Servings
Font
Back
0 from 21 votes

Blini Recipe

Russian Blini – these bite-sized pancakes make perfect appetizers! Top with smoked salmon or caviar to add a touch of luxury to your dinner or festive table. Follow my authentic blini recipe and never go back to store bought again!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
14 mins
Servings: 60 blini pancakes
Calories: 32 kcal
Course: Appetizer
Cuisine: Russian

Ingredients

For the blini
  • 2 tbsp unsalted butter , melted
  • ½ cup (120ml) water lukewarm
  • ½ cup (120ml) whole milk
  • ¾ cup (180ml) cream pouring / single
  • 1 egg separated
  • 1 ⅓ cups + 2 tbsp (200g) flour all purpose / plain
  • 1 tbsp sugar
  • 1 tsp yeast rapid rise
  • ½ tsp salt
  • vegetable oil as needed
To serve
  • Caviar
  • smoked salmon
  • sour cream
  • chopped fresh chives
  • quail eggs (see notes)

Instructions

    Cup of Yum
  1. Combine melted butter, whole milk, cream, warm water and egg yolk in a large bowl. 
  2. Sift flour, yeast and sugar over the liquid ingredients and then use a balloon whisk to slowly combine.
  3. Cover the bowl loosely with a cloth or plastic wrap and leave to rise in a warm spot for 1-2 hours. The batter will have risen slightly and have bubbles over the surface after this time.
  4. Whisk the egg white and salt with a hand mixer until soft peaks form.
  5. Gently fold into the batter, in batches, trying not to deflate the egg whites.
  6. Heat a non-stick frying pan and wipe with a little flavourless oil. Add 1 tbsp of batter per pancake and cook over medium-low heat until bubbles form on top and the surface appears dry.
  7. Flip over and cook on the other side until nicely coloured, this should only take a minute or so. Set aside while you use up the remaining batter.
To serve
    Cup of Yum
  1. Add a small dollop of sour cream on each little pancake and carefully top with a little caviar, about 1/4 of a teaspoon or a small piece of smoked salmon. Sprinkle with finely chopped chives and serve immediately. A

Notes

  • To make oven-poached quail eggs: Preheat the oven to 150°C (300° F). Spray a mini cupcake tin with cooking spray. Carefully crack one quail egg into each hole** and top with a little water. Bake for about 5 minutes until the whites are set but the yolks are still runny. Leave to cool in the muffin tin for 3-4 minutes and then carefully scoop out using a teaspoon. Best used immediately, otherwise the yolks will eventually start to set in the residual heat.
  • ** Quail eggs have quite a hard shell! You might need to break them into a little bowl first then transfer to the tin.
  •  

Nutrition Information

Calories 32kcal (2%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 1g (2%) Cholesterol 19mg (6%) Sodium 30mg (1%) Potassium 15mg (0%) Vitamin A 65IU (1%) Calcium 7mg (1%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 60blini pancakes

Amount Per Serving

Calories 32

% Daily Value*

Calories 32kcal 2%
Carbohydrates 2g 1%
Protein 1g 2%
Fat 1g 2%
Cholesterol 19mg 6%
Sodium 30mg 1%
Potassium 15mg 0%
Vitamin A 65IU 1%
Calcium 7mg 1%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.