There is nobody in the world who doesn’t love crepes. Crepes with caviar and smoked salmon are the fanciest and yummiest snack ever! Crepes or as we call them Blinchiki, are very popular in Baku City and every housewife knows at least one recipe for this delicious dish.

*A full-sized picture of this dish is available in the Gallery.

cup size – 250 ml
Ingredients for 20-25 crepes:  
3 eggs
1 tbsp of sugar
3 tbsp olive oil
pinch of salt
1 cup of all purpose flour
1 ½ cups of whole milk
Ingredients for stuffing:
red caviar
smoked salmon

Preparing Crepes.

In a large bowl, whisk together eggs, salt, sugar, and olive oil.


Add flour and mix it into the very thick mass until there are no lumps.


Slowly start adding the warm milk and whisking until the consistency of the batter is about the consistency of heavy whipped cream. Then set the batter aside for an hour in room temperature. If your batter is too thick, add some more milk and mix.


Heat a non-stick frying pan over medium heat and spray it with some olive oil. Use a small ladle to pour your crepe batter into the pan. While holding on to the handle of the pan, remove it from the heat and swirl it around so the batter completely covers the bottom. Try to make it as thin as you can. If your crepe has holes, add more batter to the pan to fill
them. Place the pan back on the heat.


When the crepe has firmed up (the bottom will slightly brown and top will lose its shine), use a heat-resistant spatula to carefully loosen the sides and gently flip the crepe over using your fingers. Cook for a few more seconds and move it onto a plate.


Repeat until you use up all your batter and stack each finished crepe on top of the last on the plate.


Assembling the crepes.
Let your crepes to cool down, then fold each crepe in half, place the caviar or smoked salmon on it (as much as you’d like) and fold or roll them up to any shape you desire.


If you’d like, you can prepare your crepes in advance and store them in the refrigerator in a covered container for a few days before stuffing and serving them. When you store your crepes in the refrigerator, place some paper napkins under and on top of the stack of crepes to prevent them from getting wet.
Serve as a snack or for breakfast and garnish with avocado and lime.

Bon Appétit! Enjoy!


This post is also available in: Russian

Comments are closed.

// Paste your Google Analytics code from Step 4 here
This site is registered on as a development site. Switch to a production site key to remove this banner.