing the pan)
- Optional toppings (e.g., sour cream, jam, caviar, honey)
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, sugar, salt, and baking powder.
In a separate bowl, lightly beat the eggs and then whisk in the milk and 2 tablespoons of melted butter or oil.
Gradually pour the wet ingredients into the dry ingredients, whisking constantly to form a smooth, lump-free batter. The batter should have a pourable consistency; if it's too thick, thin it out with a few tablespoons of additional milk.
Heat a non-stick skillet or a crepe pan over medium heat. Lightly grease the surface with butter or oil using a brush or a paper towel.
Pour approximately 1/4 cup of batter into the pan, tilting it quickly in a circular motion to spread the batter into a thin, even layer.
Cook the blini for 1 to 2 minutes, or until the edges are set and the bottom is golden brown. Flip gently using a thin spatula and cook for another 30 seconds to 1 minute until golden on the other side.
Transfer the cooked blin to a plate and cover it with a clean kitchen towel to keep it warm. Repeat with the remaining batter, re-greasing the pan as needed.
Serve the blini warm with your choice of toppings, such as sour cream, jam, caviar, or honey.
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 1861 mg | 81% | |
| Total Carbohydrate | 199.2 g | 72% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 37.4 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 703 mg | 54% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 995 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
