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Russian Blintzes, Blinchiki, Blini Recipe with Cheese and Raisins (Russian Crepes)

Russian Crepes with Cheese & Raisins - Best Blinchiki Recipe

Nalisniki (налесники), cheese blintzes, cheese crepes, blinchiki. This Russian dish has many names, but whatever it’s called, it has remained one of the most popular in Russia.  There are many ways to make them and a variety of fillings; everything from cheese to fruit and even meat! Make a batch of these and have gourmet breakfasts! They seem intimidating, but once you get the hang of it, they are fast and easy to make.


Servings: 6 to 8 (Makes 13, 9-inch crepes)

Ingredients for crepes:
½ cup lukewarm water
1 cup milk
4 large eggs
4 tablespoons unsalted butter, melted. Plus more to sauté.
1 cup all-purpose flour (you can use 1/2 cup whole wheat flour and 1/2 cup all-purpose)
2 tablespoons sugar
Pinch of Salt

Ingredients for cheese filling:
8 oz package cream cheese, at room temperature
16 oz small curd cottage cheese
1/3 cup sugar
¾ cup raisins
Powdered sugar for serving (optional)

How to Make Crepes:
1. Put all of the ingredients for the crepes (in the order that they are listed) in a blender and blend until well combined.
2. Melt a dot of butter in 2 non-stick skillets over medium heat. (2 skillets make the process go faster).
3. Pour about 2 to 3 tablespoons of batter into the skillet.  I use a 1-ounce measuring cup.

Best Russian Crepes Recipe - Blinchiki Recipe

4. As you are pouring into the skillet, swirl the batter to evenly coat the bottom. If you get any small gaps, you can fill them with more batter.


Best Russian Blinchiki Recipe - Russian Crepes

5. Once the bottom is golden, flip the crepe using a sharp edged spatula to easily get under the crepe. Let the other side get golden and plop the crepe out onto a cutting board.

Repeat with all of the batter, using a dot of butter each time. Don’t stack hot crepes on top of each other. Once they are just warm or room temp, they can be stacked.
Don’t panic, the first crepe in the pan never turns out nice!

How to make Cheese filling and complete Blinchiki:
1. In a colander, rinse the cottage cheese with cold water and DRAIN WELL. A cheese cloth also works well.
2. Mash the cream cheese, cottage cheese and sugar with a potato masher until well combined and creamy. Cottage cheese will still be a little lumpy.

Best Russian Crepe Filling Recipe

3. Using a spatula, spread 2 generous tablespoons of cheese filling on each crepe.

Ukranian Blini Recipe

4. Sprinkle with about 15 raisins.

Russian Blinchiki Recipe

5. Roll the crepe into a log and cut in half.
6. Refrigerate crepes that aren’t being served. It keeps in the fridge for almost one week.

To Serve:
Melt about 1 tablespoon of butter in a skillet and sauté the rolled cheese crepes on medium heat until golden brown on both sides. They don’t take long to sauté. Be careful not to burn them.
Dust with powered sugar (optional) and serve with sour cream or jam on the side. YUUUMMMM!

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Russian Chicken Shish Kabob Recipe – Shashlik

Russian Shashlik - Chicken Shish Kabobs

Growing up in Ukraine, my dad would always make shish kabobs, they are called Shashliky in russian.  My parents would take us on camping trips in the Russian Forest and we would grill these up for dinner. This is an enhanced recipe, done by my brother in law..Avi Tal.

They turned out so tasty, I had to share.


    • 1/4 cup nonfat plain yogurt
    • 1/4 cup chopped fresh parsley, plus extra for garnish
    • 2 tablespoons chopped fresh cilantro
    • 2 tablespoons lemon juice
    • 1 tablespoon extra-virgin olive oil
    • 3 cloves garlic, minced
    • 1 1/2 teaspoons paprika
    • 1 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 1/8 teaspoon cayenne pepper
    • 1 pound boneless, skinless chicken breasts, trimmed of fat and cut into 1-inch pieces
    • 2 small bell peppers (red and/or yellow), cored, seeded and cut into 1 1/2-inch pieces
    • 1 medium zucchini, cut into 1/4-inch-thick rounds


1. Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.

2. Meanwhile, preheat grill or broiler. Blanch bell peppers in boiling salted water for 3 minutes. Remove with a slotted spoon and refresh with cold water. Blanch zucchini for 1 minute. Drain and refresh with cold water.

3. Alternate chicken cubes, peppers and zucchini on skewers. Grill or broil the kebabs until the chicken is no longer pink in the center, 3 to 4 minutes per side. Garnish with a sprinkle of chopped parsley.

When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn’t protect them.)

Great Party Recipe