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Yummy Russian Blini for Vegans

Yummy Russian Blini for Vegans step-by-step recipe |
"Blini, as we call them in Russian, are traditional thin crepes. Every year we enjoy them during Maslenitsa week when we celebrate the beginning of spring. These vegan blini are amazing! So light and delicate! Great for breakfast!"

Ingredients Serves 3

  • 2.5 cup soy milk
  • 1 tbsp sugar
  • 2 tbsp oil
  • 1 1/3 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt


  1. Place all the ingredients into a deep bowl. Use an immersion blender to process until the mixture is completely smooth.

    Yummy Russian Blini for Vegans
  2. Heat a non-stick skillet over medium heat for 2 minutes. If you don't have a good non-stick frying pan, use a tiny amount of oil to grease it before baking every single blin. Fill the ladle with some batter.

    Yummy Russian Blini for Vegans
  3. Pour the batter into the center of the pan and spread it evenly by tilting the skillet into different directions. After a few seconds the bubbles will appear and the surface will be mat. Carefully lift up the edge to check if the bottom side is cooked. It should be golden-brown.

    Yummy Russian Blini for Vegans
  4. Using a flat thin spatula, flip it over and bake for 30 seconds. Keep in mind that the first blin is for the cook, so don't be upset if something's gone wrong. Adjust the amount of dough depending on the size of your pan.

    Yummy Russian Blini for Vegans
  5. Pile the ready blini on a serving plate. Serve warm with your favorite jam or syrup, add fruits on your choice. I have got 9 blini 6.5-inch (17 cm) in diameter.

    Yummy Russian Blini for Vegans

Author: vegelicacy

Posted on: 5 March 2014

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Diet type: vegan
Category: dessert
Difficulty: easy
You will also need: Non-stick skillet

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Desiree 25 February 2015
Would rice or hemp milk work with this, or does it need the protein from the soy milk to work right?

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vegelicacy 25 February 2015
Hello, thank you for your question. I believe that any plant milk would be ok, I tried this recipe with almond milk, and it turned out great. My friend cooked with rice milk, and she said it works too.

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