Russian Blini

Blini are traditional Russian pancakes, similar to crêpes, but made with a yeasted dough. Often, blini are made bite-sized and served with a variety of toppings from caviar and smoked salmon for a savory sampling to sweet cream and fruit for a dessert treat.


  • 1 1/3 C unbleached all-purpose flour
  • 1 C buckwheat flour
  • 1 tsp salt
  • 2 tsp instant yeast
  • 1/2 C milk, warmed (80-100°F / 26-38°C)
  • 4 tsp butter, melted & cooled
  • 2 eggs, separated
  • 1/2 C butter for frying


  • Caviar
  • Smoked salmon
  • Hard boiled eggs, chopped
  • Onion, minced
  • Crème fraiche
  • Dill, chopped


Combine flour, salt and instant yeast in a bowl. Make a well in center and add milk. Mix until smooth; cover and let rise for about 1 hour. Stir in butter and egg yolks. Beat egg whites until stiff; fold into batter. Cover and let stand for 20 minutes. Heat a nonstick skillet and coat with butter. Drop quarter-sized amounts of dough into skillet. Cook on 1 side for about 1 minute; flip and cook for 30 seconds. Make a few at a time; repeat until batter is finished. Serve with a variety of toppings including caviar, smoked salmon, chopped hard-boiled eggs, minced onion, crème fraiche and chopped dill.

  • Makes 48 small blini.