Russian Blini with Chicken and Dill Stuffing: A Comforting Twist on a Classic

Ever had something so simple, yet so unexpectedly good, that it made you pause mid-bite? That’s exactly what happens when you taste Russian blini stuffed with tender chicken and fresh dill. Soft, golden, and just a little buttery around the edges—each bite feels like a cozy afternoon in a warm kitchen.

Now, if you’re picturing crepes, you’re not far off. But Russian blini are a little different. They’re thinner than pancakes yet slightly more substantial than French crêpes. They’ve been a staple of Slavic culture for centuries, most famously enjoyed during Maslenitsa—the festival that celebrates the end of winter and the coming of spring. Their round, sunny shape represents the sun, warmth, and renewal.

When you take that bit of tradition and fill it with savory chicken and fragrant dill, you get something wonderfully comforting—a dish that feels both elegant and homely at the same time.

Why This Dish Is Special

Blini are the kind of food that bridges generations. They show up at weddings, family dinners, and holiday gatherings, each household with its own secret version. Some prefer sweet fillings like jam or cottage cheese. Others go the savory route, filling them with mushrooms, caviar, or creamy meats.

This chicken and dill version stands out because it hits the perfect balance of texture and flavor. The blini are light and pliable, the chicken is tender, and the dill adds a fresh, aromatic lift that cuts through the richness. It’s comfort food that feels refined—simple to make but impressive to serve.

What makes it even better is its adaptability. You can enjoy these blini as a snack, a full meal, or even a brunch dish paired with salad or soup. They’re versatile, satisfying, and surprisingly easy to pull together.

Ingredients & Substitutions

Let’s get down to the essentials. The beauty of blini is that you don’t need fancy ingredients, just good technique and a bit of patience.

For the Blini Batter

• 1 cup all-purpose flour
• 2 large eggs
• 2 cups milk (whole milk gives richer flavor)
• 1 tablespoon melted butter, plus extra for cooking
• A pinch of salt
• Optional: 1 teaspoon sugar if you like a mild sweetness

Substitutions:
For gluten-free blini, use a 1:1 gluten-free flour blend. For dairy-free versions, swap the milk for oat or almond milk and use vegan butter. If you’re avoiding eggs, mix 2 tablespoons ground flaxseed with 6 tablespoons of water—let it rest until thick, then add as a binder.

For the Chicken and Dill Filling

• 1 tablespoon olive oil or butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups cooked chicken, shredded
• ½ cup sour cream or Greek yogurt
• 2 tablespoons fresh dill, finely chopped
• Salt and black pepper to taste
• Optional: a squeeze of lemon juice for brightness

Substitutions and Tips:
No dill? Try parsley or tarragon for a softer herbal note. For a vegetarian or vegan version, swap the chicken for sautéed mushrooms or tofu, and use vegan sour cream. Always use fresh dill when possible—dried dill loses its sharp, aromatic edge.

Pro Tip: Let your blini batter rest for at least 15 minutes before cooking. This allows the flour to fully absorb the liquid, resulting in soft, flexible blini that roll beautifully without tearing.

Step-by-Step Instructions

Step 1: Prepare the Batter

In a large bowl, whisk together eggs and milk until smooth. Gradually add flour and salt, stirring until the batter is lump-free. Mix in the melted butter. The batter should have the consistency of heavy cream—thin enough to spread easily but not watery. Let it rest for 15–30 minutes.

Step 2: Cook the Blini

Heat a nonstick skillet or crepe pan over medium heat. Lightly brush it with butter. Pour about ¼ cup of batter into the center and swirl the pan quickly to spread it evenly. Cook for about 1–2 minutes until the edges start to lift and the underside turns golden. Flip carefully and cook for another 30 seconds. Transfer each blin to a plate and cover with a clean towel to keep them soft.

Step 3: Make the Filling

In a skillet, heat the olive oil and sauté the chopped onion until translucent. Add garlic and cook for another 30 seconds. Stir in shredded chicken and cook until heated through. Add sour cream, dill, and seasoning. The filling should be creamy but not soupy. Adjust with a splash of lemon juice for brightness if you like.

Step 4: Assemble the Blini

Place one blin on a flat surface, spoon some filling in the center, and roll it tightly like a cigar or fold it into an envelope shape. Repeat until all the blini are filled.

Step 5: Optional Crisp Finish

For an extra layer of texture, brush the filled blini with a bit of butter and pan-fry them for 1–2 minutes per side until lightly golden. It gives them a delicious, delicate crunch.

Cooking Techniques & Science

Blini are simple but reward precision. The secret lies in balance: a smooth, thin batter, proper pan temperature, and quick, confident movements.

A hot pan ensures even cooking and prevents sticking. Too cool, and your blini turn pale and rubbery; too hot, and they’ll burn before they set. Butter adds flavor and helps form those irresistible golden edges.

