Bliny are thin, lightly leavened Eastern European pancakes — similar to crêpes but made with a yeasted or bicarbonate batter that gives them a slightly different texture and a subtle flavour of their own. They go both ways: sweet fillings or savoury, and sometimes a combination of the two in a single meal. The filling, or the topping, is everything.
What Bliny Are
Before we get to the fillings debate, it helps to be clear about what a blin actually is.
A blin (plural: bliny) is a thin round pancake cooked on a hot griddle. The batter is typically made with flour, eggs, milk, and a leavening agent — traditionally yeast, though bicarbonate of soda is common in modern recipes. This leavening is what separates bliny from crêpes: there is more air in the batter, a slightly spongier texture, and a flavour that holds up well against both sweet and savoury ingredients.
Bliny have been eaten across Eastern Europe for centuries. They were traditionally associated with Maslenitsa — a pre-Lent festival where bliny were eaten in quantity, representing the sun and the end of winter. That festive, generous quality is still part of what makes them feel special.
They are almost always eaten warm, rolled or folded, with the filling inside or the topping piled on top. The blin itself is neutral enough to carry almost anything without fighting it.
Sweet Fillings
Sweet bliny are the ones most people encounter first. The logic is simple: the batter has a mild, slightly wheaty sweetness that pairs naturally with fruit, cream, and preserves.
Berry jam is one of the most immediate sweet options. A spoonful of jam spread across a warm blin before folding is fast, satisfying, and deeply nostalgic for anyone who grew up eating them. At Varenik & Pelmen, berry jam is one of our six included toppings — it translates beautifully to bliny. The tartness of the fruit cuts through the richness of the pancake without overwhelming it.
Sour cream with jam is the combination worth trying. A smear of sour cream first, then a spoonful of jam on top, then roll. The cream adds body and a slight tang that makes the whole thing richer and more interesting than jam alone. Both sour cream and berry jam are included toppings at the bar.
Fresh fruit — berries, sliced banana, or stone fruit in season — works well as a lighter alternative. The fruit provides freshness and acidity where jam provides intensity and sweetness.
Honey and sour cream is another classic pairing: drizzle of honey, a spoonful of sour cream, blin rolled and eaten immediately while still warm. Simple and very good.
The golden rule with sweet bliny: eat them the moment they come off the pan. A cold blin with jam is a disappointment. A hot one is a different experience entirely.
Savoury Fillings
Savoury bliny are, for many people, the revelation. The pancake’s neutral base carries earthy, herby, and umami-forward ingredients with the same ease it handles fruit.
Mushrooms and fresh herbs is one of the strongest savoury combinations. Sautéed mushrooms — earthy, rich, slightly yielding — inside a warm blin, finished with a scattering of dill or parsley, is a filling that manages to feel both simple and deeply satisfying. Sautéed mushrooms and fresh herbs are both among our six included toppings, and on bliny they are at their best.
Mushrooms with sour cream takes the above combination and adds richness. The sour cream melts into the warm filling, binding it together and rounding out the earthiness of the mushrooms. This is the combination to order if you want something that feels like a full, proper meal.
Fried onions with herbs is a more delicate savoury option. Caramelised, sweet, and slightly crisp fried onions with a handful of fresh herbs is a filling that relies on good technique but delivers real depth of flavour.
The key difference between a sweet and a savoury blin is less about what goes inside and more about how it makes you feel. Sweet bliny are indulgent — a treat. Savoury bliny are satisfying — a meal.
How Bliny Are Served
Bliny are almost universally served warm and rolled. In some traditions, they are folded in quarters like a crêpe; in others, rolled into a tight cylinder. Both are correct — the shape depends on the filling and the habit of whoever is making them.
Toppings can go inside (before rolling) or on top (after). Jam and sour cream work either way. Mushrooms are better inside, where the warmth of the blin keeps them at their best. Fresh herbs go last, as a finish.
A good blin should be pliable enough to roll without tearing. Too thick and the texture is wrong. Too thin and it falls apart. The ideal is somewhere in the middle: thin enough to be delicate, sturdy enough to hold a proper filling.
In Eastern European households, a plate of bliny in the middle of the table is an occasion. Multiple fillings, multiple toppings, everyone building their own combination. It is food designed for sharing.
Our Bliny
At Varenik & Pelmen, bliny are made fresh and served as part of our broader menu alongside pelmeni, vareniki, syrniky, and our Eastern European drinks. Our six included toppings — sour cream, crispy bacon, fresh herbs, sautéed mushrooms, fried onions, and berry jam — work across the menu, and bliny are no exception.
For the sweet side: berry jam and sour cream. For the savoury: mushrooms, herbs, or fried onions. For the combination: make two, one of each.
Check the menu for today’s selection. What we offer changes with what is fresh and what is working that day.
Frequently Asked Questions
What is the difference between bliny and pancakes?
Both are made from a simple batter cooked on a hot surface, but the similarities stop there. Bliny use a leavened batter — traditionally yeast, sometimes bicarbonate of soda — which gives them a slightly spongier texture and a flavour of their own. British pancakes (and crêpes) are typically unleavened. Bliny are also thinner than American-style pancakes and closer to a crêpe in appearance, though the texture is distinct.
Are bliny sweet or savoury?
Both. The batter itself is neutral, which makes bliny remarkably versatile. Sweet toppings — jam, honey, sour cream — make them a breakfast or dessert item. Savoury fillings — mushrooms, herbs, onions — make them a full meal. Many people eat them both ways in a single sitting.
What are bliny filled with?
The range is wide. Sweet options include berry jam, honey, and sour cream. Savoury options include sautéed mushrooms, fresh herbs, and fried onions. The filling goes inside the blin before rolling, or on top as a topping after. Both approaches are correct.
Are bliny vegetarian?
The blin itself — the pancake — is typically vegetarian, made from flour, eggs, and milk. Whether the finished dish is vegetarian depends entirely on the filling or topping. Mushrooms, herbs, berry jam, and sour cream are all vegetarian. At Varenik & Pelmen, you build your own plate, so you are in control of what goes on or in.