Blinchiki with Egg and Rice in Vegetable Sauce — Savory Stuffed Crepes

- 1050

Welcome to a taste of true Eastern European comfort food! While blinchiki (thin crepes) are often associated with sweet fillings like jam or cheese, this savory version is a beloved classic in its own right. This recipe features delicate crepes filled with a satisfying mixture of fluffy rice and savory eggs, all baked in a luscious and flavorful vegetable sauce. It's a hearty, wholesome, and incredibly comforting dish that’s perfect for a family dinner or a cozy weekend lunch. Prepare to fall in love with the savory side of blinchiki!

A baking dish filled with savory blinchiki with egg and rice, baked in a rich vegetable sauce.

Blinchiki with egg and rice in vegetable sauce.

Cooking: 1 hour
Quantity: 4 Servings
Per serving
Calories: 376 kcal
Proteins: 14 g
Fats: 16 g
Carbohydrates: 24 g

Ingredients for the Crepe Batter

  • 200 g kefir (a fermented milk drink; you can substitute with buttermilk)
  • 200 ml water
  • 1 large egg
  • 140 g all-purpose flour
  • 30 g butter, melted
  • 1/2 teaspoon each of salt, sugar, and baking soda
  • oil for frying

Ingredients for the Filling

  • 230 g cooked rice
  • 3 hard-boiled eggs
  • 60 g fried onion
  • salt and pepper to taste

Ingredients for the Vegetable Sauce

  • 150 g onion
  • 150 g carrots
  • 100 g sweet bell pepper
  • 300 ml chicken broth
  • salt, pepper, and parsley to taste

How to Make Blinchiki with Egg and Rice in Vegetable Sauce

A bowl with wet ingredients for crepe batter being whisked.

Whisking the wet ingredients.

Adding flour to a bowl of wet ingredients to make crepe batter.

Adding all-purpose flour to the wet ingredients and mixing the batter.

A bowl of smooth crepe batter resting on a countertop.

Letting the finished batter rest at room temperature for half an hour.


First, let’s prepare the batter for the blinchiki (thin pancakes or crepes) using kefir (a fermented milk drink similar to a thin yogurt). Combine warm kefir with warm water. Add melted butter. Crack in a large egg. Add salt, sugar, and baking soda. Whisk all the liquid ingredients together.

Gradually add the all-purpose flour to the wet ingredients and mix the batter. To get a smooth, lump-free batter, it’s best to use a blender or an electric mixer. If you’re mixing by hand, I recommend adding the liquid ingredients to the flour in small portions.

Let the finished batter rest at room temperature for half an hour. The batter can be stored in the refrigerator for up to 24 hours.

Finely chopped onions being sautéed in a pan until golden.

Sautéing finely chopped onion in vegetable oil.

For the filling and the sauce, sauté finely chopped onion in vegetable oil until translucent.

A pot of rice cooking on the stove.

Boiling the rice.

A bowl of cooked rice with chopped hard-boiled eggs being added.

Adding hard-boiled eggs to the rice.

Sautéed onions being added to the rice and egg mixture for the filling.

Adding the sautéed onion to the filling.


Cook the rice. Pour cold water over the rinsed rice in a 1:1 ratio. Bring to a boil, then cook for 10 minutes. Remove from heat and wrap the pot in a towel for another 10 minutes to steam.

To the cooked rice, add hard-boiled eggs, which can be finely chopped or grated.

Add the sautéed onion to the filling (you’ll need about 3-4 tablespoons).

Seasoning the egg and rice filling with salt and black pepper.

Seasoning with salt and ground black pepper.

Sautéing carrots, onions, and bell peppers for the vegetable sauce.

Preparing the vegetable sauce.

Pouring chicken broth into a pan with sautéed vegetables.

Pouring in the chicken broth.


Season with salt and ground black pepper. Mix well, and the filling is ready.

Now, let’s make the vegetable sauce. To the remaining sautéed onion, add grated carrots and finely chopped red bell pepper. Sauté for 10 minutes.

Pour in the chicken broth. Add a tablespoon of finely chopped parsley. Season with salt and pepper, and cook for 5 minutes.

A thin crepe laid flat with a spoonful of egg and rice filling in the center.

Placing about 50g of filling onto a finished crepe.

Pouring a savory vegetable sauce into the bottom of a glass baking dish.

Pouring the vegetable sauce into a baking dish.

Stuffed blinchiki being arranged snugly in a baking dish on top of vegetable sauce.

Arranging the stuffed crepes tightly together over the sauce.


Fry the blinchiki on a well-heated skillet on both sides. Place about 50g of the filling onto each finished crepe. Fold the crepes into an envelope shape.

Pour the vegetable sauce into a baking dish, spreading it evenly.

Arrange the stuffed blinchiki tightly on top of the sauce, spooning some of the remaining sauce over them as you go.

A baking dish with stuffed blinchiki, covered with aluminum foil, ready for the oven.

Covering the dish with a lid or foil and placing it in the preheated oven.

Preheat the oven to 180°C (350°F). Cover the baking dish with a lid or aluminum foil and place it in the preheated oven. Bake for 15 minutes. It’s important to cover the blinchiki so that the moisture from the sauce doesn’t evaporate but instead gets absorbed into the crepes and filling.

And there you have it—a wonderfully comforting dish of savory blinchiki, baked to perfection and brimming with flavor. These stuffed crepes are fantastic served hot, straight from the oven, perhaps with a dollop of sour cream or a sprinkle of fresh dill for an extra touch of authenticity. They also reheat beautifully, making them a great option for leftovers. We hope this recipe brings warmth and a delicious taste of tradition to your table. Enjoy every bite!