Bliny is a Russian traditional dish. They are baked in a great quantity at Shrove (carnival) - last week before Lent (Maslenitsa). Bliny making was a real sacred mystery. People told fortunes on the dough, kept their recipes of Bliny in secret.

The first Bliny were put on the window-sills for poor people and pilgrims. The foreigners were very surprised at how many Bliny Russians could eat.

The most popular Bliny were made from buckwheat flour. Good Bliny must be very very thin. The thinner Bliny are the perfect your skill is.


Mix eggs with 3 cups of milk. Add salt and flour and mix thoroughly. The dough can be drained so that there are no flour lumps in it. Pour vegetable oil into a saucer. Peel an onion and cut it into 2 parts; take one part with a fork and dip it in oil. Use it every time for greasing the pan with vegetable oil. Heat the pan. Grease it. Pour thin layer of batter evenly. Add more flour if you are not successful with thin bliny. Cook until light brown, about 2 minutes on each side.


Servings: 2-3.
Bliny can be served with butter, sour cream, black or red caviar, fillet of sturgeon, lox, and salmon.


1 c flour, 3 c milk, 1/2 ts soda, 2 tb vegetable oil, salt and sugar to taste, 2-3 eggs.

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