The eggs are essential—they give the batter structure and elasticity. Without them, blini would fall apart. The melted butter in the batter prevents dryness, keeping the texture supple. Resting the batter is a small but crucial step—it relaxes the gluten, giving you a softer, more pliable pancake.

As for the filling, chicken’s mild flavor soaks up whatever you mix with it. Sour cream adds creaminess, and dill adds that burst of freshness that’s distinctively Eastern European. Together, they create harmony between richness and brightness.

If you want to elevate your blini further, invest in a good crepe pan or a lightweight nonstick skillet. A thin spatula also helps lift and flip the blini without tearing them.

Recipe Card

Russian Blini with Chicken and Dill Stuffing

Prep Time: 20 minutes
Cook Time: 30 minutes
Rest Time: 15 minutes
Servings: 6–8 rolls
Calories per serving: ~280

Ingredients
For the Blini:

• 1 cup flour
• 2 eggs
• 2 cups milk
• 1 tablespoon melted butter
• Salt to taste

For the Filling:

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 2 cups shredded cooked chicken
• ½ cup sour cream
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste

Instructions

1. Whisk eggs and milk, then gradually add flour and salt. Stir in melted butter and rest for 15 minutes.
2. Heat a nonstick skillet, grease lightly, and cook thin blini one by one until golden. Keep warm.
3. Sauté onion and garlic, add chicken, dill, and sour cream, and stir until creamy.
4. Spoon filling into each blin and roll or fold neatly.
5. Optional: lightly pan-fry filled blini until crisp and golden. Serve warm.

Variations

Add a pinch of chili flakes or chopped jalapeños to the filling for a spicy version. Replace the chicken with sautéed mushrooms and onions for a vegetarian take. For extra indulgence, add shredded cheese to the filling—mozzarella, Havarti, or a creamy brie.

Want a lighter option? Skip the pan-frying and serve the blini soft, just rolled and warm. For vegan versions, use a flax egg and plant-based substitutes for milk and sour cream.

Serving & Pairing Suggestions

Blini with chicken and dill are versatile and work well across meals. Serve them warm with a dollop of sour cream, Greek yogurt, or a light dill sauce. A side of cucumber salad or a crisp green mix adds a fresh counterpoint to the rich filling.

For drinks, a light white wine, sparkling water with lemon, or even a traditional kefir complement the flavors beautifully. If serving for brunch, try pairing them with black tea or a mild mimosa.

For presentation, stack your rolled blini neatly on a platter, garnish with fresh dill sprigs, and maybe sprinkle a few pink peppercorns for a pop of color. It’s rustic, elegant, and effortless.

The Cultural Heart of Blini

In Russian tradition, blini symbolize warmth and hospitality. They’re made to celebrate new beginnings, to welcome guests, or simply to enjoy life’s little pleasures. The process itself—whisking, flipping, rolling—feels meditative, almost ceremonial.

This modern version with chicken and dill is a nod to that tradition while fitting perfectly into today’s home kitchens. It’s adaptable, comforting, and familiar, yet carries a touch of old-world charm.

Cooking these blini connects you to centuries of Russian home cooking—recipes passed from grandmother to mother to daughter, each adding her own twist. It’s more than food. It’s a piece of heritage wrapped in a warm, golden crepe.

Conclusion

There’s something undeniably satisfying about making blini from scratch. The rhythm of the batter pouring, the scent of butter browning, the moment you roll them up and see that soft filling peeking out—it’s all part of the joy.

Russian Blini with Chicken and Dill Stuffing bring together everything we love about comfort food: warmth, texture, and heart. They’re easy enough for a weekday meal, yet impressive enough for guests.

So don’t overthink it—grab a bowl, whisk that batter, and get cooking. Flip a few, taste one, and you’ll see how quickly these delicate little pancakes can steal the spotlight. Once you’ve made them once, you’ll want to make them again, experimenting with fillings and flavors until you find your perfect match.

Because really, that’s the best part of cooking—taking something traditional and making it your own.

FAQs

Can I make the blini in advance?
Yes, you can make them ahead and store them in the fridge for up to two days. Stack them with parchment paper between each one and reheat briefly before filling.

Can I freeze them?
Absolutely. Once cooled, stack the blini with parchment in between, seal in a bag, and freeze for up to a month. Thaw at room temperature and warm before serving.

How do I prevent blini from sticking?
Make sure your pan is hot and lightly greased before each pour. If the first one sticks, don’t worry—it’s often the “test blin.” After that, they’ll flip beautifully.

Can I use canned chicken?
You can, though fresh or rotisserie chicken gives better flavor and texture. If using canned, drain it well and season generously.

What can I use instead of sour cream?
Greek yogurt, crème fraîche, or a vegan sour cream substitute all work great. Each gives a slightly different tang, so use what fits your taste.

Blini are simple, soulful, and endlessly adaptable. And when you fill them with creamy chicken and fresh dill, they become something truly special—a little taste of Russian tradition, right from your own kitchen.