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thin crepes recipe

Thin Slavic Crepes (Blini)

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 40 pieces
Course: Breakfast, Dessert
Cuisine: european
Ingredients Equipment Method Notes

Ingredients
  

  • 2 sticks 1 cup / 226 g unsalted butter, melted
  • 8 large eggs at room temperature
  • ¼ cup granulated sugar
  • 24 oz 3 cups whole milk, warmed
  • 3 cups all-purpose flour
  • ½ tsp salt
  • 1 tsp vanilla extract optional, especially for sweet crepes

Equipment

  • electric crepe maker
  • stand or hand mixer
  • Mixing bowls

Method
 

Step 1: Beat the eggs
  1. In a large mixing bowl, beat the eggs with the sugar for about 2–3 minutes until smooth and slightly lighter in color.
Step 2: Add the butter
  1. Slowly pour in the melted butter while mixing continuously.
Step 3: Add the warm milk
  1. Gradually whisk in the warm milk until fully combined.
Step 4: Add the dry ingredients
  1. Whisk together the flour and salt.
  2. Slowly add the flour mixture into the wet ingredients while whisking until the batter becomes completely smooth. It should be thin and pour easily without being watery.
  3. If needed, strain the batter through a fine mesh sieve for an extra silky texture.
Step 5: Let it rest
  1. Allow the batter to rest for about 15–20 minutes. This helps the flour fully hydrate and creates softer, more tender crepes.
How to Cook Crepes on an Electric Crepe Maker
  1. This is my favorite method.
  2. The biggest secret is speed.
  3. Once the crepe maker is fully heated:
  4. Dip the cooking surface into the batter for only 1–2 seconds.
  5. Lift it immediately.
  6. Holding it in the batter longer will make thicker crepes that may slide off the surface.
  7. That quick dip creates perfectly thin, delicate crepes every time.
  8. Cook for about 20–40 seconds until the edges begin to release naturally.
  9. Flip if needed according to your crepe maker instructions and cook a few more seconds.
  10. Stack finished crepes on a plate and cover with a towel to keep them soft.

Notes

Before You Start

A few simple details make all the difference:
  • Take the eggs out of the refrigerator about 30 minutes before cooking.
  • Warm the milk until it’s slightly warm to the touch. It should not be hot.
  • Melt the butter and let it cool for a few minutes before adding it to the batter.
  • If using an Electric Crepe Maker, preheat it completely before you begin.

Tips for Perfect Crepes

  • Warm milk helps create a smooth batter.
  • Room temperature eggs blend much more easily.
  • Don’t overmix after adding the flour.
  • Let the batter rest before cooking.
  • Dip the Electric Crepe Maker quickly—just 1–2 seconds.
  • If the batter thickens while sitting, simply whisk in a splash of warm milk.

Sweet Filling Ideas

  • Sour cream and sweetened condensed milk (our family favorite)
  • Fresh berries
  • Strawberry or raspberry jam
  • Nutella
  • Sweetened cream cheese
  • Honey
  • Powdered sugar
  • Caramel sauce

Savory Filling Ideas

  • Cream cheese, smoked salmon, and avocado
  • Ham and cheese
  • Chicken with mushrooms
  • Spinach and feta
  • Scrambled eggs with cheese
  • Ground beef
  • Turkey and Swiss

Storage

Store crepes in an airtight container in the refrigerator for up to 4 days.

Freezing

Place parchment paper between each crepe and freeze for up to 3 months.
Thaw overnight in the refrigerator or warm gently in a skillet or microwave.

Frequently Asked Questions

Can I make the batter ahead of time?

Yes. The batter can be refrigerated overnight. Give it a good whisk before cooking.

Why are my crepes thick?

Usually the batter is too thick or the Electric Crepe Maker stayed in the batter too long. A quick 1–2 second dip gives the thinnest crepes.

Can these be used for savory recipes?

Absolutely. This recipe is only lightly sweetened, making it perfect for both savory and sweet fillings.

Can I add more sugar?

Yes. If you’re making dessert crepes, simply increase the sugar to ⅓–½ cup depending on your preference.
One note: your ingredient list is missing the exact flour amount. Based on the proportions (8 eggs, 3 cups milk, 1 cup butter), I would start with 2½ cups all-purpose flour, then add up to 3 cups if needed to reach the right thin consistency. If you’ve been making these for years and know your exact amount, tell me how many cups you use and I’ll update the recipe to your precise family version.

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