Blinis Recipe – Eats Now

Name: Blinis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (1/4-ounce) dry active yeast; 3 cups milk, warm to 110 degrees F; 1 tablespoon butter, at room temperature; 2 egg yolks, beaten; 3 cups all-purpose flour; 1 cup buckwheat flour; 1 teaspoon salt; 2 egg whites, at room temperature and beaten until stiff; 1/4 cup butter, for cooking; 1 ounce Russian Beluga Caviar; 1 ounce Russian Osetra Caviar; 1 ounce Russian Sevruga Caviar; 1/2 cup creme fraiche; 1 tablespoon chopped chives

Servings: persons

1 package (1/4-ounce) dry active yeast
3 cups milk, warm to 110 degrees F
1 tablespoon butter, at room temperature
2 egg yolks, beaten
3 cups all-purpose flour
1 cup buckwheat flour
1 teaspoon salt
2 egg whites, at room temperature and beaten until stiff
1/4 cup butter, for cooking
1 ounce Russian Beluga Caviar
1 ounce Russian Osetra Caviar
1 ounce Russian Sevruga Caviar
1/2 cup creme fraiche
1 tablespoon chopped chives

1
In a medium mixing bowl, dissolve the yeast in the milk.
2
Stir in the butter.
3
Cover and allow to sit for 10 minutes.
4
Stir in the egg yolks.
5
Sift together the flours and salt.
6
Slowly stir into the yeast mixture.
7
Mix well.
8
Fold in the egg whites and mix thoroughly.
9
Preheat a griddle, over medium heat, melt the some of the butter.
10
Drop the batter, a tablespoon at a time onto the griddle, a couple of inches apart.
11
Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side.
12
Repeat until all of the butter and the batter are used up.
13
Drain the cakes on paper towels.
14
Sprinkle with the salt and serve warm with caviar and creme fraiche.
15
Garnish with chopped chives.
16
These can also be prepared in advance and passed around on trays.

819

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 package (1/4-ounce) dry active yeast, 3 cups milk, warm to 110 degrees F, 1 tablespoon butter, at room temperature, 2 egg yolks, beaten, and more.

Yes, Blinis falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blinis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions